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Instant Chocolate Mousse – Nigella Lawson Recipe

by 69 Comments

I had bookmarked this recipe long back but didnt have luck getting marshmallows so had to wait long. Finally I found them accidentally when I was grocery shopping, so picked it up with no second thoughts. This was the first time I tried, tasted chocolate mousse and should say this recipe is a winner. Easy and yummy dessert within minutes.
Instant Chocolate Mousse Recipe
I started Sharmis Passions on March 3rd 2009. 3 years of bonding I should say!!
Apart from being just a blog, it has changed my life sure in a better way. It has introduced me new cuisines, food styling, food photography, blogging which were all just terms to me when I started 3yrs back and given me a identity too.
Million thanks for the great support and the 1.6 millon hits so far!! :))
Stepping into the 4th year with all your support , encouragement and wishes!
Instant Chocolate Mousse Recipe


Instant Chocolate Mousse Recipe – Ingredients
Recipe Source : Nigella Lawson

  • Chocolate – 250 gms (I used semi sweet)
  • Butter – 50 gms
  • Marshmallows – 150 gms
  • Water – 60 ml
  • Cream – 250 ml (I used Amul)
  • Vanilla Essence – 1 tsp
  • Chocolate semiya / nuts – for garnish

Instant Chocolate Mousse Recipe - Marshmallows
Method:
1. First add marshmallows, chopped cooking chocolate, butter in a non stick sauce pan. HEat it up. Add vanilla essence and water.
Instant Chocolate Mousse Recipe - Step1

2. Keep stirring until everything melts and blends together. Marshmallows take a little time to melt, keep stirring and breaking them for quick melting.

Instant Chocolate Mousse Recipe - Step2

3. Once everything is completely melted, switch off, keep aside(this starts setting so be quick to fold in with the cream). Quickly whip cream for until thick. Then fold in the chocolate marshmallows mixture to the cream.
Instant Chocolate Mousse Recipe - Step3

4. Mix well until its smooth and blended well(It will be runny at this stage).Pour into individual serving cups, garnish with nuts or chocolate semiya or chocolate shavings and refrigerate it for 1 hour or until serving time.

Instant Chocolate Mousse Recipe - Step4

To me it tasted close to chocolate icecream tastewise though the texture was midway to pudding. It was chocolatey , smooth and yummy just melts in the mouth.


Instant Chocolate Mousse Recipe
The mousse was intense and chocolatey perfect as a dessert after a meal. The easiest part in this recipe is this doesnt call for any consistency check , just melt everything and combine with other ingredients..how easy is that?!
Instant Chocolate Mousse Recipe

My Notes:
  • Chop the cooking chocolate for easier melting. You can also cut the marshmallows into halves.I didnt do that so it took a little longer for the marshmallows to melt.
  • I didnt have luck to get the white plain marshmallows, but the pink ones were also fine and didnt have any flavour just the color was pink.
  • The orginal recipe calls for dark chocolate but I used semi sweet and recommend using it. But if you like the dark chocolate flavour then go ahead with that.
  • I’ve given the orginal measures above but I halved the recipe and it yielded 4 small cups.
  • Setting for atleast an hour is recommended.No need to freeze it, it sets quicky so just refrigeration is enough.

Instant Chocolate Mousse Recipe


Reader Interactions

Comments

  10. Prathibha says

    March 5, 2012 at 4:50 am

    Hearty congrats sharmi for d blog anniversary..wish u many more!!
    As I do not eat marshmallows I substitute wid silken tofu 4 this mousse..looks super n delicious

    Reply

  24. Lavs says

    March 5, 2012 at 6:25 am

    Where does one buy cooking chocolate?does the label indicate bitterness/semi sweet nature of the chocolate? advise needed please.
    Thanks.
    Congrats on 3 yrs. here's to many more years of sharing recipes and love.

    Reply

  32. suma says

    March 5, 2012 at 7:14 am

    Congratulations on turning 3, Wish you many more such milestones! Anything chocolate is a winner for me, what better than a chocolate mousse for dessert!

    Reply

  34. Anonymous says

    March 5, 2012 at 8:11 am

    Congrats on successfully & effectively executing this cookery blog for 3 long years. I am one of the greatest beneficiary of ur blog. I take the opportunity to thank you on this special day. Great going !! May ur blog keep growing for ever making dining interesting and happy

    Reply

  38. noodlehead says

    March 5, 2012 at 8:57 am

    Congratulations on your successful blog run!! Here's hoping you get more adulation in the coming years 🙂

    Just an observation that thought this is an eggless recipe it isn't exactly vegetarian. The marshmallow recipe calls for gelatin and store bought marshmallows usually contain eggs. I usually use store bought marshmallows to make this same thing and it turns out delicious. A crowd-pleaser every time!

