This is a tasty desert that is so easy to make but looks very impressive! Instead of the usual fuss with raw egg, this recipe uses marshmallows instead! I’ve served it in chocolate cups but it also works well in a glass with a stem!

150 grams/1 ½ cups mini marshmallows (pink and white ones from Aldi)

50 grams /½ stick soft butter

250 grams/9 ounces/ dark chocolate

60 millilitres/ ¼ cup hot water

280 milliliters/1 cup and 2 tablespoons cream

1 teaspoon vanilla extract

Method

Put the marshmallows, butter, chocolate and water in a heavy based saucepan on a gentle heat to melt the contents. Keep stirring so it won’t burn.

Meanwhile whip the cream with the vanilla until thick, and then fold into the cooling chocolate mixture until totally combined.

Pour into a  bowl and allow to set in the fridge for about two hours.

This mousse is gluten free if you use gluten free marshmallows! It is also good served in glasses or chocolate cups with some cream and fruit on top