So I had some ingredients left after making the posh custard creams (see here) and white chocolate mousse came to mind. I didn’t want to spend ages slaving away making so along came instant mousse.
I added the cocoa powder to the tops as the bitterness cancels out the sickly sweet taste of the white chocolate.
Adapted from Nigella’s instant chocolate mousse.
150g mini marshmallows
50g butter (soft)
250g white chocolate chopped into small pieces
60 ml boiling water (from recently boiled kettle)
284ml double cream
1tsp vanilla extract
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
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.
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.
Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat.