deze van nigella is geweldig

Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that 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 this mousse to small children, though I certainly feel they shouldn’t be the only beneficiaries.

Serves 4-6

150g mini marshmallows

50g soft butter

250g good dark chocolate (minimum 70% cocoa solids), chopped into small pieces

60ml hot water from a recently boiled kettle

1 x 284ml tub double cream

1 tsp vanilla extract

1 Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

2 Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

3 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.

4 Pour or scrape into four glasses or ramekins, about 175ml each in capacity, or six smaller (125ml) ones, and chill until you want to eat. The sooner, the better!

bedankt,
Ik heb hem vanavond toch nog gemaakt met eieren maar ben bang dat hij te vloeibaar is, dus als hij inderdaad te vloeibaar is dan maak ik hem morgen nog even snel volgens Nigella....lijkt me heerlijk in ieder geval....en dan kan mijn kleine man van 15 maanden hem ook lekker eten.

Mijn voorkeur : bonbonblocmousse. Komt alleen slagroom en bonbonboc aan te pas. Slagroom en bonbonbloc (200 ml en 200 gr choco) samen in pannetje op het vuur. Als chocola gesmolten is, laten afkoelen en als het koud genoeg is kloppen met de mixer.