From Nigel to Nigella.
And from Nigella to chocolate heaven.
Last week I had a few friends round for supper and was (as usual) running a short on time. I was in the mood for something chocolatey but most of my usual chocolate puds take more time than I had to spare. My mother was staying at the time and told me that she'd seen a repeat of Nigella's 'Express' programme the other day and had seen her make an impressively speedy chocolate mousse using marshmallows.
I got out the book and reached for the recipe and decided to give it a go. It really is ludicrously speedy and, most importantly, absolutely delicious. I had imagined that the addition of marshmallows would make a sweet, frivolous sort of mousse. The sort of thing that children love. Actually, who am I kidding? I love that kind of mousse too. However, this was not the case at all. These wicked little mousses are deeply serious. Richly indulgent and devilishly dark, you'll only need a small amount. Really. The recipe serves 4-6, but I think that I'd happily divide this between eight. And this is a serious chocoholic speaking.
The way this works is that the marshmallow replaces both the sugar and egg that you might ordinarily use in a mousse of this sort. When I poured the mixture into the serving cups, I worried that it was too runny but it soon firmed up in the fridge. I chose to decorate the top with bashed up bits of crunchie bar, a touch that I learnt from a certain Mr Ramsay. Incidentally, I much prefer these mousses to the ones I made back in February. Just pop any chocolate-covered honeycomb in the freezer for ten minutes or so and then bash it up with a rolling pin.
Alternatively, you might like to decorate the top with grated white chocolate for an attractive contrast. Alternatively, you might just like to enjoy these unadorned. Who am I to interfere?
Anyway, I won't repeat the recipe here because you can find it in all its wondrous glory over here. But I will tell you that no one would ever guess the secret ingredient in these mousses - they really do taste most sophisticated.
Would you care for a mouthful?