Best 4 Instant Chocolate Mousse Nigella Lawson Recipes
When you're craving something sweet and decadent, nothing beats a rich and creamy chocolate mousse. With its airy texture and intense chocolate flavor, it's a classic dessert that's perfect for any occasion. In this article, we'll explore the world of chocolate mousse, covering everything from traditional French recipes to modern takes on this timeless treat. Whether you're a seasoned baker or a novice in the kitchen, you'll find a recipe here that will satisfy your cravings. So get ready to indulge in the ultimate chocolate experience as we dive into the art of making instant chocolate mousse, inspired by the culinary genius of Nigella Lawson.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE MINT MOUSSE
I am not normally much of a white chocolate person, but the peppermint seems to eradicate its lethal richness. Nevertheless, my nephew did say of it, when I let him have some for a birthday treat, that it was like being able to eat the icing without having the cake. He wasn't speaking figuratively. And because it is rich and sweet, I serve it in uncharacteristically small portions. As they say in showbiz, always good to leave 'em wanting more.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the pieces of white chocolate in a bowl, and sit this bowl over a pan over simmering water until it melts, stirring gently with a spatula every now and then. When it's melted, stand the bowl on a cold surface to cool down a little.
- In another bowl, and using an electric handheld whisk for ease, whip the cream, egg white and extract together. You want soft peaking rather than a stiff mixture.
- Put a big dollop of cream onto the slightly cooled chocolate and mix, and then gently fold the chocolate mixture into the cream.
- Divide mixture between 6 small but perfectly formed glasses with a capacity of 60ml/ 1/4-cup each.
- Chill in the fridge or give them a fast icy zap but sitting them in the deep freeze for 10 or 15 minutes. Decorate top with a mint leaf before serving.
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.
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!
INSTANT CHOCOLATE MOUSSE
Make and share this Instant Chocolate Mousse recipe from Food.com.
Provided by Cucina Casalingo
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.
- Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from 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/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better!
Nutrition Facts : Calories 689.3, Fat 66.9, SaturatedFat 41.6, Cholesterol 112, Sodium 135.1, Carbohydrate 36.1, Fiber 10.6, Sugar 11.6, Protein 9.9
Note: The blog post provided does not contain any specific tips or conclusion about the recipe. Here are some general tips and a conclusion based on the information provided in the article:
General tips for making Instant Chocolate Mousse by Nigella Lawson
* Use high-quality chocolate, preferably 70% cocoa solids or higher, for the best results. * Make sure the cream is very cold before using it, as this will help the mousse set properly. * Use a large bowl to whip the cream, as it will expand as you do. * Beat the cream until it is thick and fluffy, but do not over-whip it. * Add the melted chocolate to the cream slowly, in a thin stream, while beating vigorously. * Chill the mousse for at least 2 hours before serving, to allow it to fully set. * Garnish the mousse with chocolate shavings, cocoa powder, or berries before serving.Conclusion
This Instant Chocolate Mousse is a rich, creamy, and decadent dessert that is sure to impress your guests. It is easy to make and can be prepared ahead of time. The chocolate mousse is perfect to eat on its own, or can be served with berries, whipped cream, or ice cream.
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