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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Latest Queries

  • Instant Chocolate Mousse Keeping And Ingredients

    Hi, I am wondering could I substitute the mini marshmallows in Nigella's Instant chocolate mouse, or indeed any recipe that calls for marshmallows- such as Grasshopper Pie, with Marshmallow 'fluff'?. Many thanks!  

    I could only buy "fat free" marshmallows. How will this affect my chocolate mousse?  Thanks, Chelvdberg.

    How long will this instant chocolate mousse hold? Could I make it, refrigerate it overnight, and use it the next day as a filling for a cake? Anije1230.

    From the nigella team:

    Nigella's Instant Chocolate Mousse (from Nigella Express and on the Nigella website) is made using melted mini mashmallows as the marshmallows contain gelatine and the gelatine is useful for helping the mousse to set. Unfortunately a marshmallow creme (such as the brand marshmallow fluff) doesn't contain gelatine, as it is designed to be spread, so it would not be a suitable alternative for the marshmallows.

    Most marshmallows should be "fat free" as they are made from sugar, glucose syrup, gelatine and cornflour (cornstarch). As long as your marshmallows contain these ingredients they it should be possible to use them in the mousse.

    The Instant Chocolate Mousse will keep for up to 4 days in the fridge, but is best within 1-2 days of making. We would recommend that you cover the tops of the glasses loosely with clingfilm (plastic wrap), trying to avoid touching the tops of the mousses. The mousse is quite soft so we are not sure that it is ideal for using as a cake filling, as the mousse will squish out of the sides slightly as the cake is cut.

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