150g white marshmallows
50g butter, softened
250g NOMU Decadent Hot Chocolate pieces or NOMU Organic Baking Chocolate
4 tbsp hot water
250ml cream, whipped, plus extra to serve
1 tsp NOMU Vanilla Essence
NOMU Cocoa, to serve
Chocolate biscuits, crushed (we like Romany Creams)
Place the marshmallows in a saucepan over medium heat and start to melt. Gently stir in the butter, chocolate and water until it becomes a silky chocolate mixture. Set aside to cool.
In a separate bowl, whip the cream with the NOMU Vanilla Essence until stiff peaks form. Fold the cooling chocolate mixture into the cream until combined.
Spoon the chocolate mousse into 4 small bowls or glasses (about ¾ cup), and place in the fridge until ready to serve.
To serve, top the chocolate mousse cups with an extra dollop of whipped cream and crumble over chocolate biscuits and/or dust with NOMU Cocoa.
150g white marshmallows
50g butter, softened
250g NOMU Decadent Hot Chocolate pieces or NOMU Organic Baking Chocolate
4 tbsp hot water
250ml cream, whipped, plus extra to serve
1 tsp NOMU Vanilla Essence
NOMU Cocoa, to serve
Chocolate biscuits, crushed (we like Romany Creams)
Place the marshmallows in a saucepan over medium heat and start to melt. Gently stir in the butter, chocolate and water until it becomes a silky chocolate mixture. Set aside to cool.
In a separate bowl, whip the cream with the NOMU Vanilla Essence until stiff peaks form. Fold the cooling chocolate mixture into the cream until combined.
Spoon the chocolate mousse into 4 small bowls or glasses (about ¾ cup), and place in the fridge until ready to serve.
To serve, top the chocolate mousse cups with an extra dollop of whipped cream and crumble over chocolate biscuits and/or dust with NOMU Cocoa.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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