Nothing says elegant entertaining (or it’s Thursday, let’s have mousse) like chocolate mousse. A traditional mousse is made by flavoring whipped cream and egg whites, but this simple version gives you the same silky, smooth texture with just a few ingredients in minutes using your blender! You read that right – you can whip this up your blender.
I had the great pleasure of sharing this recipe with cooks around the country when I made it with my friend, Howard, in the Mr. Food Test Kitchen. If you don’t already know, Mr. Food has been sharing quick and easy recipes with viewers around the country for more than 35 years. His 90-second syndicated daily cooking spots are broadcast on tv stations across the country. I was lucky enough to have appeared on the Mr. Food show three times preparing this decadent mousse, my favorite crab cakes, and my heart-healthy Sweet Potato Black Bean Chili. Being on set was so much fun and it was crazy interesting to see how the Mr. Food team pulls everything together, shooting multiple spots per day. Check out the video of Howard and I whipping up my Blender Mocha Mousse here.
Blender Mocha Mousse
This mousse is easy enough to whip up for a weeknight dessert, yet sophisticated enough to prepare for company. Make it ahead and chill the mousse in your serving dishes so it’s ready to serve. You can garnish it with fresh berries, additional whipped cream or your favorite chopped nuts.
Make sure the milk comes to a boil. You need the heat to completely melt the chocolate chips.
Let the chocolate mixture cool completely before folding in the whipped cream. It will melt the cream if used while hot.
Add a tablespoon (or two) of your favorite liqueur for a tasty, grown-up version.
- 3/4 cup milk
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup sugar
- 1 teaspoon instant coffee powder
- 1 1/2 cups heavy cream
- In a small saucepan over medium heat, bring milk just to a boil.
- In a blender, combine chocolate chips, sugar, and coffee powder. Pour hot milk into blender and blend until smooth; set aside to cool.
- In a large bowl, whip heavy cream until stiff peaks form. Gently fold cooled chocolate into whipped cream until well mixed. Spoon mousse into individual bowls or a medium serving bowl.
- Refrigerate 6 hours or overnight.