This is not your mother's chocolate mousse. Or maybe it is, but I can guarantee that if your mother is a sweet little french woman, then this is definitely not her mousse. However, it is very creamy, very chocolate-y, very sweet, and very good.
Oh, and super easy.
Actually, this isn't even technically mousse, I dont' think. Instead of fiddling about with separating and whipping eggs, mini marshmallows are used to both sweeten and give the spring and bounce that mousse is known for. The unusually (and proudly lazy)substitution of mini marshmallows instead of eggs means that this particular mousse is safe for both the elderly and small children which is nifty, you know, if you are serving it to the elderly and small children.
Adapted from Nigella Lawson's Instant Chocolate Mousse
1.5c. mini marshmallows
4T. butter
1/4c. freshly boiled water
9 oz. semisweet chocolate
1c. double cream
1.5t. vanilla
-In a sauce pan, combine the marshmallows, butter, chocolate, and water. Let this melt and amalgamate over a low-ish flame. When everything is melty, set it aside to let it cool.
-Meanwhile, whip the cream, by hand or machine, to firm peaks. Stir in the vanilla.
-Take one third of the whipped cream and mix it into the chocolate and marshmallow mixture to lighten it. Fold this into the rest of the whipped cream. Pour into a serving bowl or individual ramekins and let this rest in the ice box for at least an hour before serving.
Now, this is a pretty rich dessert. If you are planning on serving it to adults, you can probably count on a minimum of six servings; however, if you are serving it to children, forget about the six and count on around feeding four children with this amount. And be sure to save some mini marshmallows for a last minute adornment.
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