I discovered this recipe a few years ago and have been using it in all sorts of shapes and forms ever since. I’ve put it into tart cases with pomegranates and dark chocolate shards to create a striking plated dessert. I have used it between fine layers of golden phyllo with crushed pistachios and fruit to make a whole new dessert. It’s a stable mousse into which you can fold all sorts of things to sculpt a ‘new wonder’ for each dinner you host.

This mousse does set quite hard when put in the fridge but is still light-tasting and delicious. 

Place the marshmallows, butter, chocolate and water in a pot and melt. Be careful not to use too much heat and ensure that you stir the mixture continuously.

Meanwhile, whip the cream with the vanilla extract until thick.

Cool the chocolate mixture slightly, then fold the cream in.