I made this because I was craving something of this texture, knew the boys would love it and it seemed relatively straight-forward. It’s also a Nigella recipe so was bound to work. Bless her. The texture is sublime and the marshmallowy chocolate flavour is instantly comforting. The boys adored it.
I’m not normally one for recipes that cut corners, but the good thing about this – apart from having chocolate mousse in next to no time – is that there are no raw eggs, so the old, the pregnant and the young can eat it with gay abandon.
- 150g mini marshmallows (I used normal size)
- 50g soft butter
- 250g good dark chocolate, chopped into small pieces (this is critical. Don’t use Nestle buttons, it will taste like balls)
- 60ml hot water from a recently boiled kettle
- 1 x 284ml tub double cream (ours come in 300ml so I used that)
- 1 tsp vanilla extract
- Combine the marshmallows, chocolate and water in a heavy based saucepan and place over a low heat – just go gently here as you don’t want to burn the chocolate while the marshmallows melt
- Give it a stir every so often
- Meanwhile, whip the cream with the vanilla until thick
- Fold the cream into the cooling chocolate mix until you have a smooth cohesive mixture
- Pour into four glasses or ramekins (I did 5 martini glasses – use four and you’re getting a big serve) and chill for as long as you can stand it.