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
Put the chocolate into a blender.
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.
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.
Serves 4.
Ingredients
Directions
Put the chocolate into a blender.
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.
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.
Serves 4.
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:)
Chocolate is a plant, right? and milk? and egg? sounds like a balanced dinner to me! 🙂
“As a kid, I obsessed over chocolate mousse – it was chocolate in its purest form, I thought” Me too! Love your blog Julie!
Aw, thanks so much Ketti!!
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?
I haven’t, but I imagine it would work exceptionally well!
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 🙂
I’m sure just milk would work fine!
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.
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
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.
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!