    Reply

  50. Sharmilee! :) says

    March 5, 2012 at 12:43 pm

    @Lavs : I got mine from Nilgiris…Morde or Marco brand is good, have seen it in Nuts & Spice too. Yes the label has bittersweet, semisweet or dark so check that and get it.

    Reply

  70. Lavi says

    March 5, 2012 at 5:00 pm

    Happy Blog Anniversary! Keep Growing and Glowing!

    sharmi love this mousse! marshmallows looks cool. glad you got it and made!

    i would like to try the veg mousse!

    Reply

  84. M D says

    March 6, 2012 at 4:02 am

    Sharmi, congrats on completing 3 beautiful years at Sharmis Passions. Surely your journey has been successful and you have left us hooked to your space with an array of recipes, tempting photographs with a wide variety of choices ranging from starters to desserts. I still see so much passion and fire in you to persue your blog that it's bubbling and comes alive. It's brilliant work. Keep it up.

    Coming to mousse, it looks yum! I can't resist grabbing some off my monitor!

    Reply

  88. Sharmilee! :) says

    March 6, 2012 at 8:35 am

    @NoodleHead :I knew gelatin was not vegetarian but never knew store bought mashmallows had eggs in it….There is a way even in pointing out mistakes…..thanks for putting it in the best possible way and I really appreciate it!

    Have removed the eggless tag 🙂 Will surely come with a real eggless version of choc mousse sooner…:D

    Reply

  96. Anonymous says

    March 7, 2012 at 1:03 pm

    Thanks for the wonderful, can't wait to try it out. But please clarify just one thing – you have mentioned cream in the list and then asked to whip it up. Is it just plain cream or whipped cream that we need to use for this recipe?

    Reply

  106. Anonymous says

    March 8, 2012 at 5:01 am

    Thanks a lot for the clarification Sharmilee. I love your site and the easy step-by-step instructions that you give. Have tried quite a few recipes (aloo paratha, vanilla pudding, oven paneer tikka etc.) and all were huge hits. Only comment I had was that the eggless vanilla pudding was a bit too sweet, maybe you should put a note for ppl who dont like their sweets too sweet. Will try this mousse soon and let you know.

    Reply

  108. Anonymous says

    March 8, 2012 at 5:03 am

    And yes, congrats on your 3rd anniversary. Here's wishing you many more prosperous anniversaries to come!

    Reply

  112. noodlehead says

    March 9, 2012 at 12:26 pm

    I hope you're not offended, Sharmi! I didn't mean to hurt your feelings 🙁 You're always so careful to mention such things, which is one of the reasons I rush to your site when I need a change from routine dishes!

    Reply

  118. UmmSumayya says

    March 15, 2012 at 6:10 am

    For some reasons, I am not able to find semi-sweet cooking chocolate. Can I make do with Hershey's semi-sweet chocolate chips instead? Or what about cocoa powder?

    Reply

  122. Anonymous says

    March 16, 2012 at 5:42 pm

    Finally got semi-sweet choc and tried this, the taste was fine but I didn't get the consistency right, it was not porous, it was like a paste, what might have gone wrong? Also the color was too dark.

    Reply

  124. Sharmilee! :) says

    March 17, 2012 at 2:31 am

    @Anon: Color can be becos of the chocolate variety that isnt an issue. If the gelatin is blended well and set correctly, the texture will be as shown….am really not sure what went wrong, sorry to hear that.

    Reply

  126. Anonymous says

    March 18, 2012 at 5:57 am

    No worries Sharmi, I think it was just due to insufficient setting time, next day the texture was almost as shown in the picture, and the taste was awesome. I had reserved the remaining chocolate for making cheese cake some time, but my kids want me to make this again, such a big hit! Just another thought, when you say you halved the recipe, does it mean that the measures you have given are half of the original recipe, or you have halved from the measures you have given for this recipe? This is important because when you say, for example, you got 8 dosas, it is a little confusing if these ingredients give you this quantity or half of it gives you this quantity. I hope I am clear.

    Reply

  128. Sharmilee! :) says

    March 18, 2012 at 8:33 am

    @Anon : Oh fine fine then setting time would not have been sufficient. Reg the measures yes I should have mentioned even more clearly….I halved from the orginal recipe but have given the orginal measures in the ingredients list(have updated it now).

    Reply

  136. Jaya Vdev says

    March 8, 2014 at 7:44 am

    This came out awesome today! It is easy to make as u said. Great pics, those were really impressive. I'm glad I did THIS for dessert, thanks Sharmi! I've been following ur recipes for quite some time now and I so love the step wise pics, nice blog. Kudos!

    Reply

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