I barely had time to do this month's Sweet Punch - Easy Eggless Chocolate Mousse - a Nigella Lawson recipe. We are packing to go off on our big vacation of the year, the house hunt just got over and we are shifting first week of December, having moved to a new role, work is also not that laid back anymore - so a lot of stuff happening all at the same time!
The secret to this recipe is marshmallows. The gelatine in this eliminates the need to use eggs and also the lengthy setting time that's common for classic mousse recipes.
Eggless Easy Chocolate Mousse Recipe
Source: How to be a Domestic Goddess
Serves: 4-6
Ingredients:
Mini marshamallows - 150 g (I used regular ones)
Butter - 50 g, softened
Chocolate - 250 g (I used 60% dark chocolate, and it was super intense), roughly broken into pieces
Hot water - 60 ml
Cream - 250 ml
Vanilla extract - 1 tsp
INSTRUCTIONS:
1. In a heavy-bottom saucepan, melt the marshmallows, butter, chocolate and water together, stirring every now and then. Note that the marshmallows take a while to meld down so I cut each further into 4 pieces. I'd recommend you do the same if using regular marshmallows.
2. Meanwhile, whip the cream with vanilla until thick.
3. Fold it into the cooling chocolate mixture until you have a smooth mixture.
4. Pour into individual ramekins / small serving bowls and let it set in the fridge for about 1 hour.
I halved the recipe and got exactly 2 portions of intense, chocolate-y mousse that was silky and had a wonderful texture. Using semi-sweet chocolate is more advisable since the flavour is intense otherwise.
Still, I couldn't pass over this easy chocolate mousse recipe because even before this month's challenge was shared, I had bookmarked to try this, along with the Chocolate Pistachio Fudge which I managed to make sometime back.
The secret to this recipe is marshmallows. The gelatine in this eliminates the need to use eggs and also the lengthy setting time that's common for classic mousse recipes.
Eggless Easy Chocolate Mousse Recipe
Source: How to be a Domestic Goddess
Serves: 4-6
Ingredients:
Mini marshamallows - 150 g (I used regular ones)
Butter - 50 g, softened
Chocolate - 250 g (I used 60% dark chocolate, and it was super intense), roughly broken into pieces
Hot water - 60 ml
Cream - 250 ml
Vanilla extract - 1 tsp
INSTRUCTIONS:
1. In a heavy-bottom saucepan, melt the marshmallows, butter, chocolate and water together, stirring every now and then. Note that the marshmallows take a while to meld down so I cut each further into 4 pieces. I'd recommend you do the same if using regular marshmallows.
2. Meanwhile, whip the cream with vanilla until thick.
3. Fold it into the cooling chocolate mixture until you have a smooth mixture.
4. Pour into individual ramekins / small serving bowls and let it set in the fridge for about 1 hour.
I halved the recipe and got exactly 2 portions of intense, chocolate-y mousse that was silky and had a wonderful texture. Using semi-sweet chocolate is more advisable since the flavour is intense otherwise.
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