Instant Chocolate Mousse – Recipe
A lazy Sunday morning which boasts of not much to do was inspiration enough for me to make one of my favorite desserts for after-lunch: Instant Chocolate mousse. It is one recipe that hits the spot quite well after any meal! Might I add that this would also line your arteries well so you might not want to indulge in this devilish delight too often!
I apologize for the low quality pictures: I am a bad carpenter and I blame my tools!
Step 1: The ingredients that you would need to concoct this gastronomic extravaganza are:
-250gm of chocolate buttons (as dark as possible — I’ve used 60% cocoa buttons),
-50 gm of unsalted butter (that’s about 1/5th of the stick displayed in the picture),
-A few drops of vanilla essence, heavy whipping cream or whipped cream
- As much as you’d like but BEWARE this is artery clogging stuff!!
-About three quarters the quantity of mini marshmallows as you have chocolate buttons
-2 to 3 table spoons of water (not shown in picture)
Step 2: Heat a skillet on a low-medium to medium flame and melt the mini marshmallows and chocolate buttons with the few table spoons of water.
Step 3: As the marshmallow-button mixture starts melting, add your 50 gram dollop of butter. Make sure you are mixing all the time or the contents of your skillet may for a congealed black gooey gunged at the bottom of your skillet!
Step 4: On the side mix the barest of bare quantities of whipped/heavy whipping cream with 2-3 drops of vanilla essence.
Step 5: Once the chocolate goo is of the desired consistency (Step 5), let it cool. Don’t bother if the marshmallows still form white striations in your chocolate goo!
Step 6: Fold the cream-vanilla essence mixture with your chocolate goo and refrigerate. The pudding should set in about 1 hour!