Remove from the heat. 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. 79.3 g Gluten-Free Roasted Garlic and Herb Gravy. Method Dark Chocolate Mousse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Forget that: here we have no yolks, no whites, no whisking, no waiting. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. It is fair to say Nigella likes moussey things in pots and tends to make versions which do not require whipped egg whites. Forget that: here we have no yolks, no whites, no whisking, no waiting. © 2020 Discovery or its subsidiaries and affiliates. 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. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and … chocolate pots in Nigella Bites; two Nigella chocolate mousse recipes in Forever Summer; two more in Nigella Express, her date and chocolate verrines somewhere although I can’t remember which book exactly. 9 ounces best quality semisweet chocolate, chopped into small pieces, 1/4 cup hot water from a recently boiled kettle, Sign up for the Recipe of the Day Newsletter Privacy Policy. Total Carbohydrate Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so the egg yolk sets and the whisked whites permeate everything with air bubbles. Melt chocolate in a double boiler and let cool. 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. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. 26 %, ounces best quality semisweet chocolate, chopped into small pieces. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Transfer chocolate to medium bowl; quickly whisk in egg yolk and cream, whisking until smooth. 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. All rights reserved. The sooner the better! 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.

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