Chocolate Mousse

Credit Nigella Lawson with this easy Chocolate Mousse. Adapted from Nigella Express, this mousse isn't quite "instant," as she calls it, but it's definitely simplicity itself. Try to find an old-fashioned whipping cream, since the ultra-pasteurized variety doesn't whip up quite as well. For a deeper flavor, use a handful of bittersweet chocolate in place of some of the chopped semisweet chocolate (or chips). I added a hint of orange extract, but you may prefer raspberry.

Chocolate Mousse

3 cups miniature marshmallows
1/4 cup unsalted butter, room temperature
9 oz. semisweet chocolate
1/4 cup hot water (not tap water)
1 cup heavy cream
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon orange extract (to taste)

Combine marshmallows, butter, chocolate and hot water in a medium sauce pan. Cook over medium-low heat until chocolate melts. Allow to cool completely.

In the meantime, place mixing bowl and beaters in the refrigerator. When thoroughly chilled, pour the heavy cream and vanilla into bowl. Whip until soft peaks form.

Combine chocolate and whipped cream mixture. Add orange extract. Serve with additional whipped cream.