Oct 18, 2012

Nigella's Chocolate Mousse

I love Nigella. I could watch her cook all day long. When people say she's the goddess of food porn, it's for a reason. She's amazing. Although I do not share her love of blue cheese, I do share her love and passion for good food. I cook for myself, even when I'm all alone. I adore that she unashamedly does the same. She will never apologize for indulging, and will make you feel silly for even thinking she should have in the first place. This recipe is one of my favorite indulgences. It never fails, never goes wrong, and is extremely versatile. Please, indulge for a bit.

Nigella's Instant Chocolate Mousse

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract

Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.

Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

To change it up, try different extracts, and different chocolates. This is amazing using white chocolate and orange extract. Dark chocolate and raspberry. Even a TINY TINY bit of mint extract just hits the spot.

Chocolate Mousse
Everything getting all melty.
Chocolate Mousse
Chocolate Mousse
Whipped Cream
Chocolate Mousse
Combine cooled chocolate mixture with whipped cream.
Chocolate Mousse
Fold it gently
Chocolate Mousse
Chocolate Mousse

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