Instant Chocolate Mousse

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Picture of Instant Chocolate Mousse Recipe Photo: Instant Chocolate Mousse Recipe
Rated 4 stars out of 5
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  • Read 63 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Easy
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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

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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Newest Ratings and Reviews

Read all 63 reviews

  • 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.

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  • 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

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  • on December 12, 2012

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    easy and delicious!!

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