Instant Chocolate Mousse

Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so the egg yolk sets and the[ whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 cups mini marshmallows
  • 1/2 stick unsalted butter, softened
  • 9 ounces best quality semisweet chocolate, chopped into small pieces
  • 1/4 cup hot water from a recently boiled kettle
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
Directions
  • Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

  • Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.

  • Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

  • Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!


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