Blender Chocolate Mousse Recipes

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BLENDER CHOCOLATE MOUSSE



Blender Chocolate Mousse image

This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it's one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn't need anything at all, though you can top it with extra whipped cream, if you like.

Provided by Tejal Rao

Categories     easy, custards and puddings, dessert

Time 20m

Yield About 8 servings (7 cups)

Number Of Ingredients 8

1 1/2 cups heavy cream
1/2 cup granulated sugar
12 ounces dark chocolate, roughly chopped
4 large eggs, at room temperature
1/4 cup strong (brewed) espresso (or very strongly brewed coffee)
1/4 cup light or dark rum (or Marsala or brandy)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
  • Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
  • Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

BLENDER CHOCOLATE MOUSSE II



Blender Chocolate Mousse II image

Very rich and chocolaty mousse made in a blender. Garnish with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Janet Bumgarner

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 20m

Yield 8

Number Of Ingredients 5

2 cups semisweet chocolate chips
½ cup white sugar
3 eggs
1 cup hot milk
4 tablespoons brandy

Steps:

  • In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 40.5 g, Cholesterol 72.8 mg, Fat 15.5 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 8.6 g, Sodium 43.1 mg, Sugar 36.9 g

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 20m

Number Of Ingredients 8

1 1/4 cups semisweet-chocolate chips
3 tablespoons sugar
Fine salt
2/3 cup whole milk
3 large egg whites
1/4 teaspoon pure peppermint extract
1/2 cup heavy cream
1/2 cup crushed peppermint candies

Steps:

  • In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
  • Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.

Nutrition Facts : Calories 556 g, Fat 28 g, Fiber 3 g, Protein 7 g, SaturatedFat 17 g

BLENDER CHOCOLATE MOUSSE



Blender Chocolate Mousse image

Make and share this Blender Chocolate Mousse recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 7m

Yield 6 6oz. portions, 6-12 serving(s)

Number Of Ingredients 7

9 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream, plus additional, lightly whipped, for serving
6 tablespoons unsalted butter
3 large eggs
1 teaspoon vanilla extract
kosher salt
raspberries, for serving

Steps:

  • Place chocolate chips in a blender. In a small pot, bring cream to a boil over medium-high heat. Pour over chocolate chips and let sit, undisturbed, for 30 seconds. Blend on medium speed until smooth and well-combined, about 1 minute.
  • Add butter and continue to blend until slightly cooled, about 2 minutes. Add eggs, vanilla, and a large pinch of salt. Blend on medium-high speed until mixture is frothy and light, about 2 minutes. Transfer to six 8-ounce ramekins and chill until firm, about 3 hours. Serve chilled, topped with whipped cream and raspberries.

BLENDER CHOCOLATE MOUSSE



Blender Chocolate Mousse image

Make and share this Blender Chocolate Mousse recipe from Food.com.

Provided by MustangMom

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 cup hot coffee (strong)
1 (6 ounce) package semi-sweet chocolate chips
4 eggs, separated
2 tablespoons Creme de Cacao
whipped cream
toasted sliced almonds

Steps:

  • Combine coffee and chocolate chips in container of blender.
  • Process until smooth.
  • Add egg yolks and Creme de Cacao.
  • Process one minute.
  • Beat egg whites until stiff peaks form; fold in chocolate mixture.
  • Spoon into stemmed glasses, and chill until firm.
  • Top with whipped cream and almonds.
  • Recipe can easily be doubled.

MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM



Mom's Blender Chocolate Mousse with Lemon Cream image

Categories     Blender     Chocolate     Citrus     Dairy     Egg     Dessert     Freeze/Chill     Quick & Easy     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 cup bittersweet or semisweet chocolate chips
3/4 cup water
3 tablespoons sugar, divided
1/4 teaspoon instant espresso powder or instant coffee
3 large egg whites
1/3 cup chilled whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel

Steps:

  • Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
  • Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.

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Top Asked Questions

Who makes chocolate mousse in a blender?
Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver. This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s.
How do you make chocolate ice cream in a blender?
Place chocolate chips, eggs, and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With the blender running, gradually pour the hot cream into the blender. Blend until chocolate is melted and the mixture is smooth.
What temperature do you cook chocolate mousse at?
This simple, delicious chocolate mousse is a snap to prepare! We added an extra cooking step to the recipe to ensure the eggs are brought to at least the minimum safe temperature or 160 F. We cooked the mixture to 170 F. As mentioned in a review, the chilled mousse is somewhat dense, but it's easy, rich, and chocolatey.
How do you make cream cheese frosting with a blender?
A Blender Makes It Easy. In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat. Add chocolate and eggs to a blender.

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