Yesterday, while visiting my old friend The Food Network, I watched two episodes — one Nigella and another Giada — in which recipes for a super-simple chocolate mousse-like dessert were made. Both looked divinely delicious and uncomplicated to make — way easier than the chocolate mousse recipe I wrote about awhile ago. I decided to make them both and have a taste test to see which recipe was better. To take a look at the recipes and see the results of the battle between Nigella and Giada's chocolate mousses,
Nigella's recipe included mini marshmallows and no eggs. Giada's involved egg whites and the interesting technique of blitzing the chocolate in a blender. Both used chocolate chips instead of chocolate bars to save time. Nigella's won in taste — rich, dense, and fudgey — while everyone preferred the texture of Giada's which was creamy and super smooth.
Why don't you try making both and tell us which one you prefer?
3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 tsp. vanilla extract
- Put the marshmallows, butter, chocolate, and water in a heavy-based saucepan.
- Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt, stirring every now and again. Remove from the heat.
- Meanwhile whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
- Pour or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!
1/2 cup whole milk
3 tbsp. sugar
1/4 tsp. instant espresso powder
1 cup bittersweet chocolate chips
3 large egg whites
- In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
- Place the chocolate chips in a blender.
- *Pour the hot milk over the chips. Run the blender on high until combined, a few seconds.
- Add the egg whites and run the blender on high until light, about 1 minute.
- Transfer the mousse to 4 small serving cups. Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.