Easy Chocolate Mousse
- 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 teaspoon vanilla extract
- 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!
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