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Instant Chocolate Mousse

By juliebrayford (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
    • Can be left to chill in the fridge until needed.
  • Easy
  • Serves 4
Nigella Lawson's recipe without eggs.


  • 150 gram(s) Mini marshmallows
  • 50 gram(s) butter (soft)
  • 250 gram(s) dark chocolate (minimum 70% cocoa solids) chopped into small pieces
  • 60 ml boiling water (from recently boiled kettle)
  • 284 ml double cream
  • 1 teaspoon(s) vanilla extract


  • STEP 1
    Put the marshmallows, butter, chocolate and 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
    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.
  • STEP 4
    Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat. The sooner the better!
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    Rating: 5 out of 5.1 rating
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