Instant Chocolate Mousse

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Instant Chocolate Mousse

3 cups mini marshmallows
4 tbsp soft butter
9 oz good quality dark chocolate, the 70 per cent kind, broken or chopped (this is about 255 grams, or more than two 100-gram Lindt bars -- I still didn't have quite the required amount even when I added one ounce of Baker's semi-sweet chocolate)
1/4 cup hot water from recently boiled kettle
1 generous cup heavy cream
1 tsp vanilla extract
4 glasses or ramekins (six is more likely)

Put the marshmallows, butter, chocolate and water in heavy saucepan. Put the saucepan on stovetop over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from heat.

Meanwhile whoop the cream with the vanilla until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Here's where I cheated. There was a watery layer that refused to blend, so I drained some of it off, and when I couldn't really fold, because the thing was too stiff and unwieldy, I just beat the bloody thing together with the beaters and then put it into glasses.

It was quite tasty, though filling and heavy. Do I recommend? I don't know. The leftover glass of mousse was pretty good the next day.

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