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.
150g white marshmallows
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.