Mixing Instant Chocolate Mousse

Our answer

Nigella's Instant Chocolate Mousse (from NIGELLA EXPRESS) is made by melting chocolate and marshmallows and folding this mixture into whipped cream. The mixture shoud be fairly light but it won't be as airy as a traditional chocolate mousse as it doesn't contain whisked egg whites.

Make sure that the chocolate mixture has cooled properly before adding it to the whipped cream as if it is too warm it will melt the cream slightly and may be a reason for the denser texture. You should also not whip the cream too much (especially double cream) as it will become thicker and heavier as the chocolate mixture is folded in. If it is double cream then whip it just until it holds its shape. If you are using heavy cream or a whipping cream then whip it just to soft peaks. Finally, you may find it easier to mix a couple of large spoonfuls of the whipped cream into the chocolate mixture before you then try and fold it into the cream. It will help to "soften" the chocolate mixture and make the folding in process slightly easier.