Best 7 Blender Chocolate Mousse Recipes

BLENDER CHOCOLATE MOUSSE

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

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.

EASY BLENDER CHOCOLATE MOUSSE

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

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

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.

BLENDER CHOCOLATE MOUSSE

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

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