Best 7 Blender Chocolate Mousse Recipes
Indulge in a symphony of flavors with our exquisite chocolate mousse, a timeless dessert that captivates hearts with its velvety texture and rich, decadent taste. This versatile dish can be transformed into a variety of delightful variations, each offering a unique taste experience. From the classic dark chocolate mousse, with its intense and bittersweet notes, to the luscious milk chocolate mousse, bursting with creamy sweetness, there's a mousse for every palate. Explore the delightful world of chocolate mousse and discover the perfect recipe to satisfy your cravings.
**Classic Dark Chocolate Mousse:** This timeless recipe showcases the true essence of chocolate mousse, with a deep, dark flavor that tantalizes the taste buds. Made with high-quality dark chocolate, this mousse delivers an intense and satisfying experience.
**Milk Chocolate Mousse:** For those who prefer a sweeter and creamier mousse, the milk chocolate variation is a delightful choice. Crafted with luscious milk chocolate, this mousse offers a velvety texture and a burst of creamy goodness.
**White Chocolate Mousse:** Step into a world of pure indulgence with the white chocolate mousse. This ethereal creation, made with smooth white chocolate, offers a delicate and subtly sweet flavor that will transport you to a realm of pure delight.
**Raspberry Swirl Chocolate Mousse:** Elevate your mousse experience with a touch of fruity delight. The raspberry swirl chocolate mousse combines the classic dark chocolate mousse with a vibrant raspberry swirl, creating a beautiful and flavorful dessert that tantalizes the senses.
**Hazelnut Chocolate Mousse:** Discover the perfect balance of flavors with the hazelnut chocolate mousse. This decadent treat blends rich chocolate with roasted hazelnuts, resulting in a mousse that is both nutty and chocolatey, with a textural contrast that adds depth to every bite.
BLENDER CHOCOLATE MOUSSE
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
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
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
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 BLENDER CHOCOLATE MOUSSE
Make and share this Easy Blender Chocolate Mousse recipe from Food.com.
Provided by sarah_may
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
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.
BLENDER CHOCOLATE MOUSSE
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
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
This is very rich and chocolaty. 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 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In an electric blender container, combine chocolate chips, sugar and eggs. Blend. Add hot milk and brandy. Blend until smooth. Pour into 8 demitasse cups or other small serving cups and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.6 g, Cholesterol 71.8 mg, Fat 15.1 g, Fiber 2.5 g, Protein 5.1 g, SaturatedFat 8.4 g, Sodium 72.9 mg, Sugar 36.9 g
BLENDER CHOCOLATE MOUSSE
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
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.
CHOCOLATE MOUSSE VIA BLENDER
Love this! As this recipe is eons old, I had to rescan it because the page was in tatters. An absolute hit every time I make it. So easy and creamy. Found it is a magazine with the title "Two-minute chocolate mousse with Knox in your Osterizer". Hope you like!
Provided by Dorinda Willard
Categories Other Desserts
Time 5m
Number Of Ingredients 10
Steps:
- 1. Sprinkle gelatine over cold milk in blender container that will hold 5 cups. Allow to stand while assembling remaining ingredients.
- 2. Add boiling milk to bender, cover and process at low speed until gelatine dissolves
- 3. Add egg, sugar, salt, vanilla and chocolate chips. Cover and process at high speed until smooth.
- 4. Remove that center piece in top that allows you to add stuff. Pour in cream and ice cubes, one at a time & process at high speed until the ice is gone.
- 5. Pour at once into a 5 cup mold, bowl or individual parfait glasses. Chill 1 1/2 hrs for mold or bowl, 15 min. for individual servings.
- 6. When ready to serve, top with whipped cream (your choice), mini chips, jimmies or chocolate shavings. You can also stick a sugar wafer or Pironette rolled cookie in for a nice presentation
Tips:
- Use high-quality chocolate: The quality of your chocolate will directly impact the taste of your mousse. Use the best chocolate you can afford, with a cocoa content of at least 70%.
- Make sure your chocolate is cold: This will help it melt smoothly and evenly. You can chill your chocolate in the refrigerator for about 30 minutes before using it.
- Don't overbeat the egg whites: Overbeaten egg whites will make your mousse tough. Beat them until they are stiff peaks, but not dry.
- Fold the egg whites into the chocolate mixture gently: This will help to prevent the mousse from deflating.
- Chill the mousse before serving: This will help it to set and firm up.
Conclusion:
Blender chocolate mousse is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a perfect treat for parties, potlucks, or simply a sweet snack. With a few simple ingredients and a blender, you can create a light and fluffy mousse that is sure to impress your friends and family.
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