Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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 and chill until you want to eat. The sooner the better!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 490 |
| Total Fat | 35 g |
| Saturated Fat | 22 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 39 g |
| Protein | 3 g |
| Cholesterol | 75 mg |
| Sodium | 41 mg |
Reviews
Was not great first time!! It had a weird texture and just not good!!! So tried again tweaking it!!!!
Do not add all ingredients at one time to melt!!!! Instead: Melt only butter and marshmallows then once melted add the chocolate chips. Next
I used almost two containers of whip cream to get that perfect color instead of amount recipe called for which was not even one container.
Wow what a difference it was amazing. Now I even make chocolate graham cracker crust pies with it. So if you had issues like me hope this helps.
We mixed the oil, cocoa, and butter on very low heat. This looked like smooth velvety bliss but tasted a little more poisonous. We then added classic jet-puff mallows. The resultant atrocity reminded one of us of a violent GI bleed. After attempting to rectify the situation with a little heat, the entire mixture spontaneously separated into a gelatinous tar-like ameboid and a liquid vaguely reminiscent of urine from a grossly dehydrated lemur.
Time to take it off book (this hoedown clearly took a wrong turn long ago). After tasting the liquid and deciding that it simply tasted like water and oil we drained that off after attempts to re-emulsify the conglomerate failed spectacularly. We then took the coagulated mass, refrigerated it and added it to the cream.
The result was something vaguely resembling mouse, but more resembling a mixture of black-tar heroine and diatomaceous earth, with motor oil as a binding agent. Edible? Yes. Enjoyable? Ask me tomorrow after my morning BM.
I made this last night for my kids. I was so excited because it has no raw eggs however it came out too sweet even for kids who like sweet stuff. I will not do this again.
I must’ve done something horribly wrong, because the whipping cream melted completely when I added the chocolate mixture. The recipe didn’t really specify how long to wait…so I suppose the chocolate mixture needed to cool more. The chocolate mixture was beautiful and silky and was very tasty. I am hoping that after putting it in the fridge it will set up better.
I wanted to make this mousse and really the marshmallow worked better than using eggs. After folding the cream into the chocolate it was a bit runny even spooning after glasses then after chilling for 30 mins it was set like a proper mousse. It was nice and rich, very chocolaty aswell
easy and delicious!!
This pudding tastes delish, but isnt really a mousse sort of texture. I found my mixture rather runny so i melted more marshmallows which didnt combine! After i removed them, i just left the mixture in their separate bowls in the fridge for about 3 hours and the set easily. So dont woory if your mixture appears too runny, it should still set nicely! xx hope this helps :
I thought the texture would be a little softer. The texture was more like a fudge than a mousse.
Mousse is my son-in-law’s favorite dessert, so I figured I’d give it a go for his birthday. I am not a marshmallow fan, so I was not expecting much. SO not marshmallowy in any way. Everyone practically licked their cups clean. Definitely a keeper. Better than the choc mousse’s I’ve had in many a fancy restaurant. Ridiculously easy, and delicious!
Absolutly Vantastic!! its soo easy… Oddly enough I made it the first few times from memory, it seemed easy enough to remember the same measure for the 3 main ingrediants, (except for the water) including the cream! (and I too had to halve the recipie) It came out wonderfully rich and quite dense, almost truffle like! Then Looking at Nigellas site made me realise that I had forgotten the Butter!!! but it still turned out!? Darn! now I’ll have to make it again.. this time with butter.. how much better can it be??? Has anyone tried this with White chocolate chips??