Regular readers will know how precious I am about my eggs and when Sydney’s free range egg availability ground to a halt recently due to new labelling laws I was in panic mode. When you bake as often as I do eggs are essential.
The egg situation saw me make a vegan lavender and vanilla cake https://thehungrymum.com/2016/07/22/vegan-lavender-and-vanilla-cake/ and previously I have made another egg-free dessert of blueberry pudding cake https://thehungrymum.com/2015/10/23/blueberry-pudding-cake-egg-free/
When free-range eggs became available again I started to think about how I could bake without going through quite as many eggs.
This Nigella Lawson recipe for chocolate mousse uses no eggs, making it economical and safe for pregnant women to eat. It is an instant mousse recipe, meaning no planning ahead and having to leaving in the fridge to firm up. It is quick and easy to make – if you can wield a spoon you can make this delicious, egg-free chocolate mousse and be eating it in the blink of an eye.
I love chocolate mousse – see my recipe for easy chocolate mousse with rum (double yum!) https://thehungrymum.com/2015/09/29/easy-chocolate-mousse-with-rum/ and chocolate mousse with marscapone https://thehungrymum.com/2016/06/20/chocolate-mascarpone-mousse/
Here, it is the marshmallows that are the secret ingredient to a creamy, delicious dessert. I used the mammoth marshmallows from Costco and cut them into chucks. Nigella’s original recipe called for mini marshmallows but in my opinion they taste horrid. Perhaps, as Goldilocks would attest, the normal size white marshmallows would be just right.
GATHER:
150g white marshmallows
50g butter
250 grams dark chocolate chip dark
4 tablespoons hot water
285 grams thick cream
LET’S GET TO IT:
Tip the marshmallows, butter, choc chips and hot water into a large saucepan over a very low heat and stir continuously with a silver spoon.
Keep stirring, you will think this sticky mess will never turn into anything except an ugly lumpy goopy thing but trust me – it will all turn out fine.
Ensure you scrape the bottom of the pan and keep the heat on the lowest you can.
When it is all one brown, smooth glossy mix remove from heat.
Beat the cream until just starting to reach firm peaks, then fold the chocolate into the cream and beat in bowl of electric mixer until combined – you made need to scrape down the sides with a spatula to make sure everything is mixed.
Pout into bowl and serve. You can refrigerate for an hour or two but the surface may lose some of its gloss.
the hungry mum 
Love the mousse and the mouse 🙂
🙂
That’s a tricky wee no egg mousse, have put this on my ‘to do’ list Mrs H.
You will love it x
Ahhh such timing, I’ve been craving chocolate mousse all week!
Ta da! I make be making another batch tonight, if I can tear myself away from the heater.
I love a light and fluffy chocolate mousse. So many people have issues with raw eggs so this is a helpful recipe!
Yes, when I was pregnant there was chocolate mousse made with raw eggs at every restaurant I went to 😦
Marshmallows in mousse? Who’d a thunk? IF it’s a quicker, easier way to get chocolate into my stomach, I’m all for it! I’m one of those who must steer clear of raw eggs and only buy pasteurized. Who needs ’em! A great recipe and one I’m sure to try. Thanks for sharing.
I know! Genius hack, the old melt-til-gooey marshmallow trick. I love this recipe, it looks so elegant but is so easy.
What?! No eggs… and marshmallows? This is just AMAZING Bel!! I fear I’d eat a whole batch of it myself – Scott would be none the wiser if I made it during the day and polished it off before he got home. 😉
It just ticks boxes left, right and centre! I’ll swap you a bowl of this for your amazing hand-made pasta any day of the week x