Chocolate Mousse (no eggs)(no dairy)

This is the first recipe, I ever made, from Nigella’s book, Nigella Express.  What a way to start cooking with Nigella.  This is easy to make and a delight to eat.  Kosher marshmallows have a different consistency than others which is why I ended up switching from the marshmallows to the Marshmallow

Fluff.  If you look at the first photo, you will see that the marshmallows kept their shape.  They do that if I bake them.  No fun when you want a gooey marshmallow.

 

This is an old recipe that I am reviving to participate in Go Ahead Honey, It’s Gluten Free (and this month, dairy-free)

This is being hosted by Zoe | Z’s Cup of Tea and is the brain child of Naomi of  Straight into Bed, Cake-free and Dried.

Instant Chocolate Mousse or Ice Cream   Nigella Lawson

This recipe takes minutes to make and it has no raw eggs which is very important to me. The marshmallows make all the difference. I am not fooling myself that marshmallows are healthy but this is great enough, not to care.It makes 4 to 6 servings

Adapted

 
Ingredients
3 cups mini marshmallows (I used 2 cups marshmallow fluff and 1 cup marshmallows since kosher marshmallow retain their shape. In the end, it looks nice, this way.
1/2 stick margarine softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream (I used non dairy whipped topping)
1 teaspoon vanilla extract

 

Method:

Put the marshmallows, marshmallow fluff, margarine, chocolate and water in the microwave.

Stop your microwave every 30 seconds and stir. I used a low to medium setting.

Meanwhile whip the non-dairy 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!