With the highlight of February being Valentines Day...partly as you know you are half-way through the month, facing Spring, the nights are lighter...BUT as its a reason to eat chocolate and more of!!
This pudding is such a hit with the young cooks as you can personalise it when you decorate it...with sprinkles/edible gold spray/heart marshmallows or gratings of white chocolate! This is a picture of what one of our 6-12 cooks made in the February half-term holiday
Chocolate Mouse
Serves 6
150g mini marshmallows
50g soft unsalted butter
200g good quality cooking chocolate
60ml hot water from recently boiled kettle
284ml tub double cream (extra thick so no need to mix)
1 tsp vanilla extract
1. Put the marshmallows, butter, chocolate and water in a heavy based saucepan
2. Gently heat to melt all the contents and remove - slightly cool
3. Whip the cream with the vanilla extract until thick and fold into the chocolate mixture until you have a smooth mixture
4. Pour into ramekins or a large bowl and chill - only needs about 2 hours
5. Serve with raspberries, mint leaves, edible gold spray, with sprinkles on top....
This is excellent for a dinner party - make into a large mouse or smaller ones in ramekins - its quick and delicious to makeIt also has no raw egg in it! Which makes it perfect for young cooks to make and eat!
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