INSTANT CHOCOLATE MOUSSE

INSTANT CHOCOLATE MOUSSE

When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.
- Nigella Lawson

Ingredients

150 gram(s) mini marshmallows
50 gram(s) butter (soft)
250 gram(s) dark chocolate (minimum 70% cocoa solids) chopped into small pieces
60 ml water (hot)
284 ml double cream
1 teaspoon(s) vanilla extract

Method

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!