I love chocolate. I love French things. I could eat chocolate mousse by the pint. And I was not in the mood to make mousse the proper old fashioned way. I winged it, and tried making mousse in the blender. The results were delicious. I still prefer my traditional recipe, but this one is great to whip up when you a need a dessert to impress, but have no time.
- 1 cup chocolate chips- dark chocolate is my favorite, but you can use whatever you have on hand
- 2 eggs- room temperature is best, but it will still work with cold eggs.
- 1 teaspoon vanilla extract
- 1 cup whipping cream- for the fluffiest most decadent mousse, use heavy cream. If you are looking to cut calories/fat, you can use regular whipping cream.
- Heat cream in a small saucepan, stirring frequently.
- While cream is heating, add chocolate chips and eggs to blender. Blend on high until eggs are well mixed and chocolate chips are finely chopped.
- Once cream begins to boil, remove from heat.
- Add the cream to the blender while it is running on a slow speed. The mixture will thicken as the cream is incorporated.
- Once the cream is added, increase the blender speed to high and run for one minute (make sure the lid is on securely). The heat of the cream will cook the eggs and the blending will whip plenty of air into your mousse to make it perfectly light and fluffy.
- Pour mixture into shallow dishes or ramekins. You can also use pretty glassware. This recipe makes four ½ cup servings. You may portion your mousse however you please, but may need to allow more time for larger servings to set.
- Refrigerate for 2 hours. If chilling overnight, cover with plastic wrap.
Technically, this recipe is a pot de crème, as a traditional mousse recipe uses whipped egg whites. I liken the difference to Coke and Pepsi- some people can taste the difference, but very few care. I won’t tell if you don’t :]
Enjoy your mousse, and impress all your friends with your cooking skills!
Inspired by the Pioneer Woman