Blender Chocolate Mousse Recipe - Allrecipes.com
Blender Chocolate Mousse Recipe
  • READY IN hrs

Blender Chocolate Mousse

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 1 hr 10 mins
  • COOK 5 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

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.

 
Most Helpful Critical Review
Oct 08, 2003

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??

 

65 Ratings

Oct 08, 2003

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!

 
Oct 08, 2003

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.

 
Feb 01, 2008

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!

 
Oct 29, 2005

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.

 
Oct 08, 2003

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.

 
Sep 03, 2011

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!

 

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Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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