An Easy, Cool, Summer Mousse

From Nigella Lawson

Serves: 4-6

When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.

Ingredients

• 1 ½ cups mini marshmallows
• ½ stick soft butter
• 9 oz good bittersweet chocolate (minimum 70% cocoa solids) chopped into small pieces
• ¼ cup hot water (from a recently boiled kettle)
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
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.
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.
4. Pour or scrape into 4 glasses or ramekins, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better!

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