Instant Chocolate Mousse. Add the sugar and whip on high speed until medium peaks form. Fold in the ground chocolate, stirring until fully incorporated. Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!
Fold in whipped topping and sour cream. A quick, easy chocolate mousse that will please everyone. Great for potlucks and layered deserts! You can have Instant Chocolate Mousse using 4 ingredients and 3 steps. Here is how you cook it.
Ingredients of Instant Chocolate Mousse
- It’s of Whipped Cream.
- You need of Caster Sugar.
- Prepare of Dark Chocolate.
- Prepare of Rum.
I recommend chilling for about half an hour to firm and give a nice chill, but this can be eaten right after making. Feel free to adjust the amount of chocolate you use. This is a great recipe if you need a chocolate layer for deserts. Instant Chocolate Mousse – Nigella Lawson.
Instant Chocolate Mousse instructions
- Add extra Caster Sugar to the leftover whipped Cream to suit your taste. Mix well..
- Place some Dark Chocolate in a heat-proof bowl, microwave until melt. Add a small amount of Rum and mix until smooth. *Note: The amount of Chocolate depends on the amount of Cream. Less Chocolate makes softer mousse and more Chocolate makes harder mousse..
- Add the whipped Cream to the chocolate and mix well. Chill in the fridge..
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. Add the silken tofu and blend again. Scrape the mixture down off the sides to be sure it's all mixed in. 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.
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