Instant Chocolate Mousse
If you want to taste delicious air, make this Instant Chocolate Mousse today! 🙂
Delicious Air.
That’s right. That’s what I said.
This mousse tastes like delicious air. Such is the awesomeness of this almost intangible delight that you can forgive yourself for making this again and again and again!
This recipe is egg-free. But it does call for Marshmallows. Now, the regular marshmallows you get in any general store isn’t vegetarian. It is made with gelatin. If you’re okay with that, then no worries. If not, what you can do is go to a vegan specialty store and purchase those marshmallows, order them from Amazon OR make them yourselves at home (tutorial coming up soon).
I truly believe this is a recipe that everyone should know because without the eggs and the tempering and blah blah blah… it makes making mousse a delight!
INSTANT CHOCOLATE MOUSSE Recipe
Source:Nigella
You’ll only need –
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
Put the saucepan over medium heat, stirring every now and again
It may take a few minutes but it’ll start to melt
Once everything is smooth & melted, remove from heat and let it cool a bit. Stir frequently to avoid skin from forming
Add chocolate mixture into the whipped cream
and gently fold until you have a smooth, cohesive mixture. If you mix it furiously, you’ll deflate the air from whipped cream.
Pour into ramekins or serving glasses and chill for at least 30 minutes.
You can decorate the top with chocolate chips, sauce or whipped cream
Enjoy!
Instant Chocolate Mousse
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1x
Description
An airy dessert made with marshmallows – Instant Chocolate Mousse!
Ingredients
- 2/3 cup + a few more (75 grams) Marshmallows (*see note)
- 1 and 1/2 Tablespoons (25 grams) soft Butter (preferably unsalted)
- 2/3 cup (125 grams) Milk or Dark Chocolate Chips (or cut slabs into small chunks)
- 2 Tablespoons (30 mls) Hot Water
- 3/4 cup (140 mls) Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- * 1 cup here is around 200 mls / grams
Note
- If you are vegetarian, please read label behind to make sure you have vegetarian or vegan marshmallows
- The ingredients’ amounts here are just a reference. The recipe won’t fail just because you add a little extra chocolate or a an extra marshmallow!
Instructions
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
- Put the saucepan over medium heat, stirring every now and again. It may take a few minutes but it’ll start to melt
- Once everything is smooth & melted, remove from heat and let it cool a bit. Stir frequently to avoid skin from forming
- Meanwhile, in a cold bowl add the whipping cream and vanilla extract and whip till you have stiff peaks (electric mixer – about 5 minutes. manually – about 15 minutes. you may have to keep returning the container with cream to the refrigerator to keep it chilled at all times)
- Add chocolate mixture into the whipped cream and gently fold until you have a smooth, cohesive mixture. If you mix it furiously, you’ll deflate the air from whipped cream. {Some believe the whipped cream should to added to chocolate mixture and not other way round. Any method is okay}
- Pour into ramekins or serving glasses and chill for at least 30 minutes.
- You can decorate the top with chocolate chips, sauce or whipped cream & Enjoy!
- Cuisine: French
If you’re a vegetarian, stock up on these vegan marshmallows now!
Love Nigella’s quick recipes? Then you should buy this book! 🙂
Other quick desserts that may also enjoy –
No Bake Chocolate Biscuit Fudge
This looks delicious, Kavi. Superb pics too. Also loving the new layout and design. Way to go, babe 😉
★★★★★
Thank You! 🙂
Awesome! can’t wait to make me some vegan marshmallows and try this one out 🙂 (I accidentally hit on how to make them last year while attempting vegan meringue!)