When I first made chocolate mousse, when I was about 10 years old, my sister, a devoted chocolate lover steadfastly refused to eat it as it contained raw egg. She has a “thing” about eggs (the worst thing for her is finding stray pieces of egg shell in her food). Come to think of it my mother also loathed eggs while pregnant with her so you’d suppose this has been passed on to her. This recipe is ideal for her and anyone who dislikes the idea of eating raw egg. It’s also ideal for those short on time, who don’t have hours to wait for a mousse to set.
It is ludicrously easy and sets straight away. The only thing that you might find is that it takes a while to melt the marshmallows (and don’t forget the water like I almost did, it will burn if the marshmallows are sitting at the bottom of the pot) and I wanted to set aside some time for the chocolate mixture to cool so that my thick whipped cream didn’t collapse. I set the pot of melted chocolate in a cold water bath and within 5-10 minutes while I was whipping the cream it had started to set and cooled well enough to fold in the cream. I used milk chocolate as I had used up all my dark chocolate on other things and didn’t have the time to buy some. The most fun part about this apart from eating it is dolloping it in the glass, it has the perfect dolloping texture and holds its dolloped shape. And whatever you do, don’t refrigerate it like I did, it becomes a bit too hard and loses it light mousiness. Keep it at room temperature and it will be lovely, soft and light.
Easy Chocolate Mousse by Nigella Lawson from Nigella Express
Serves 4-6
INGREDIENTS
- 150grams mini marshmallows
- 50grams soft butter
- 250grams best-quality semisweet chocolate, chopped into small pieces
- 60ml hot water from a recently boiled kettle
- 250ml heavy cream
- 1 teaspoon vanilla extract
DIRECTIONS
Ready to be melted
Melting down the marshmallows with the chocolate, water and butter
Finally melting down (yes I am impatient, I suppose it didn’t take that long!)
1. Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from heat to cool.
Pouring the chocolate onto the thick cream
Folding the chocolate and cream together
2. 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/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better! And do not refrigerate if you can help it.
Recipe by Nigella Lawson from Nigella Express
Combined!
23 Comments | Add your own
That looks heavenly.
But so can you only buy pink and white marshmallows in Australia? I never saw a bag of just plain white, non-fruity-flavored ones while I was there.
That sounds so easy to do! I usually do one with raw egg too. Never really though “I’m eating raw egg” though.
Might give this one a whirl!
x
This looks great! I’ve only ever made mousse with raw eggs- i have to give this a shot soon.
What chocolate do you purchase that fits the definiton of “best quality semi sweet chocolate”?
Oh I am so making that!
YUM!
Ooh, also perfect for pregnant women who have to avoid raw egg due to the risk of listeria. I really do need to sit down and read Nigella Express one of these days - looks like there are some great recipes to be discovered
Hope you’re having a ball on your holiday!
Sweet indulgence! The combo of marshmellows and milk chokkie might be a bit too sweet for me, but I’d still have a spoonful or three
Mmm I love choccy mousse.
Raw egg gives me a tummy ache so this might just be for me!
Hi Brittany-Thanks! I think you may be right, I don’t think I’ve ever seen plain white marshmallows here!
Hi Iron Chef Shellie-It is indeed! Definitely one to pull out of the hat when needing some “help” during a dinner party
Hi thecoffeesnob-Me too! I didn’t realise something like marshmallow would make it so much easier
Hi Alison-I am slowly working my way through two huge tablets of Lindt dark and milk chocolate. Although I think any couverture chocolate would do well here like Callebaut or Belcolade.
Hi Esz-Cool! Do let me know what you think!
Hi Nic-Definitely! So no need to miss out on anything. Have you had any chocolate cravings?
I am, thankyou very much!
Hi Maria-It is a bit sweet, but with bittersweet it would be just right
Hi Maria-Yes this definitely sounds like the right recipe then! Definitely nothing raw here
that swirl picture is awesome–i would’ve stopped right there and just eaten it as is! i’m a real lover of marshmallows (and chocolate, of course), so this is a winning recipe for sure!
Hi NGN,
May I ask why refrigeration is best avoided? Does it affect the texture of the mousse or does it just taste better chilled at room temperature?
Thanks
I saw that episode and was very interested in this mousse, Lorraine - it’s great to know it works well!
ooo thank you! i had some left over marshmallows from the rocky road cupcakes recipe you also put up
i flinched when i read the part about the egg with the shell in it.
Hi grace-I did contemplate stopping then actually!
Hi Jen-Yes it does affect the texture, it makes it less “moussey” and light and more solid and hard
Hi Patricia-It works so well, such a great dinner party standby!
Hi Isla-Hehe that’s exactly what I did, I had a huge bag of them and lots leftover from the cupcakes
I remember being sceptical when this episode of Nigella Express aired, but I’m really pleased to see that marshmallows in the chocolate mousse does work!
In fact, it looks delicious.
Hi Angela-Thanks, it was pretty good! I just wish I had known not to refrigerate it afterwards, that’s the only thing I would say
hehe. I did the same mistake of refrigerating it. Made it all hard and solid..oh well..
Hi Andrew-I’m glad I’m not the only one! I think that I was just being cautious because of the cream. I wonder if once you put it out it will become a bit softer again?
Wow again amazing images! I could almost let myself be really naughty and eat several of these all at once!
You have beautiful presentation!
Duckey x
Hi Duckey-It’s very light but rich which I liked. The richness being a sort of self regulating mechanism
Thankyou very much!
I use this recipe in lots of ways..and as for the melting..I start off with a half minute in the microwave. I happily add the whipped cream to the hot melted mix…and l add a tablespoon of brandy too.
(not for kids) I pour the mix into small coffee cups and chill in the ‘fridge. Sometimes I freeze them too, as it makes about 8 small coffee cups. When I serve them, I put a teaspoon of Cointreau or similar on the top and a little blob of whipped cream. I love the texture of this mix when it has been refridgerated..nice and muddy!!! (use any colour marshmellows..snip them up with scissors)
Hi jo-Ahh good to know that the melted mix doesn’t melt the whipped cream. I was worried that it would so I waited for it to cool!
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