Blender Chocolate Mousse Recipes
EASY CHOCOLATE MOUSSE
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
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
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.
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.
SUPER SIMPLE BLENDER CHOCOLATE MOUSSE
My family and guests love this really easy dessert, if making for the kid-lets, you might want to omit the brandy! Cooks Notes: Cooking time includes refrigeration. NOTE: This is an inherited recipe from the Zaar account and now that I have made it myself, I need to warn you that a little bit goes a long way here... it's quick and easy to make but is very rich.. and very chocolate-ty. I put some in a small bowl and struggled to eat half of it, it was so rich. The mixture stayed firm in the fridge and the taste is so good that I had no problem finishing the rest the next day.. :)
Provided by kiwidutch
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In blender, combine sugar, chocolate chips and eggs.
- Add hot milk and flavoring, and blend at medium speed until mixture is very smooth.
- Pour into small individual serving bowls (about four ounces each) and refrigerate until firm.
- Garnish with whipping cream, if desired.
Nutrition Facts : Calories 309.4, Fat 15.7, SaturatedFat 8.8, Cholesterol 83.6, Sodium 45.9, Carbohydrate 40.9, Fiber 2.5, Sugar 35.8, Protein 5.2
EASY CHOCOLATE MOUSSE IN THE BLENDER
A super-easy recipe for rich chocolate mousse - without any raw eggs - made in the blender.
Provided by Jennifer Pallian BSc, RD
Categories Dessert
Time 10m
Number Of Ingredients 9
Steps:
- Heat milk and butter in a saucepan until small bubbles appear at the edge. Meanwhile, whisk the eggs in medium bowl. Very slowly stream about half of the hot milk mixture into the eggs, whisking constantly, then slowly stream the egg mixture back into the saucepan with the rest of the milk. (This prevents the eggs from curdling.) Cook, stirring constantly until the mixture reaches 165ºF, about 2 minutes.
- Carefully transfer this custard base to the blender. Add the chopped chocolate and blend on high speed for about 30 seconds. Add the cream and blend for another 30 seconds. Then add the sugar, vanilla and salt and blend again for 30 seconds.
- Pour the mousse into serving glasses and chill for about 2 hours, until set. Serve with whipped cream.
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
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
MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM
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
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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- Place the finely chopped chocolate, espresso powder, and the egg in an high powder blender. In a sauce pan heat 1/4 cup of water until boiling. Pour the boiling water into the chocolate and blend on high speed until smooth.
- Heat 2/3 cup of the heavy cream until very warm, but NOT boiling (you can do this in the same pan you boiled the water!). Stream the cream into the chocolate mixture as you blend. Add the vanilla extract and salt, and blend on high speed for 1 minute. The mixture should be creamy and smooth with no pieces of chocolate remaining.
- In a separate bowl whisk the last 1/2 cup of cold heavy whipping cream until soft peaks form. Pour the chocolate mixture into the whipped cream and gently fold until completely combined and no pockets of unmixed whipped cream remains.
- Spoon the mixture into 4 to 6 individual containers depending on how big you want your servings to be. Refrigerate for at least 1 hour to set before serving with fresh whipped cream, berries, and chocolate shavings!
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- Add chocolate chips, sugar and eggs. Pulse for about 30 seconds until ingredients are mixed and chocolate chips are cut into smaller pieces.
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KETO BLENDER CHOCOLATE MOUSSE | LEAN FIT KETO
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- Using a small pot on the stovetop, or an ovenproof dish in the microwave, combine cream, coconut milk and butter. As it starts to boil remove from the heat/microwave.
- Using a blender, combined chocolate, cocoa powder, sweetener, and espresso powder. Pulse a few times to combine.
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- Add chocolate chips, sugar, and eggs to a blender. Pulse until chocolate chips are finely chopped and ingredients are mixed.
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- Place the sugar, coffee, salt and cream into a medium saucepot and bring to a simmer — but do not boil.
- Add the chocolate, eggs, whiskey or rum, and vanilla to the blender and blend until very smooth, about 3 minutes.
- Slowly stream in the hot liquid and then blend until the mixture comes to room temperature and has doubled in volume.Immediately pour the mixture into the cups and top with whipped cream.
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