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
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.
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
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.
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- Heat half of the cream (250mls) in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Place the chopped chocolate into a heatproof bowl. When the cream is heated, pour it over the chocolate and add the vanilla. Leave to melt for a minute, then stir with a whisk until all of the chocolate is melted and the mixture is smooth and well combined.
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