Short-cut Chocolate Mousse

In our house, chocolate makes the world go round. Its sheer versatility in desert recipes is endless, so we thought, may as well start with a family favorite. It’s almost embarrassing how easy this is. When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is sheer decadence in a cup...

Ingredients:

• 150 grams mini marshmallows
• 50 grams soft butter
• 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
• 60 ml hot water (from a recently boiled kettle)
• 284 ml double cream
• 1 teaspoon vanilla extract

Method:

Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!