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!
INSTANT CHOCOLATE MOUSSE
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
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
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!
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