Photo: Instant Chocolate Mousse Recipe
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.
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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By c_suriano_10698026
Walnut Creek , CA
on January 25, 2013
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I must've done something horribly wrong, because the whipping cream melted completely when I added the chocolate mixture. The recipe didn't really specify how long to wait...so I suppose the chocolate mixture needed to cool more. The chocolate mixture was beautiful and silky and was very tasty. I am hoping that after putting it in the fridge it will set up better.
By mrsaxobeat540
london
on January 13, 2013
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I wanted to make this mousse and really the marshmallow worked better than using eggs. After folding the cream into the chocolate it was a bit runny even spooning after glasses then after chilling for 30 mins it was set like a proper mousse. It was nice and rich, very chocolaty aswell
By kat726
Fort Worth, TX
on December 12, 2012
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easy and delicious!!
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