Saturday, May 21, 2011
Instant Chocolate Mousse
Today I decided to make one of my favourite desserts, Nigella's 'Instant Chocolate Mousse'. This is the only recipe where I ever use cream in it. I don't like cream and I find it very difficult to use in baking. It was a very good thing I had the lovely @imakecake's assistance on standby.
I highly recommend you purchase 2 of all of these ingredients in case you make a mess of the whole thing and it falls apart. Having said that, it's very easy to do, not very rich, and totally worth the muddling through with the cream.
150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml (1/4 cup) hot water from a recently boiled kettle
1 x 284ml tub double cream
1 teaspoon vanilla extract
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
You can choose to pour the mixture in individual cups, glasses (it looks quite special in a martini glass), or even in a big bowl, however you like, really. then put it in the fridge for no less than, 3 hours (or overnight is best).
It doesn't say to do this, but once it's chilled in the fridge for a few hours, I like to put a couple of punnets of fresh raspberries on top. Cover it with them. The raspberries and chocolate are an amazing combination and not very rich at all. You can also decorate them with shaved white chocolate (I didn't do it this time but that's quite good as well).
~ Miss Rose
x x o