Recipe by JANET BUMGARNER
"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."
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1 (12 ounce) package
semisweet chocolate chips
hot milk (160 degrees F/71 degrees C)
Just a comment for the person who says the raw egg is a health hazard: chocolate mousse, among other desserts, has been made with raw eggs for a long time. And by the way, a raw egg that is cooked is no longer a raw egg.
After reading the reviews, I cut back on the sugar, it was still waaaay to sweet. Plus, it didn't even have the consistency of mousse, it was watery. A waist of ingredients. How can someone publish such a rotton recipe??
Its true! This is a rich very decadent dessert! I love it. My family loves it. And its definitely fine restaurant quality mousse. For extra richness, you could even replace the milk with heavy cream. Don't worry about the raw eggs, they cook in the milk since its heated to 165 degrees! If its too sweet, simply cut the extra sugar and just go with the sugar in the choc chips!
Although, I haven't tried this particular recipe I am familiar with a similar one. The one I use is 1 bag of chocolate, 1 egg, 1 teaspoon vanilla, and 1 cup boiling hot milk. EXCELLENT! By the way, the addition of hot milk to the egg, cooks it, thus making it safe.
I'm used to mousse being a little lighter than this, so I think I'll do what another reviewer said and whip the egg whites separately. I also halved the recipe and didn't have any semi-sweet chocolate chips on hand, so I subbed 1 c. cocoa mixed w/5 T. melted shortening. I also used Mexican vanilla in place of the brandy, and the taste was phenomenal. I can't wait to make this again!
This is the easiest mousse I've ever made and it tastes just like the restaurants, not some pudding knock off. I use amaretto instead of brandy for personal preference and it's always a huge hit. I love to serve with rasberries.
I made this again (after my first disaster with it - very gritty) and this time I literally brought the milk to a boil ...it worked much better and the chocolte melted as it was supposed to. It was a pretty good mousse.
So here is the deal with this specific recipe of mousse, you NEED to use heavy whipping cream in place of the milk for the mousse to set. I have not heard of using milk in a mousse recipe and so I did not even attempt to try. I also use a food processor instead of the blender because I found that you get that creamy texture quicker and easier. Instead of rum I have used Bailey's or Kahlua, so good! I mix the mousse pour it into martini glasses and place in the fridge. It is ready in about 4 hours. For those who have said this is too rich of a dessert and didn't like it, THAT is what chocolate mousse is! A very rich and decadent dessert. This particular one is not as light and fluffy as I like, therefore the 4 stars. However, it is really yummy and so easy. I have made it for 2 dinner party's and it was enjoyed by all! Hopefully this will help!
* Percent Daily Values are based on a 2,000 calorie diet.
Blender Chocolate Mousse
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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