150g Mini Marshmallows (I used the normal marshmallows & cut into smaller pieces)
50g Soft butter
250g Good dark chocolate (minimum 70% cocoa solids), - used valrhona chocolate, chopped into small pieces.
60ml Hot water (from a recently boiled kettle)
284ml Double cream ( used 300ml fresh topping cream 植物性奶油)
1 tsp Vanilla extract
Instructions
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
Put the saucepan on the hob, over heat, though keep it fairly gently, to melt the contents, stirring every now and again. Remove from heat and leave to cool. (Keep stirring till the mixture to smooth).
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.
Spoon the chocolate mousse into piping bag with tip #1M and pipe into serving cups and chill until you want to eat. The sooner the better!recipe adapted from Nigella Lawson
Recipe by Anncoo Journal at https://www.anncoojournal.com/instant-chocolate-mousse/