Delectable Easter chocolate mousse

If you’re expecting lots of Easter eggs this year, and for some strange reason can’t fathom how you are going to eat all of them, try this chocolate mousse, based on Nigella Lawson’s original recipe. Although I used normal marshmallows (and enjoy experimenting with different flavours), there’s no reason you can’t use leftover marshmallow Easter eggs. Melt them down with your chocolate bunnies, and you’ve got yourself a decadent dessert.

 

Chocolate mousse
Serves four to six

250g dark chocolate (I used Cadbury’s Bourneville)
150g marshmallows
80g butter
300ml cream
1 teaspoon vanilla essence

1. Melt the chocolate, marshmallows and butter on a very low heat. Once completely melted, leave to cool slightly, so that it is still warm to the touch.

2. Add the vanilla essence to the cream and beat until thick.

3. Gradually fold the cream into the melted chocolate mixture.

4. Spoon into ramekins and place in the fridge for two to three hours or until firm. Garnish with chocolate shavings.