It looks like it was crafted by the finest of dessert chefs, but this cheat’s chocolate mousse with Swiss marshmallow meringue is incredibly easy. Your guests will be wowed and your true culinary laziness will never be discovered!
Recipes and styling by Andria Neophytou
Assisted by Andrea Pafitis-Hill and Jani Venter
Photograph by Dawie Verwey
Cheat’s chocolate mousse with Swiss marshmallow meringue
- 300ml fresh cream
- 300g Nutella
Swiss marshmallow meringue
- 4 large egg whites
- 200g castor sugar
- 2,5ml (½ tsp) cream of tartar
- 125g white marshmallows, chopped
- 5ml (1 tsp) vanilla essence
For the chocolate mousse, whip the cream in a bowl until soft peaks form. Place the Nutella in a separate bowl and work for a few minutes to soften. Gently fold the whipped cream into the Nutella, place the mixture in a piping bag and refrigerate for an hour. Pipe into individual glasses.
For the Swiss marshmallow meringue, place the egg whites, castor sugar and cream of tartar in a heatproof bowl, and set over a saucepan with simmering water. Whisk constantly until the sugar has dissolved and the whites are warm, 3 – 4 minutes.
Transfer the bowl to an electric mixer fitted with the whisk attachment and beat, starting on low speed and gradually increasing to high. Add chopped marshmallows and vanilla, and beat until stiff glossy peaks form and the marshmallows have melted, 5 – 7 minutes.
Use immediately by placing the mixture in a star nozzle piping bag and piping on top of the mousse. Use a blowtorch until the meringue is golden brown.