As always, when I crave a certain dish, I want it instantly, not wanting to spend a lot of time on it. I googled ‘easy chocolate mousse’ it and got this recipe on the top of the list. And figured, why not, I’ve got loads of chocolate to spare. If it doesn’t turn out, I can still try again.
It did turn out pretty well.
For a BLENDER recipe, I might add. This only requires a minimal amount of ingredients and effort, blend it together, and let it set in the refrigerator. No separating eggs and all that mess. That’s for another time. For now, I need to stuff my face with chocolate mousse.
Easy Chocolate Mousse in a Blender (makes 4-5 servings)
Ingredients:
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7 ounces dark chocolate
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1/4 cup boiling water
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1/2 cup heavy cream
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1/2 tsp. vanilla
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1 egg
Directions:
1) Break up chocolate in the blender. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides. Blend until smooth.
2) Pour into dessert dishes or glasses and refrigerate until set.
**Do not double the recipe; it won’t set properly.
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I used dark chocolate chips because they were small enough to blend quickly.
The boiling water + chocolate chips melt quickly as you blend them together. Also, make sure the lid is TIGHTLY SECURE when you turn the blender on.
Hey…sometimes the lid flies off and you get splattered with hot liquids! GET OFF MY BACK WILL YA!!
Mmmm mmm mmm. Looks done almost. But wait, there’s more….
Add heavy cream, vanilla and egg into blender.
Blend thoroughly. With lid tightly secure, of course.
And it’ll look like this.
Pour into 4 or 5 small dessert dishes, or if you’re a pig like me, 2 medium sized dessert dishes like I am showing here.
I told you I wanted chocolate.
Let it set in the refrigerator until it comes out a mousse-y texture, like below.
Nobody will ever know it’s from a blender. Act like you slaved over the stove for hours when you serve it to guests.
Kindly tell them it was worth all your effort and don’t refuse when your husband offers to wash the dishes for you.
Oh yum yum, I will have to make this one too.
Wow, it almost sounds too good to be true. Next time I have someone over for dinner I’ll whip it up in my blender and let Tommy do the dishes… great idea! =)
You’ve got a pretty nice blender and mine won’t even crush ice. Do you think this’ll still work in my lame blender since all the ingredients are either liquid or melty or is this some recipe that only works with super duper high powered blenders? I feel like all of the cool blender recipes I see require some crazy high setting that can make hot soup in minutes.
Catalina – Please do :)
Chiara – I’m thinking of making ‘real’ chocolate mousse and seeing if there’s really a difference.
Rachael – Yea I wouldn’t see why it would be a problem. It’s all liquids, so everything’s already smooth as it is.
This is great!!! I will have to make this promptly. Also, if I had a wife, I would ask HER to wash the dishes.
You had me at blender… :) I just made chocolate mousse yesterday, and I assure you it was not that easy! I think I will give this method a try.
Yummy!
mmm looks SO good! I DEF wanna try! But I was wondering….isnt it bad that there is a raw egg in there? wont it make you sick?:/
Memoria – Lemme know how it turns out!
Jen – Funny, since I’m planning on making the ‘tough’ version of chocolate mousse soon :)
Hummingbird – yea!
Zahra – Homemade chocolate mousse, like homemade ice cream recipes, have raw eggs in them. Most recipes will say to use the freshest possible eggs you can, or if you are concerned with raw eggs, use pasteurized eggs. They are usually sold in the cartons that look like cartons of milk. Pasteurized eggs are heated at a high temperature FAST, to kill off any possible bacteria. Personally, I haven’t used pasteurized eggs, I just buy eggs the day I make a recipe that require a raw egg or two. I don’t promote one method over the other (pasteurized vs. non pasteurized) and I leave it up to the cooks out there.
http://www.eggsafety.org/
Hey Candy,
Have no idea how to add a link to comments so im just gonna give u this recipe here because its short lol its made by George Columbaris he’s a great Australian chef and this chocolate mouse recipe requires absolutely no time in the fridge, make and serve it immediateley! its great for that chocolate crave or if u just decided u wanted desert at 9o’clock at night! lol here it is:
Ingredients:
200g dark chocolate, melted
200ml pouring cream, whipped
½ cup olive oil
½ cup frozen mixed berries, thawed, optional to serve
Method:
1 Place chocolate in heatproof, microwave-safe bowl. Microwave on Medium/50% for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
2 Combine melted chocolate and cream in a bowl, slowly pour oil in, continuing to whisk until thick. Spoon into serving glass and refrigerate for 10 minutes or until ready to serve.
3 Serve mouse topped with berries
Try it u wont be disappointed!
Sean
oooooooooohhhhhhhhhhh!!! iii looooveeeee chocolate mousse! :)
Sean – Thanks for the recipe! This looks great since it doesn’t require eggs either. Or a blender! I’ll have to try it to get my chocolate fix :)
Nora – It’s my favorite dessert too!
how long does it take to set?
Melissa – once it gets thoroughly chilled, about 1-2 hours.
Hi, I stumbled across your page from Tastespotting…I’m from Buffalo and was curious about the infamous garbage plate picture I saw on there! For some reason, I never made it the 45 minutes over to Rochester to try it. Anywho, it was refreshing to see Wegmans’ cream in your post. Wegmans is by far the best store ever and needs to come out to the West coast! Thanks for the easy mousse recipe!
That looks really delicious. If I wasn’t already in bed I would totally make it tonight. I bet it will taste great if I make it in the morning and have it for lunch.
I love the way you show pictures to help “walk you” through each step. This is a clever and original way of presenting recipes.
Made this with regular milk and 1/2 mexican chocolate and it was so yummy. Thanks for the recipe!
One thing to watch for: I made this twice, once with 60% dark chocolate & once with 99% dark. It wasn’t obvious to me until I made it, but because the latter has more cocoa solids in it than cocoa butter, the mousse turned out very solid & not fluffy. It was also harder to melt with the boiling water.
If you want this to turn out fluffy, watch the cocoa content in your dark chocolate.
Chocolate=Hook
Mousse=Line
Blender=Sinker
I am going to try and substitute the water for hot coffee. If you have tried that and it doesn’t work, let me know so I don’t ruin Christmas Eve Dessert :)
I too do not like raw eggs, this is to answer the raw egg question; Start with room temp egg heat blender with warm water add the egg and blend on low trickle in boiling water then stop. at this point I use a quick read thermomitor: I am looking for 140*f. at this temp the egg is fully cooked. If it is not 140*f put in microwave for a few seconds until 140*f. Then add chocoalte[chocoalte melts at body temp 98.6f] to blender to melt and any liquid cold ingredints last.
I love your blog. There is so much out there which is worthless, but this is a real gold mine of quality information. Many thanks from a grateful surfer – Beth Little.