Making Instant Chocolate Mousse

Asked by Hopee. Answered on 5th January 2017

Full question

Hello. When making the Instant Chocolate Mousse with marshmallows do I need to cool the chocolate mixture before adding the whipped cream?

Instant Chocolate Mousse

By Nigella

Our answer

Nigella's Instant Chocolate Mousse (from NIGELLA EXPRESS) uses marshmallows as these contain gelatine, which helps the mousse to set. The mini marshmallows are melted with butter, chocolate and water and this should be done gently over a very low heat. If the mixture gets too hot then the chocolate will start to seize and a high heat can also affect the setting quality of the gelatine.

The chocolate mixture should only be warm rather than hot, but it is a good idea to let it cool a little before you add the whipped cream as trying to add cold cream to a hot mixture can cause the cream to split. Remove the chocolate mixture from the heat and let it stand for about 5 minutes, stirring occasionally. You can let it stand while you whip the cream, by then the mixture should be at room temperature and you should be able to fold in the cream.