Instant Chocolate Mousse 4-6 servings

When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the marshmallows, butter, chocolate and 60ml/¼ cup of freshly boiled water in a heavy-based saucepan.

Step 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.

Step 3

While the chocolate mixture cools, whip the cream with the vanilla extract until thick, and then fold into the cooled chocolate mixture until you have a smooth, cohesive mixture.

Step 4

Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

Step 5

ADDITIONAL INFORMATION

Step 6

MAKE AHEAD / STORE:

Step 7

The mousse is at its best texture if served fairly soon after making as it is light and airy and tends to get more solid once it is chilled. However, if you have leftovers then you can cover the tops of the glasses with clingfilm (try not to touch the tops of the mousses themselves) and refrigerate for up to 3 days. Take out of the fridge about 20 minutes before serving, to let them soften a little.

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