If you've ever tried making chocolate mousse the traditional way, you'll know that there's quite a lot of faffing about with egg whites. As well as having very mixed results (we've never managed to make a really good one using this method), the fact that it contains uncooked egg means it's not ideal for pregnant women, children or people with compromised immune systems. We've got the solution! This recipe is egg-free and gives a much more reliable result that's really delicious. Feel free to add flavourings like orange or mint by using a bit of flavoured chocolate. This recipe makes five little mousses - the portions aren't huge but are plenty big enough as it's pretty rich.
- 250g good quality dark chocolate (include a bit of flavoured chocolate if you like)
- 40g soft butter
- 60ml boiling water
- 250ml double cream
- 1 teaspoon vanilla extract
- 150g small marshmallows (or large ones chopped up) (we used veggie marshmallows and they worked fine)
1. In a medium sized pan, add the marshmallows, butter, water and chocolate.
2. Melt and mix the ingredients over a medium heat until everything comes together and is melted and smooth. This will take a few minutes - stir well to help it along.
3. In a separate bowl, whip the cream and vanilla extract until it's fairly thick but not stiff.
4. Once the chocolate mixture is melted, add the cream and fold in well so it's smooth.
5. Divide equally between four or five little dishes/ramekins/jars/glasses and put in the fridge to cool completely.
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