Blender Chocolate Mousse

blender chocolate mousse

When we were kids, dessert wasn’t part of our weeknight routine – my parents tried to pass off fruit as dessert, the same MacIntosh apples we’d get in our lunches if you can believe it – but on nights when my dad went squirrely hunting through kitchen cupboards for something chocolate, she’d whisk up a pot of pudding on the stovetop.

Cocoa-sugar-cornstarch-milk makes a simple pudding of the sort you can get in a box (only better), but I’ve come across a few formulas that call for pouring warmed milk over chopped chocolate in a blender, then whizzing it up to melt the chocolate and incorporate just enough air to give it a sort of mousselike consistency. As a kid, I obsessed over chocolate mousse – it was chocolate in its purest form, I thought, with its airy-smooth mouthfeel, knowing it was an emulsification of two of my favourite things – chocolate and cream. I can’t recall the last time I made chocolate mousse – it seems like such an eighties thing now – but tonight when I needed to share some dessert therapy and wanted to minimize oven time, I gave it a go. It worked beautifully – even plain, without chocolate curls or whipped cream garnish – because who has cream and the gumption to whip it unless there’s pie involved?

This recipe is an amalgamation of a bunch I’ve come across – some call for butter, some sugar, some eggs, some egg yolks. Many call for the egg to go in raw, but it’s not a big deal to whisk it on the stovetop with the milk as it heats. If it clumps a bit, it all works itself out in the blender.

Blender Chocolate Mousse

AuthorJulie

Yields1 Serving

6 oz. chopped dark chocolate
1 cup half & half cream
2 large egg yolks
2 Tbsp. sugar
1 tsp. instant coffee or espresso (optional)
pinch salt

1

Put the chocolate into a blender.

2

In a small saucepan, whisk together the cream, egg yolks, sugar, coffee and salt. Set over medium heat and bring to a simmer, whisking; it will get foamy and then start to bubble around the edges. Remove from the heat and pour over the chocolate in the blender. Put on the lid, cover with a tea towel (just in case) and blend on high for a minute or two, scraping down the sides if you need to, until smooth and a bit airy/foamy.

3

Pour into small dishes or ramekins and refrigerate for an hour or two, or overnight. If you like, top with whipped cream or chocolate shavings.

4

Serves 4.

Category

Ingredients

 6 oz. chopped dark chocolate
 1 cup half & half cream
 2 large egg yolks
 2 Tbsp. sugar
 1 tsp. instant coffee or espresso (optional)
 pinch salt

Directions

1

Put the chocolate into a blender.

2

In a small saucepan, whisk together the cream, egg yolks, sugar, coffee and salt. Set over medium heat and bring to a simmer, whisking; it will get foamy and then start to bubble around the edges. Remove from the heat and pour over the chocolate in the blender. Put on the lid, cover with a tea towel (just in case) and blend on high for a minute or two, scraping down the sides if you need to, until smooth and a bit airy/foamy.

3

Pour into small dishes or ramekins and refrigerate for an hour or two, or overnight. If you like, top with whipped cream or chocolate shavings.

4

Serves 4.

Blender Chocolate Mousse
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12 comments on “Blender Chocolate Mousse

  1. Melanie
    May 18, 2016 at 10:59 pm

    Julie thanks for sharing this with me first! I am just about to leave work (down here in Wellington NZ) and with our weather starting to turn cold, all I feel like eating is chocolate. How exciting that this recipe comes together easily with all thing I keep regularly in my pantry. I might even make this for dinner. No judgement:)

    • Julie
      May 19, 2016 at 3:07 pm

      Chocolate is a plant, right? and milk? and egg? sounds like a balanced dinner to me! 🙂

  2. Ketti
    May 19, 2016 at 9:14 am

    “As a kid, I obsessed over chocolate mousse – it was chocolate in its purest form, I thought” Me too! Love your blog Julie!

    • Julie
      May 19, 2016 at 3:06 pm

      Aw, thanks so much Ketti!!

  3. patt
    May 19, 2016 at 7:21 pm

    Heh Julie I am wondering if you have tried making this in a Vitamix blender? Mine is one of those ones that you can make soup in and I am hoping that this would . Any idea?

    • Julie
      May 22, 2016 at 4:54 pm

      I haven’t, but I imagine it would work exceptionally well!

  4. Beverley
    May 20, 2016 at 9:50 pm

    How important is the cream? Could it be just normal milk? (2%) This sounds great but the kids are in bed and I’m the only adult here, so I’m stuck in the house 🙂

    • Julie
      May 22, 2016 at 4:53 pm

      I’m sure just milk would work fine!

  5. Anonymous
    May 24, 2016 at 12:14 pm

    I made this last night using my Blendtec. I think I used more dark chocolate than the recipe called for. I may have miscalculated 6 oz! Anyway it was utterly delicious. VERY chocolatey (never a bad thing) and quite thick. More like pudding than mousse in that it wasn’t light & fluffy. I will definitely make it again.

  6. Leda
    August 22, 2016 at 4:21 am

    I added 1/2 cup fresh berries and one to two drops of vanilla extracts .the recipe went well in my martini glass.yet another recipe I made is with biscuits,gelatin,condensed milk ,butter etc. Am sharing here the lik so that you can try http://www.nestle-family.com/recipes/english/chocolate-and-vanilla-mousse_8083.aspx

    My another trial will be your Lasagna.I will comment your post after my experiment with the same

  7. Tammy
    February 26, 2017 at 10:10 am

    I kept the web link to this recipe on my phone. Finally made it last night. So rich and delicious and EASY. A dangerous combination! Thanks for this recipe.

  8. Jeanette Reno
    April 1, 2020 at 4:21 am

    Needing a quick chocolate fix, and discovering I had all ingredients in hand, I quickly whipped up this delicious fluffy dream of a dessert. Thank you Julie for this winner of a recipe. Excellent!

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