This marvelous mousse is lightning-fast and the technique is brilliant. Pouring hot cream into the blender cuts down on dishes, time, and effort without compromising quality. Easy enough to be a last-minute dessert, decadent enough for any time.
1 cup chocolate chips
1 egg
1 teaspoon vanilla extract
1 cup heavy cream
whipped cream
Combine the chocolate chips, egg, and vanilla in a blender. Process on pulse mode until the chocolate is chopped.
In a small pan over medium heat, heat the heavy cream, stirring frequently, until small bubbles just begin to appear. Do not let it boil.
With the blender running, carefully pour the heated cream through the feed tube of the blender cap and process until the chocolate is melted and the mousse is smooth, about 60 seconds.
Divide the mousse between individual serving dishes. Cover with plastic wrap and place in the refrigerator for 2-3 hours or until completely chilled.
Serve, topped with whipped cream, if desired.
Adjust the sweetness by using darker or lighter chocolate.
Try different extracts or liqueurs for a variety of flavors.
Top the mousse with caramel sauce, chopped nuts, or fresh fruit.
You can add a pinch of salt to enhance the chocolate flavor.
Try serving the mousse in chocolate cups or cookie cups for an elegant presentation.
Semi-sweet chocolate chips are commonly used for this recipe, but you can use dark or milk chocolate if desired.
You can use other extracts like almond or mint to change the flavor of the mousse.
Processing the chocolate, egg, and vanilla in the blender helps chop the chocolate and mix the ingredients evenly before adding the hot cream. This speeds up the melting process.
Heavy cream is recommended for its high fat content, but you can use whipping cream as a substitute. Avoid using light creams as they may affect the texture.
Heat the cream just until small bubbles begin to form around the edges of the pan. Do not let it come to a boil, as it can affect the texture of the mousse.
You can make the mousse ahead of time and chill it in the refrigerator for up to 24 hours before serving.
Chilling the mousse helps it set and develop its flavors, but you can serve it immediately if you want a soft pudding consistency.
You can top the mousse with whipped cream, chocolate shavings, fresh berries, or a sprinkle of cocoa powder.
While it's best served fresh, you can freeze the mousse for up to 1-2 months. Thaw it in the refrigerator before serving.
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reviews & comments
September 9, 2010
Great, Rich tasting Chocolate Moussse with little time and little clean up. This recipe is a plus for those who need a quick chocolate fix.
December 24, 2007
This easy chocolate mousse recipe is truly very easy and just delicious!