Last night, the hubby and I helped celebrate the big 21st birthday of our good friend Jake. I really wanted to take the time to make some elaborate and tasty multi-layered cake. But I’m a working woman and I just didn’t have the time or energy to do so. I thumbed through my recipes, vaguely remembering this one that I printed and stowed away a long time ago.
I have a love affair with good chocolate mousse. But, tempering eggs or ANYTHING over low heat and crossing my fingers that it doesn’t break or curdle just freaks me out. Enter Nigella Lawson and her delightfully simple recipe for Instant Chocolate Mousse.
It’s easy. It’s rich as hell*. Tasty. Quick. And simple.
Plus, it gave me an excuse to use these cute little dishes… another wedding present.
And, yes, because it was a 21st birthday, there was alcohol and boys being boys. Either way, they gobbled this up so I was happy.
Instant Chocolate Mousse
From: Nigella Lawson, FoodNetwork.com
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 low to medium heat, though keep it fairly gentle, to melt, stirring every now and again. When mar shallows and chocolate have dissolved and mixture is smooth, remove from heat and cool a bit. (I used a little extra hot water to keep the mix smooth and give me enough time to melt the marshmallows without singeing the chocolate).
Meanwhile, whip the cream with the vanilla until tick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Pour or scrape into 4 to 6 glasses or small dishes and chill until you want to eat.
*I used bittersweet chocolate, which made it, as I said so delicately, rich as hell. I might not do that again. If there is such a thing as chocolate overload, this was it.