Nigella's Instant Chocolate Mousse

If you are panicking about a last minute desert to whip up tonight then look now further than then decadent chocolate mousse! As with all of Nigella's recipes, it is truly delicious! And the best part is....it only takes a few minutes to make. If you are cooking just for two I would half the recipe below, or do as we did and save the left overs for the following night! We decided to personalize the recipe just a little by adding a white chocolate mouse topper (my favourite!) and a sprinkling of some rose salt! Enjoy xxx

Ingredients : (serves a generous 4!)

150 grams mini marshmallows

50 grams soft butter

250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces

60 ml hot water (from a recently boiled kettle)

284 ml double cream

1 teaspoon vanilla extract

Rose salt (optional)

4 White chocolate mice (For decoration only)

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

Paddy's Day Minty Brownies

To celebrate all things green for St.Patricks Day we decided to create some minty brownies with green buttercream icing (of course)! Now you don't have to go for the minty version if your not a fan, just use plan chocolate instead. They are very easy to make, and can be eaten on their own as an indulgent snack or with ice cream, you choose! They keep well for several days. For best results, use good quality dark chocolate, and take care with the baking time as a slightly undercooked brownie is the best sort. This recipe makes 12-16 brownies.

Louise xx

For the Brownies

300g dark chocolate (70%) I used one mint flavoured bar and 2 plain.

120g plain flour

20g of cocoa powder

1/2 teaspoon of baking powder

1/2 teaspoon of salt

4 eggs

250g of soft butter

300g of golden caster sugar

For the icing

Softened butter

icing sugar

green food colouring

Method 
1/ preheat oven to 180 degrees
2/ Break the chocolate into pieces and melt in a bowl over a saucepan of just boiled water.
3/ Sift the flour, cocoa powder, baking powder and salt into a bowl. Crack the eggs into a separate bowl and whisk lightly with a fork.
4/Put the butter and sugar in a large mixing bowl, cream them together until they are pale and fluffy. Gradually add the beaten eggs.
5/Now add the melted chocolate, the sifted flour and other dry ingredients and fold in gently and thoroughly with a flexible spatula or large metal spoon, making sure there are no pale streaks. Be patient!
6/Spoon the mix into a greased tin and smooth the surface. Bake for 25minutes. They should be sticky and not dry and spongy.
7/ When done, leave to cool before icing them!

Enjoy :-)