Instant Chocolate Mousse Nigella Lawson Recipes

Steps:

• Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
• In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
• Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
• Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
• Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.

Steps:

• 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!

Steps:

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

Steps:

• Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.
• Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from 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/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better!