Recipe Courtesy of Nigella Lawson, www.foodnetwork.com, exact link at the end of this post. The specific directions are my own words from trial and error of making this recipe several times, but the recipe belongs to Food Network.
When thinking about foods that are nearly always made with eggs, chocolate mousse is at the top of the list in my brain. So, well into my adventures with Mark and Ben, I was determined to find a mousse recipe that Mark could eat. I knew it was possible because I saw an episode of Kitchen Inferno on Food Network last fall where a teenage contestant who was defending the inferno wanted to avoid raw eggs in cooking, so he made a heavy cream/whipped cream based mousse. Thus began my Food Network recipe collection search for a whipped cream based mousse. I did not find one. What I did find, however, is this gelatin based version that relies on the gelatin in the marshmallows to give the great texture to the mousse. We used vegan kosher marshmallows, so although they do contain some sort of gelatin, it is likely from fish bones. Therefore, this recipe is accessible not only to people with egg allergies, but also to people who keep kosher!
And now, That Egg-Free Life interpretation of Chocolate Marshmallow Mousse!
Ingredients:
3 cups mini marshmallows (recommended: Whole Foods vegan marshmallows, cut the large ones into quarters if you can’t find minis)
1/2 stick unsalted butter
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water, boiled and then slightly cooled
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Put the marshmallows, butter, chocolate and water in a heavy-bottom pan. Put it on the stove over medium heat to melt. Stir it often to help it melt. Once it has melted, remove the pan from the heat. Place in the coolest part of your kitchen. You want it to cool down as much as possible without having it turn back into a solid.
Meanwhile, whip the cream. When soft peaks form, add the vanilla to combine.
Fold into the cooling chocolate mixture until you have a smooth, homogenous mixture.
Pour into small dishes and chill until ready to serve. This mousse will last several days in the refrigerator.
Recipe courtesy Nigella Lawson, 2007. Originally posted at: http://www.foodnetwork.com/recipes/nigella-lawson/instant-chocolate-mousse-recipe.html?oc=linkback
When thinking about foods that are nearly always made with eggs, chocolate mousse is at the top of the list in my brain. So, well into my adventures with Mark and Ben, I was determined to find a mousse recipe that Mark could eat. I knew it was possible because I saw an episode of Kitchen Inferno on Food Network last fall where a teenage contestant who was defending the inferno wanted to avoid raw eggs in cooking, so he made a heavy cream/whipped cream based mousse. Thus began my Food Network recipe collection search for a whipped cream based mousse. I did not find one. What I did find, however, is this gelatin based version that relies on the gelatin in the marshmallows to give the great texture to the mousse. We used vegan kosher marshmallows, so although they do contain some sort of gelatin, it is likely from fish bones. Therefore, this recipe is accessible not only to people with egg allergies, but also to people who keep kosher!
And now, That Egg-Free Life interpretation of Chocolate Marshmallow Mousse!
Ingredients:
3 cups mini marshmallows (recommended: Whole Foods vegan marshmallows, cut the large ones into quarters if you can’t find minis)
1/2 stick unsalted butter
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water, boiled and then slightly cooled
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
Put the marshmallows, butter, chocolate and water in a heavy-bottom pan. Put it on the stove over medium heat to melt. Stir it often to help it melt. Once it has melted, remove the pan from the heat. Place in the coolest part of your kitchen. You want it to cool down as much as possible without having it turn back into a solid.
Meanwhile, whip the cream. When soft peaks form, add the vanilla to combine.
Fold into the cooling chocolate mixture until you have a smooth, homogenous mixture.
Pour into small dishes and chill until ready to serve. This mousse will last several days in the refrigerator.
Recipe courtesy Nigella Lawson, 2007. Originally posted at: http://www.foodnetwork.com/recipes/nigella-lawson/instant-chocolate-mousse-recipe.html?oc=linkback