Finally, a recipe that ticks all (almost) the boxes for J to do by herself. With the exception of handling the hot melting ingredients, she did these by herself. I’m so proud!
- 100 grams butter
- 400 grams dark chocolate
- 1/2 cup condensed milk
- 250 grams digestive biscuits (finely crushed)
- 250 grams maltesers (enough to dot over the surface of your pan or tin)
- Place biscuits in a zip lock bag, and bash them into smithereens. J did this in mere minutes.
- While that is happening, melt together the butter, chocolate and condensed milk in a heavy-based saucepan, then add the crushed biscuits.
- Mix together quickly then pour into a lined swiss roll tin.
- Strategically place whole maltesers on the surface of the mixture.
- Chill, and cut into squares for serving.
It was so easy and quick, delicious too!
This chocolate mousse recipe was adapted from Nigella Lawson’s Instant Chocolate Mousse. I’ve found that I need a higher cream to chocolate ratio for a more pourable mixture, resulting in a silky smooth mousse. This is really quite indulgent and melt-in-your-mouth.
What I like about this recipe is there is not much waiting time and is fairly easy to do. It also doesn’t involve raw eggs, hence I wrote ‘child-friendly’ in the title. It is certainly NOT quite healthy as there are large quantities of cream and chocolate involved, so I suggest you make your portions really small. With vessel availability and fridge space in mind, I divided this recipe up into 10 serves. I even went halfs with my daughter! Remember, the better quality chocolate you use, the better the experience!
150 g mini marshmallows
60 g butter
250 g dark chocolate, I use Whittakers, Valrhona or Callebaut callets
60 ml hot water
330 ml fresh cream
1/2 teaspoon Equagold vanilla paste
1. Put the mini marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan over gentle heat to melt the contents, stirring to make sure nothing sticks to the pan (the chocolate can stick very quickly). Remove from the heat to cool. You can put the pan in a larger vessel containing cold water to speed up the cooling process.
3. Meanwhile, beat the cream with the vanilla paste until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour into 10 small glasses or ramekins, and chill until set (takes only about 20 minutes for it to set).
This one is styled by J: