Chocolate Mousse Via Blender Recipes

BLENDER CHOCOLATE MOUSSE

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

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 II

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.

EASY BLENDER CHOCOLATE MOUSSE

Steps:

• Place chocolate chips, egg and vanilla into blender and blend for 30 seconds.
• Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture.
• Blend until well mixed and chocolate chips are melted.
• Pour into parfait or wine glasses and refrigerate until set.
• Can serve with a garnish of sweetened whipped cream.

CHOCOLATE MOUSSE II

Steps:

• Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
• In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.

BLENDER CHOCOLATE MOUSSE

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.