In a hurry? Who isn’t. This is Nigella‘s instant chocolate mousse recipe and it is super delicious. It comes together quickly and has a creamy texture. I added toasted pecans, but I think I will add pistachios next time, and of course raspberries always dress up chocolate. This is easy, speedy decadence!
3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate chips such as Ghiradelli
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 or into a sexy bowl and chill until you want to eat. The sooner the better!Recipe courtesy Nigella Lawson, 2007