Comments on: Easy Chocolate Mousse in a Blender

By: karishma

karishma — Tue, 15 Feb 2011 11:00:58 +0000

I love the way youve associated each step with a picture. Makes following the recipie so much more simpler… thanks

By: Jodi

Jodi — Wed, 01 Dec 2010 19:14:47 +0000

You can also substitute hot coffee for the water (or add a splash of kahlua for grownups).

By: Cold Picnic Food Recipes

Cold Picnic Food Recipes — Sun, 17 Jan 2010 20:51:38 +0000

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.

By: kevin

kevin — Tue, 22 Dec 2009 15:42:47 +0000

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.

By: Julia

Julia — Wed, 09 Dec 2009 19:42:16 +0000

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 :)

By: Scazza

Scazza — Sun, 15 Nov 2009 16:23:42 +0000

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.

By: Scazza

Scazza — Sat, 14 Nov 2009 00:03:33 +0000

Made this with regular milk and 1/2 mexican chocolate and it was so yummy. Thanks for the recipe!

By: Jonell Galloway

Jonell Galloway — Mon, 05 Oct 2009 17:43:54 +0000

I love the way you show pictures to help “walk you” through each step. This is a clever and original way of presenting recipes.

By: Florentina

Florentina — Wed, 16 Sep 2009 05:40:38 +0000

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.

By: alycia

alycia — Tue, 15 Sep 2009 01:50:07 +0000

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!

By: Candy

Candy — Sun, 13 Sep 2009 20:20:51 +0000

Melissa – once it gets thoroughly chilled, about 1-2 hours.

By: melissa

melissa — Sun, 13 Sep 2009 19:55:08 +0000

how long does it take to set?

By: Candy

Candy — Sun, 13 Sep 2009 14:49:11 +0000

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!

By: nora@ffr

nora@ffr — Sun, 13 Sep 2009 08:11:09 +0000

oooooooooohhhhhhhhhhh!!! iii looooveeeee chocolate mousse! :)

By: Happyface13

Happyface13 — Sun, 13 Sep 2009 05:16:51 +0000

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

By: Candy

Candy — Sat, 12 Sep 2009 02:18:50 +0000

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/

By: Zahra

Zahra — Sat, 12 Sep 2009 01:14:43 +0000

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?:/

By: Hummingbird Appetite

Hummingbird Appetite — Fri, 11 Sep 2009 02:56:07 +0000

Yummy!

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Fri, 11 Sep 2009 02:55:26 +0000

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.

By: Memoria

Memoria — Fri, 11 Sep 2009 01:08:54 +0000

This is great!!! I will have to make this promptly. Also, if I had a wife, I would ask HER to wash the dishes.