INSTANT CHOCOLATE MOUSSE - NIGELLA LAWSON
Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that 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.
Provided by Cristina Barry
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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!
WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
ALCOHOLIC HOT CHOCOLATE
Provided by Nigella Lawson : Food Network
Categories beverage
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
- Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
BUDINO DI CIOCCOLATO
This is chocolate pudding by another name, but somehow it sounds better in Italian. But frankly, language is irrelevant here: we're talking pure, all-encompassing bliss. When you eat it cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity, but I love it, too, hot and straight out of the pan when it is like the best hot chocolate you've ever had, in spoonable form.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the kettle on, and warm the milk and cream together either in a saucepan or microwave.
- Put the sugar and cornstarch into another saucepan and sieve in the cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
- Then whisk in the egg yolks, 1 at a time, followed by the warmed milk and cream, and then the vanilla extract.
- Scrape down the sides of your pan and put it on the heat, cooking and whisking for about 3 to 4 minutes until the mixture thickens - if it helps, think of consistency like mayonnaise.
- Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses each with a yield of about 2/3 of a cup.
- Cover the tops of the cups with clingfilm/clingwrap (plastic wrap) to stop them from forming a skin, and then refrigerate once they are cooler. Make sure they are not still fridge-cold when you serve them. You can add a blob of cream on top if you like.
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