Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: Here we have no yolks, no whites, no whisking, no waiting.
Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.
1 1/2 cups mini marshmallows
4 tablespoons (1/2 stick) soft butter
9 oz best-quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract
1. Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.
2. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from the heat.
3 Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour/scrape into 4 glasses or small dishes, about 3/4 cup each in capacity, or 6 smaller (1/2 cup) ones, and chill until you want to eat. The sooner the better!
Serves 4–6
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))