Recipe: Dark Chocolate Mousse
Dark Chocolate Mousse
submitted / written by Sarah Dugmore
Recipe created by Nigella Lawson
This recipe comes from one of my food Idols – none other than Nigella.
I have yet to make a recipe of hers that is not utterly delicious and sinfully simple – and this one is no exception.It is great as a mousse, served in a glass with a dollop of cream, but can also be used as a ganache or a tart filling.It is velvety chocolate deliciousness – without being sickly sweet!
INGREDIENTS
Serves: 6 (as a mousse)
- 150 grams mini marshmallows
- 50 grams soft butter
- 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
- 60 millilitres hot water (from a recently boiled kettle)
- 284 millilitres cream (whipped is better)
- 1 teaspoon 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 6 glasses (These Vicrila Sidra Midi 360ml Glass or Vicrila Victoria Stemless Wine Glass makes awesome dessert bowls, I've used the Victoria one) or ramekins, and chill until you want to eat. The sooner the better!
Recipe created by Nigella Lawson
August 5, 2018