Hils made a gorgeous dessert by Nigella Lawson... An instant Chocolate Mousse using chocolate and marshmallows! It was so rich and very delicious!! Here is the recipe copied from the Times Magazine!
Instant Chocolate Mousse!
Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. Lack of raw egg, incidentally, also means that you might be happier giving this mousse to small children, though I certainly feel they shouldn’t be the only beneficiaries.
150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 tsp vanilla extract
1 Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2 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.
3 Meanwhile, whip the cream with the vanilla extract until thick, (..don't do what Hils did and whisk the cream so fast it covers every wall in the kitchen!!) and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4 Pour or scrape into four glasses or ramekins, about 175ml each in capacity, or six smaller (125ml) ones, and chill until you want to eat. The sooner, the better!
Because I had 2 mangoes to use up we put a layer of fresh mango in the bottom of the glasses (we didn't use ramekins but short glasses instead) then we put a dollop of Greek yogurt on the top of the mousse when it was ready to serve!! SO tasty!! You can see how much I loved it!! I licked the bowl clean!!!