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Instant Chocolate Mousse

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

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.

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.

Instant Chocolate Mousse
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 150 grams mini marshmallows
  • 50 grams soft butter
  • 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
  • 60 millilitres hot water (from a recently boiled kettle)
  • 284 millilitres double cream
  • 1 teaspoon vanilla extract
  • 1½ cups mini marshmallows
  • ½ stick soft butter
  • 9 ounces 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 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!
  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 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

Tell us what you think

What 39 Others have said

  • I made this last night and it was AMAZING! Everyone loved it! Rich and Chocolatey even the texture is perfect :) I couldn't wait for my chocolate mixture to cool down so I mixed it in with the cream while it was still warm - it was runny but looked so yummy! I spooned it into my individual servings and placed in the fridge. 30mins and it was already set! BEST MOUSSE RECIPE EVER! Give it a go! You won't regret it! THANKS NIGELLA :) Easy and Convenient! And better yet no raw eggs so the kids got to dig into it too :) They have also requested this recipe be a keeper and I certainly agree!

    Posted by KeenBaker101 on 7th August 2016
  • I made this today and it was easy - just took a little longer than I thought it would - but its worth the effort. It took a good 20 mins for the chocolate and marshmallow mixture to melt, and at one point it looked a bit grainy to me, but once the mallows melted - glossy smooth mixture. I put my choc mixture in the fridge for 10 mins before folding the cream in as I was worried it would just melt it - but it came out great. I added some Jack Daniels for a boozy flavor! I bought double the mixture as I thought it wouldn't make enough but I filled 5 large ramekins to the top! Looking forward to eating it this afternoon!

    Posted by emmaholl on 25th December 2015
  • Love this recipe and the fact that's there's no egg it's the best choc mousse ever thanks nigella

    Posted by Karenscupcakes on 12th September 2015
  • Just made this and it was absolute perfection, to the delight of all my guests. I'm a fairly beginner cook and made a few tweaks to make this work for me, so here goes. It may help some of you having trouble with this. Such a winning recipe! 1. Start with the water and butter and get that warmed through before adding the marshmallows (so the melting process begins quickly and they don't have time to stick or burn). Also make sure the mallows are chopped up in small pieces if using whole marshmallows. 2. Once a melted smooth paste, take off the heat and add chocolate (finely chopped) in batches. I found this made it much less likely that the chocolate would split, burn or spoil. If it seems like it's cooling to quickly it can go back on the heat for a little bit. 3. Cool almost fully before adding to the whipped cream, to retain the beautiful light texture!

    Posted by ntri003 on 6th September 2015
  • I can't find marshmallows where I live .. so what can I use instead of marshmallows ...??

    Posted by Love TO Eat on 6th April 2013
  • What is the function of the butter in this recipe? thank you.

    Posted by lulumc on 9th October 2011
  • Hi, do you think i can substitute mangoes or mango puree for the chocolate called for in the recipe to make instant mango mousse? thanks

    Posted by deannedy on 4th May 2011
  • A doddle to make and a joy to serve to people who think you've pulled off some amazing feat of culinary legerdemain. I have taken this to a summer dinner party to the delight of all the guests and also cooked it for a housewarming (my own!) to people who ate with gusto and left not a trace behind. The point is to ensure the chocolate has cooled sufficiently so as not to deflate the cream you've just spent time whipping air into (particularly if you've gone through the upper body workout required to beat the cream by hand!). Keeps well for hours and overnight. It's a perfect sweet treat for simple suppers, luncheons, and picnics, too, if you can transport it in little plastic cups.

    Posted by supergenkilife on 8th February 2015
  • Quick, easy and so yummy! I found this recipe when looking for a mousse I could eat when pregnant. Now it's a staple dessert. I use half dark and half milk chocolate and it works great. Also I recently poured the mixture into mini tartlet shells to make chocolate tarts for xmas and it was such a hit!

    Posted by Beezel on 24th December 2014
  • This wonderfull mousse is also very good with "after eight" instead of chocolate or instant coffee added to the chocolate. Try out, if you like.

    Posted by on 26th November 2014
  • C'mon, Nigella. My waistline is howling! I've just had 2 bowls of this, it's like chocolate crack :'(

    Posted by Mamaitse on 1st September 2014
  • i dont think i can ever get over this recipe.. so wont all the people who have it will.. i work with big marshmallows and its done just perfect! thank you nigella :)

    Posted by rababster on 20th August 2014
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