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.




Everything getting all melty.

Delish

Whipped Cream

Combine cooled chocolate mixture with whipped cream.

Fold it gently

Coq Au Vin

Classic comfort food. Love.

Ingredients:
2 lbs boneless chicken thighs
2 Tbsp olive oil
Salt and Pepper
1 medium onion, finely chopped
1 shallot, finely chopped
1 c carrots, thinly sliced
3 cloves garlic, finely chopped
2 ribs celery, VERY finely chopped
1 tsp marjoram
1 tsp thyme
1 bay leaf
2 c red wine
1 box o stock, chicken
2 Tbsp butter
Finely chopped parsley

Sprinkle your chicken with salt and pepper. In a large pot brown in batches, remember, it doesn't necessarily need to be cooked all the way through, just browned and delish. Remove from pan and add in onion, shallot, carrots, and celery. Season with salt. Soften for a few minutes, then add in all the spices, and garlic. Cook another minute or so over medium heat. Add your wine and chicken stock, then add back in your chicken AND all the juices that have collected. Cook for 40-50 minutes at a low simmer. Remove chicken, and stir in your butter. Whisk together quickly to emulsify the sauce. Simmer and reduce a bit. Pour over the chicken. Serve with noodles.





The veg all ready to go.

Yummy browned chicken.

Veg softening.

Add the spices and garlic.

Stir together.

Add your stock and wine.

Start to simmer