Best Instant Chocolate Mousse Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INSTANT CHOCOLATE MOUSSE - NIGELLA LAWSON



Instant Chocolate Mousse - Nigella Lawson image

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

3 cups mini marshmallows
1/4 cup 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

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!

INSTANT CHOCOLATE MOUSSE



Instant Chocolate Mousse image

This dessert is very easy and quick. It's for those of you that are scared to use eggs in your mousse. Be sure to have every thing ready and if you take away the butter and reduce the chocolate to 85g you can freeze it to make ice cream.

Provided by merlot15

Categories     Dessert

Time 7m

Yield 4-6 martini glasses, 4-6 serving(s)

Number Of Ingredients 6

150 g marshmallows
150 g dark chocolate
50 g soft unsalted butter
4 tablespoons hot water
285 ml whipping cream
1 tablespoon vanilla

Steps:

  • Place the marshmallows, chocolate, butter and water in a pan until melted and combined.
  • Whip the cream and vanilla until firm peaks form then pour the chocolate mixture into the cream and fold together.
  • Chill for 5 minutes then serve.

Nutrition Facts : Calories 670.2, Fat 58.1, SaturatedFat 36.1, Cholesterol 119.8, Sodium 68.2, Carbohydrate 45.8, Fiber 7.3, Sugar 22.5, Protein 7.8

INSTANT CHOCOLATE MOUSSE



Instant Chocolate Mousse image

Nigella Lawson's recipe without eggs.

Provided by juliebrayford

Time 15m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • 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.
  • Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!

Related Topics