This is one of Nigella’s brilliant recipes. I use ‘brilliant’ quite deservingly because this recipe doesn’t require the use of raw eggs, takes only twenty minutes to prepare and doesn’t need an overnight freeze.

What’s even better is the taste: smooth, delicate and melts in your mouth.  Every bite will remind you that you have been permitted to chocolate heaven.

Ingredients

200g of Cooking Chocolate (Dark)

1 cup of Chopped Marshmallows

200 ml of Fresh Cream

40 g of Butter

¼ cup of Hot Water

1 tsp of Vanilla Essence

Directions

On a medium low flame heat up marshmallows, chocolate, butter and water in a heavy based pan.

Melt the contents by slowly stirring and remove from heat once melted.

Whip the cream with the vanilla until it thickens.

Fold the cream in to the cooling chocolate mixture.

Pour the mixture in to cups and chill for a minimum of four hours.

Disasters, Warnings and Tips

I added a few pieces of milk chocolate to the chocolate mixture.

Serve this with a dollop of whip cream.

I had to use the local fresh cream due to the current ‘milk’ issues. Not too happy about that.

Do lick the bowl after you have poured the mixture in to cups. It’s as good as the mousse.

Thanks to this recipe, I’m going to print a photograph of Nigella, frame it and hang it up in my room.

 By Shazzana Hamid