i carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
i carry your heart(i carry it in my heart)
i carry your heart with me by E. E. Cummings
Yes, it's so easy to drown yourself in a thick pool of chocolate as this one, isn't it? Except that it's a mousse, an eggless one. A wait-less one, I should say (although it won't make you weight-less, unfortunately). Who has the time to whip, whip, whip when you can just stir, stir, stir?
It's not vegetarian, but that's okay because neither am I. The marshmallows used in this recipe provide the gelatine to set the whole mixture rather instantly. Which means literally no waiting around for the mousse to set in the fridge and all that palava. Great for a quick, emergency dessert for when guests come around unannounced (hate that but love the fact that they'll be very impressed by this beautiful, glistening mousse!). Oh yes, I definitely carry this mousse in my heart, and my heart probably hates me for it. Physiologically speaking.
This recipe is by Nigella Lawson from her Nigella.com site. If we can't totally be the Domestic Goddess that she is, maybe eating a healthy portion(s) of this instant chocolate wonder will reward us with her amazing figure. Well, one can only hope, no?
Serves 4-6 persons
150g mini marshmallows
50g soft butter
250g good dark chocolate (min 70% cocoa solids), chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream (heck, I just used 300ml)
1 teaspoon vanilla extract
1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the stove, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and serve or chill until you want to eat. Do not make it too far in advanced before eating to enjoy the smooth consistency.