Best 2 Instant Chocolate Mousse Nigella Lawson Recipes
Indulge in the exquisite realm of chocolate mousse, a dessert of unparalleled richness, velvety texture, and irresistible flavor. With this collection of recipes inspired by the culinary genius of Nigella Lawson, you'll embark on a journey through a symphony of chocolatey delights, ranging from the classic and timeless to innovative and unexpected flavor combinations. From the traditional dark chocolate mousse that embodies the essence of chocolate indulgence to the vibrant raspberry chocolate mousse that offers a delightful play of sweet and tart, each recipe promises an explosion of taste that will tantalize your palate. But the journey doesn't end there. Discover the magic of white chocolate mousse, a symphony of delicate sweetness, and the salted caramel chocolate mousse, a harmonious blend of sweet and savory. And for those seeking a vegan alternative, the avocado chocolate mousse presents a creamy and luscious option that is both indulgent and guilt-free.
Let's cook with our recipes!
INSTANT CHOCOLATE MOUSSE - NIGELLA LAWSON
Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: here we have no yolks, no whites, no whisking, no waiting. 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.
Provided by Cristina Barry
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
- Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again.
- Remove from the heat.
- Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
- Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat.
- The sooner the better!
INTENSE CHOCOLATE MOUSSE CAKE
There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.
Provided by Nigella Lawson
Categories cakes, dessert
Time 1h5m
Yield One 9-inch cake
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
- In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
- Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
- Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.
Tips:
- Use high-quality chocolate. This will make a big difference in the taste of your mousse. Look for chocolate with a cocoa content of at least 70%.
- Make sure the cream is very cold. This will help it whip up quickly and smoothly.
- Don't overbeat the cream. If you do, it will become grainy and lose its smooth texture.
- Fold the chocolate mixture into the whipped cream gently. Don't stir it, or you will deflate the cream.
- Chill the mousse for at least 2 hours before serving. This will allow it to set and develop its full flavor.
Conclusion:
Nigella Lawson's instant chocolate mousse is a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a mousse that is light, fluffy, and packed with chocolate flavor. Whether you are serving it to guests or enjoying it yourself, this mousse is sure to be a hit.
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