2. The sooner the better! Very rich it needs to be accompanied by the flavour of a berry. You don’t need to clean the beaters when going from whites to yolks. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Instant Chocolate Mousse Keeping and Ingredients.

Pouring the chocolate onto the thick cream. Once a melted smooth paste, take off the heat and add chocolate (finely chopped) in batches. January 9, 2013 by RoseDunkley. The olive oil doesn’t just bring its resonant flavour to the mousse, it creates its smooth, soft texture. You will need 6 x 100ml/6 x ½ cup ramekins or 8 espresso cups. To get the right texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating. 50 grams caster sugar. I added some Jack Daniels for a boozy flavor! This is the only chocolate mousse I make. Set aside for the moment. Folding the chocolate and cream together Copyright © 2020 Nigella Lawson, 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces, 60 millilitres hot water (from a recently boiled kettle), 9 ounces good bittersweet chocolate (minimum 70% cocoa solids) chopped into small pieces, ¼ cup hot water (from a recently boiled kettle). If you want a make-ahead dessert that everyone will love, whip up a chocolate mousse. Whisk the egg whites and a pinch of maldon salt in a grease-free bowl until you have firm peaks. Really happy with how it turned out. Melt the chocolate either in the microwave or in a large heatproof bowl suspended over a pan of simmering water (but not touching the water), making sure – either way – you remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Built by Embark.

Serves: 6. Love this recipe and the fact that's there's no egg it's the best choc mousse ever thanks nigella. Cool almost fully before adding to the whipped cream, to retain the beautiful light texture! THANKS NIGELLA :) Easy and Convenient! 210) from her new cookbook "At My Table". Remove from the heat. I'm a fairly beginner cook and made a few tweaks to make this work for me, so here goes. NOTE: this recipe contains raw or lightly cooked eggs, and is not suitable for people with compromised or weak immune systems, such as younger children, the elderly or pregnant women. I bought double the mixture as I thought it wouldn't make enough but I filled 5 large ramekins to the top! The smooth and silky texture was lovely and so delicious! 30mins and it was already set! Leave to cool for 10 minutes.

Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so the egg yolk sets and the whisked whites permeate everything with air bubbles. It may help some of you having trouble with this. Nigella Chocolate Mousse from Nigellissima. Remove from the heat.

In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of maldon salt until pale, thick and about doubled in volume. Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries. Also make sure the mallows are chopped up in small pieces if using whole marshmallows. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. 1. I made this last night and it was AMAZING! Jane, Virginia, USA. But may want something fresh with it to balance out the richness. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible. Just made this and it was absolute perfection, to the delight of all my guests. 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. Stir in the oil to combine and set aside for a moment. Give it a go! The sooner the better. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Gluten-Free and Vegan Miso-Chocolate Chip Cookies, Gluten-Free Double-Chocolate Black Bean Brownies. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Mde this today, but melted everything in the microwave. 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. Tthe recipe for Nigella's Chocolate Olive Oil Mousse (pg. So decadent and instant - I can’t wait for it to cool so I pour it on to a glass of frozen berries. While the chocolate mixture cools, whip the cream with the vanilla extract until thick, and then fold into the cooled chocolate mixture until you have a smooth, cohesive mixture. Remove from heat to cool. Thank you {% member.data['first-name'] %}.Your comment has been submitted. 150 grams dark chocolate 70% cocoa solids (roughly chopped) 100 millilitres extra virgin olive oil.

Method. You won't regret it! 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 luscious and smooth chocolate taste delightfully delicious - thank you Nigella for the elegant and joyful simplicity of it all - ❤️ !! Set aside for the moment. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. For US cup measures, use the toggle at the top of the ingredients list. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Although, there can never be too much chocolate richness ;) Thumbs up! What is the function of the butter in this recipe? 4 large eggs at room temperature (separated) pinch of maldon salt plus 1/4 teaspoon.

Copyright © 2020 Nigella Lawson, 150 grams dark chocolate 70% cocoa solids (roughly chopped), 4 large eggs at room temperature (separated), 6 ounces bittersweet chocolate 70% cocoa solids (roughly chopped), pinch of sea salt flakes plus 1/4 teaspoon. All rights reserved. We enjoyed this wonderfully sinful chocolate mousse by the warm fire - my husband absolutely loved it ! Metric Cups. Think this is dessert for Friday, it was so easy to make and took no time at all. In another bowl, large enough to take everything later, whisk the yolks, sugar and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. But it’s very quick to make and perfect for pampering a special someone. This Nigella chocolate mousse recipe from Nigellissima isn’t especially Italian. I love this and have modified it to make a vegan version for my friend with vegan marshmallows, coconut oil and coconut yoghurt! London.

I've been making it for years for my boys. I made this today and it was easy - just took a little longer than I thought it would - but its worth the effort. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Step 1 - Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. I first came across a version of this voluptuously soft, rich chocolate mousse at Morito, one of my favourite places to eat in Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. This is a pillowy cloud of rich dark chocolate and luscious fruity oil. Worked great! This recipe is shared …

Looking forward to eating it this afternoon! © 2020 Discovery or its subsidiaries and affiliates. Remove from the heat. 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! 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). Does the trick instantly! I found this made it much less likely that the chocolate would split, burn or spoil. thank you. Hi!

They are now teenagers and still love it! 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. You don’t need to clean the beaters when going from whites to yolks. 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!

3. I make this with 70% dark chocolate with caramel chips, the added bite of caramel is delicious! I spooned it into my individual servings and placed in the fridge. Thank you {% member.data['first-name'] %}.Your comment has been submitted.

I made this today as a test before a dinner party I'm having on friday. In a rather freeform way, gently spoon the mousse into your ramekins or glasses. Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. so amazingly easy to whip together before din-din; and so fun the anticipation!

6 ounces bittersweet chocolate 70% cocoa solids (roughly chopped) Thanks for such an easy and wonderful recipe to follow, a hit with everyone! Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the … Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. If it seems like it's cooling to quickly it can go back on the heat for a little bit. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan. Such a winning recipe! Go for a smooth but still spicy rather than raspingly peppery extra-virgin olive oil, and use the absolute best quality you can. Forget that: here we have no yolks, no whites, no whisking, no waiting. Built by Embark. Ingredients. For US cup measures, use the toggle at the top of the ingredients list.

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