There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. (Photo: Jim Wilson/The New York Times)

There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. (Photo: Jim Wilson/The New York Times)

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Instant Chocolate Mousse: When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.

Instant Chocolate Mousse: When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous.

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CHOCOLATE MUG CAKE FOR TWO | Recipes | Nigella Lawson Do one at a time in the microwave   My BFs favorite xo

CHOCOLATE MUG CAKE FOR TWO | Recipes | Nigella Lawson Do one at a time in the microwave My BFs favorite xo

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Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are.  It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease.      As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture.

Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are. It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease. As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture.

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NYT Cooking: There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.

NYT Cooking: There is very little that needs to be said about a chocolate mousse cake. This one lives up to its name. It is gloriously intense. But the whisked egg whites ensure that it has a balancing lightness. A slice of it, with a smattering of fresh raspberries and a dollop of cream, or better still, sour cream, is the perfect finale. It may also invite a certain inelegant gluttony at the end. I have noticed that even those who claim not to go in for desserts come back for more.

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Chocolate mousse (without raw eggs) for the 'better than sex cupcakes'   Nigella Lawson – Instant Chocolate Mousse from Nigella Express @ Not Quite Nigella

Chocolate mousse (without raw eggs) for the 'better than sex cupcakes' Nigella Lawson – Instant Chocolate Mousse from Nigella Express @ Not Quite Nigella

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Nigella Lawson babycakes molten chocolate. Great for two people-just divide recipe in half & fight over who gets the extra babycake!

Nigella Lawson babycakes molten chocolate. Great for two people-just divide recipe in half & fight over who gets the extra babycake!

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Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.

Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.

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