Ingredientes para Instant Chocolate Mousse Nigella Lawson
- Mini Marshmallows
- Unsalted Butter
- Semisweet Chocolate
- 2 tablespoons water
- Heavy Cream
- Vanilla Extract
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Cómo preparar Instant Chocolate Mousse Nigella Lawson
- Combine 1 cup mini marshmallows, 4 ounces (1 stick) unsalted butter, 8 ounces semi-sweet chocolate (chopped), and 2 tablespoons water in a medium, heavy-bottomed saucepan.
- Cook over low heat, stirring frequently, until the marshmallows and chocolate are completely melted and the mixture is smooth. Remove from heat.
- In a separate bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined. Be careful not to overmix.
- Divide the mousse into 4-6 glasses or small serving dishes.
- Refrigerate for at least 30 minutes to allow the mousse to set, or serve immediately for a softer texture.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
65g
Fat
383g
Carbs
26g
