This recipe for Blender Chocolate Mousse will dispel any rumors that an beautiful French Chocolate Mousse is tough to organize!
This out-of-the-ordinary Straightforward Chocolate Mousse will delight chocolate lovers any day of the yr! If you happen to’ve been leery about making French Desserts, this mousse recipe will show they’re not all difficult.
Why You Should Make
My two sons, self-proclaimed chocoholics, cease by for a household dinner most Sunday nights. I wished to deal with the gang to an excellent straightforward chocolate mousse recipe.
- One blender, 4 substances (plus boiling water) and a few downtime within the fridge and you’ve got the last word chocolate dessert.
- Solely 5 minutes of prep time wanted.
- The blender actually does all of the work!
Are you intrigued? Learn on and I’ll information you thru the method.
Make
- Add your chopped chocolate right into a blender.
- Pour within the boiling water and mix for 30 seconds.
- Scrape down the edges shortly and mix for one more 15 seconds.
- Add the remaining substances and mix to combine, about 15 seconds.
- Scrape down the edges and mix till clean.
- Pour into serving glasses and chill for not less than 2 hours.
Ingredient Notes
- Kitchen Staples – Boiling water
- Semi-sweet Chocolate – finely chopped so it’ll soften extra simply. I exploit Ghirardelli bars.
- Heavy Cream – 35% butterfat.
- Vanilla Extract – Use actual vanilla extract, by no means artificially flavored. I exploit the Nielsen-Massey model.
- Egg – For the reason that egg is just not cooked on this recipe, should you plan to serve this dessert to anybody who could be very younger, very previous, or immune-suppressed, it’s finest to pasteurize your eggs. I like to recommend Merely Recipe‘s approach since I haven’t seen pasteurized eggs within the grocery store for various years.
Professional Ideas
Now, this speedy mousse recipe gained’t be precisely like Julia’s Mousse au Chocolat, however with solely 5 minutes of prep, it’s not too shabby. Not.at.all. It’s crucial that you just get the chocolate melted with the boiling water or your mousse gained’t be creamy. First, chop your chocolate as advantageous as you possibly can to facilitate the melting course of.
- A blender does an exquisite job mixing the mousse. It wanted a fast scrape to make sure that the corners didn’t lure any unmelted bits, however that’s a essential step with any blender.
- Plus, I’d advocate discovering or making pasteurized eggs since, like with most traditional mousse, the eggs is not going to be cooked. The very last thing you need is a foodborne sickness, particularly if serving younger youngsters, the aged, or anybody with a compromised immune system.
- With only a few substances, you’ll positively need high quality chocolate. I exploit semi-sweet, however should you good bittersweet, that can work, too. My go-to chocolate bar model is Ghirardelli however be happy to splurge on costlier European goodies in the event that they’re in your funds.
- Typical chocolate mousse recipes name for whipping egg whites, whipping heavy cream, after which gently folding them into the chocolate. Every of these steps may be tough for a novice prepare dinner. No want to fret about this blender model.
- Probably the most tough a part of this recipe is allotting 2 hours for this blender chocolate mousse to relax earlier than you dive in! Make sure that to plan accordingly.
- Garnish with a dollop of whipped cream and a few recent berries for the last word chocolate mousse expertise! A sprig of mint together with crimson berries will make for a festive vacation dessert.
Ceaselessly Requested Questions
There are quite a few variations of what goes right into a chocolate mousse recipe. A French traditional mousse historically has chocolate and eggs, however some recipes have butter, whipped cream, sugar, vanilla and/or a pinch of salt.
There are a couple of recipes with out eggs, however most are made with uncooked eggs. The eggs are separated and the whites are crushed till mild and ethereal. The whipped whites give the chocolate mousse its fluffy texture, and the uncooked yolks present the silky mouthfeel. As acknowledged above, use warning when serving a mousse with uncooked eggs to the very younger, previous, or immune-suppressed.
Chocolate mousse is most frequently served in glass dishes, even martini glasses, to showcase its deep chocolate shade. A dollop of whipped cream offers a distinction in shade, sweetness, and texture. Then a few ripe berries or chocolate shavings will be added to the combination. A sublime dessert deserves a chic presentation
Savory mousses began showing on menus within the Nineties. But it surely was the painter, Toulouse Lautrec, who considered making a dessert mousse that includes chocolate within the early 1900s.
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Components
- 7 ounces semi-sweet chocolate, finely chopped
- ¼ cup boiling water
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 egg (pasteurized most popular)
Directions
- Place chocolate into your blender. Pour within the boiling water and mix for 30 seconds. Scrape down the edges shortly and mix for one more 15 seconds.
- Add the remaining substances and mix to combine, about 15 seconds.
- Scrape down the edges and mix till clean.
- Pour into serving glasses and chill for not less than 2 hours.
Notes
Whole time doesn’t embrace the chilling time.
Recipe tailored from Gourmantine.
Vitamin Info:
Yield:
4
Serving Measurement:
1
Quantity Per Serving:
Energy: 359Whole Fats: 27gSaturated Fats: 16gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 80mgSodium: 32mgCarbohydrates: 33gFiber: 3gSugar: 28gProtein: 4g
