Receta Instant Chocolate Mousse (Nigella Lawson)
Recently I'm crazily in love with Nigella Lawson... hahaa. I really love her easy and delicious recipes that I've bookmarked many of them. This is my third post using Nigella Lawson's recipe for August event, Cook Like A Star. This Instant Chocolate Mousse is not only easy to make, it's also eggless and very chocolately rich too! If you're too busy in the kitchen, you can simply make this chocolate mousse within 30 minutes. My family gives their thumbs up for this awesome dessert as it is not overly sweet, much to their liking. If you want to make this dessert, please use good quality chocolate to give the perfect chocolate taste. This chocolate mouse does not soften easily because of the melted marshallows and can be eaten straight away or chilled. Is the best chocolate mousse that I've tried so far!
mmmm.... so yummy!!!
- Instant Chocolate Mousse
- 150g Mini Marshmallows (I used the normal marshmallows & cut into smaller pieces)
- 50g Soft butter
- 250g Good dark chocolate (minimum 70% cocoa solids), - used valrhona chocolate, chopped into small pieces.
- 60ml Hot water (from a recently boiled kettle)
- 284ml Double cream ( used 300ml fresh topping cream 植物性奶油)
- 1 tsp Vanilla extract
Method:
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the hob, over heat, though keep it fairly gently, to melt the contents, stirring every now and again. Remove from heat and leave to cool. (Keep stirring till the mixture to smooth).
Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
Spoon the chocolate mousse into piping bag with tip #1M and pipe into serving cups and chill until you want to eat. The sooner the better!