Velvety chocolate goodness, in a word.
Often you have to make chocolate mousse a good few hours or days so that the egg yolk sets and the egg whites create the perfect little air bubbles.
Well you can forget all that! This recipe isn't called INSTANT for nothing.
50g soft butter
250g dark chocolate (at least 70% cocoa like Whittakers Dark Ghana)
60ml hot water from a recently boiled kettlle
1 tsp vanilla essence
Put the marshmallows, butter, chocolate and water in the top of a double saucepan, and heat gently from the pan underneath filled with water. Melt the contents gently, stirring every now and then. Remove from the heat.
Meanwhile whip the cream with the vanilla essence until thick and then fold into the cooling chocolate mixture until you have a smooth mixture.
Pour into 4 ramekins (about 175ml in each) or in 6 smaller ones and chill until you want to eat. The sooner the better!
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