Whether strawberry or chocolate, mousse is a great summertime pudding as it’s light and easy to make.
Some recipes, however, can take quite some time to whip up, unlike Nigella’s which is ready straight away.
The recipe notes said: “When you haven’t got time for overnight setting in the fridge or you don’t want to use raw eggs, this mousse is perfect.
“In fact, at all times, constraints or not, it is chocaliciously gorgeous.”
This recipe serves four to six people and is ready to consume as soon as it’s made.
Ingredients:
150g mini marshmallows
50g soft butter
250g dark chocolate, chopped into small pieces
284ml double cream
One teaspoon of vanilla extract
Method:
Start by putting the marshmallows, butter, and chocolate along with 60ml of freshly boiled water into a saucepan.
Put the saucepan onto the hob and gently melt the contents, stirring to make sure it doesn’t stick or burn.
Keep the heat low and once fully combined, remove the saucepan from the heat.
While the chocolate mixture cools, whip the cream with the vanilla extract until thick, and then fold it into the cooled chocolate mixture.
Once fully combined, the consistency should be nice and smooth and not separated.
Spoon the mixture into four glasses or ramekins, about 175ml in size or six smaller ones at around 125ml in size.
Nigella then recommended chilling the mousse until you want to eat but “the sooner the better”.
