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Three-Ingredient Chocolate Mousse
200g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped 2 cups (500ml) cream 1 cup (100g) chopped marshmallows
© Annabel Langbein Media
Heat chocolate, half the cream and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature.
Beat remaining cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving.
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