Having a new cookbook lying around the kitchen table? Too dangerous! Nigella’s `Nigella Express’ book is still lying in the dining room which is exactly two steps away from the kitchen. We very rarely have marshmallows at home and, for that, my kids sometimes feel deprived, I think. This very rich and chocolatey dessert will reward them for the week-long wait for dessert. You can find the Nigella’s recipe here. The hearts in the photo are just cake decorations I found in the super market during the Valentine’s season.
- 8 ounces or 250 grams semi-sweet chocolate, chopped in small pieces
- 2 cups marshmallows
- 4 tablespoons butter
- 1/4 cup hot water
- 1 1/2 cup heavy cream
- 1 teaspoon vanilla extract
How to make: Put the butter, chocolate, marshmallows and water in a saucepan in low heat and mix until all the chocolate and marshmallows are melted. Whisk constantly. At the same time, use a mixer to beat the heavy cream and vanilla extract until the cream turns thick (like in chantilly). Let the chocolate mix cool off for a few minutes and fold in the whipped cream. Pour into small containers, smaller than mine. This mousse is very rich! Refrigerate until you are ready to eat it. It doesn’t need to stay in the fridge overnight.
Notes and tips: The cream MUST be cold when you beat it. Do not overbeat. As soon as it becomes thick and fluffy, stop. If you overbeat it, it will turn into milk again and then you’ll have to discard it. You need to use full or double heavy cream. Half-half won’t work.
Update: I reposted this recipe with the title “Chocolate mousse without egg whites“. Check it out for a different photo. Also the consistency came out better.