Wednesday, May 11, 2011

not quite nigella but almost

IMG_2397, originally uploaded by it's all in the details.

the other night i made nigella's instant chocolate mousee it was all things good smooth chocaltey and sweet

3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces 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
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!

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