My first experience with pregnancy cravings came from the faceless mom-to-be from Lady and the Tramp yelling a final instruction to her husband as he wraps his coat against the blizzard he should not be going out in, “And some Chop Suey, too!”  It’s not for chop suey, but in my sixth month of this pregnancy, the cravings have finally settled in.  Months of detesting the thought of anything sweet, I now crave it.  Cold, creamy, after dinner goodness.  Ice cream would nicely fit the bill here, as would gelato, but for some reason those are not top on my list. (Plus, sending Tim out for these in the heat & humidity would be almost as inappropriate as the blizzard)  I want thick, velvety, but with a lightness: mousse.

Of course, mousse is one of those things I am supposed to avoid, as it typically contains raw eggs (tiramisu is also high on the craving list, but it contains raw eggs AND coffee AND alcohol!).  Then I saw an episode of Nigella Express, where she killed two birds with one stone: made a mousse that does not contain eggs, and one that is ready in minutes, perfect for the pregnant-I-need-that-now craving.  Instead, the fluffiness comes from marshmallows and whipped cream.  This mousse is so instant it is actually better before you refrigerate it, giving you and your unborn free reign on the entire portion that night.  Definitely use dark chocolate here, I tried once with milk choc chips and it was way way too sweet.

You think I am going to take pictures of something that takes 5 minutes to make, and less time to wolf down?  Maybe next time 🙂

Instant Chocolate Mousse (adapted from Nigella Express)

  • one 3.5oz bar dark chocolate, at least 70% cacao, broken into small pieces
  • 1 1/2 cup mini marshmallows
  • 1 Tbsp butter
  • 1 Tbsp water
  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  1. Combine chocolate, marshmallows, butter and water in a saucepan over med-low heat and heat and stir until everything is fully melted.  Remove from heat and cool either in the freezer or over an ice bath for 5 minutes, stirring occasionally.
  2. Meanwhile, beat the cream and vanilla into stiff peaks.
  3. Fold chocolate mixture into cream and distribute into serving container(s).  This was really so rich, we got 4 servings out of it.
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