This Easy Blender Chocolate Mousse recipe is rich and chocolatey, silky smooth, and requires only seven ingredients, giving you a quick and easy dessert to enjoy year round!
This Blender Chocolate Mousse recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!
Chocolate mousse has been a favorite dessert since my childhood, and this one is a winner. Adapted from New York Times Cooking, this recipe is easy to make thanks to my Ankarsrum Assistent Original mixer and new blender attachment, requires only seven ingredients, and in a minimum of 2 hours—the time it needs to set—you will have the most decadent chocolate mousse ever! It’s basically a year-round favorite!
A few other delicious no-bake chocolate recipes you might enjoy are my No Bake Dark Chocolate Tart, Chocolate Cream Pie, Chocolate Brownie Ice Cream, and this easy Chocolate Peanut Butter Fudge.
Table of Contents
Ankarsrum Blender Attachment
Up until this point, I was using my Vitamix 7500 blender, which no doubt is a powerful kitchen appliance, but the Ankarsrum blender attachment has been a godsend in making not only this quick and easy chocolate mousse recipe but my morning smoothies too.
I love it because it’s a little smaller in size than my Vitamix and almost as robust with chopping and blending ingredients despite not having quite as much horsepower. With having my mixer out 24/7, it’s nice, too, just being able to put the mixer on its side, then add the blender attachment versus having to reach down into my bottom cabinet to take out yet another kitchen appliance to place on my countertop.
The Ankarsrum blender has a maximum mixing capacity of 1.3 litres (45 ounces) and is made of unbreakable Tritan copolyester plastic that is BPA-free. You can purchase the Ankarsrum blender attachment separately, in the go green package together with the citrus press and vegetable cutter (what I have), or in the deluxe package together with the citrus press and mincer complete package.
The Ankarsrum brand, based in Sweden, has been around since 1940. Their mixers are manufactured and hand-built there as well. With a 7-year warranty, each machine is tested individually before leaving the factory. Owning an Ankarsrum Assistent and its accessories is an investment, no doubt, but they are worth every single penny!
To see more recipes I’ve created with my Ankarsrum mixer, check out my Fluffernutter Cookies, Dulce de Leche Ice Cream with Chocolate-Covered Pretzels, and Honey Butter Dinner Rolls!
Ingredients
To make this easy blender chocolate mousse recipe, you’ll need the following seven ingredients, most of which you probably already have in your pantry! For the quantity of each ingredient, see the recipe card below.
- Heavy Whipping Cream. Also known as heavy cream. For the best results, use heavy whipping cream that is 36-40% in milk fat.
- Semi-Sweet Chocolate Chips. My favorite brands are Callebaut, Guittard, and Ghirardelli, which are higher quality chocolate and good for recipes where it calls for it to be melted. You can also use bars of semi-sweet chocolate, but again, high-quality chocolate is key here.
- Eggs. Large-size eggs are needed. And it doesn’t matter if they’re brown or white, but they must be at room temperature. The eggs will be heated to a safe temperature to kill off bacteria, but you may prefer to use pasteurized eggs. The only brand that I know of that sells in-shell pasteurized eggs is Davidson’s. You can also buy liquid pasteurized whole eggs. See the Alternative Methods for Heating Eggs section below for more information.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a brief outline of how to make this easy blender chocolate mousse. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Step 1. Whip the heavy whipping cream. Use your whisk attachment for this part at high speed. Stop when the heavy cream has just reached stiff peaks. With stiff peaks, it will be just about the consistency of whipped cream, and it should be able to stand up straight when you invert the whisk (Image 1).
Step 2. Add the eggs and chocolate chips to the Ankarsrum blender attachment. That’s the only part of this step, but it helps to have them ready to go as soon as you’re done with step 3 (Image 2)!
Step 3. Combine the sugar and water to make the simple syrup. While you bring this simple syrup to a boil, occasionally stir it over medium-high heat until all of the sugar has dissolved. Let the syrup boil for a few minutes or until it reaches a temperature of 250ºF, then remove from heat (Image 3).
Step 4. Carefully pour a slow and steady stream of the boiling hot simple syrup over the eggs and chocolate chips. This will melt the chocolate and heat the eggs (to kill off any bacteria) as you run the blender at medium speed. Pouring the boiling hot syrup over the eggs and chocolate too quickly could cause the chocolate to seize up and the eggs to scramble. Alternative methods for heating your eggs to be safe to eat can be found below (Image 4).
Step 5. Fold the chocolate mixture into the whipped cream. Start by folding in only half of the chocolate mixture with the chilled whipped cream until smooth. Then add in the rest, folding until there are no streaks of the whipped cream showing (Image 5).
Step 6. Pour the chocolate mousse into individual goblets. Place them in the refrigerator for a minimum of 2 hours to set. Overnight is fine too. Once set, cover with plastic wrap and keep in the fridge for up to a week (Image 6).
Variations
To change up this blender chocolate mousse recipe, I recommend trying the following variations!
- Mint Flavor. Use either chopped Andes Mints or drop 1/2 to 1 teaspoon of peppermint extract into the chocolate mixture. No need to omit the vanilla extract.
- Fruit. Fold in fresh raspberries, strawberries, or blueberries before chilling the chocolate mousse, or add them as a topping!
- Chocolate. Try a different flavor of chocolate using your favorite brand. I still recommend that the chocolate be high quality, like Ghirardelli, Guittard, etc.
Alternative Methods for Heating Eggs
I felt the method I used to heat the eggs to remove any bacteria in this blender chocolate mousse recipe was done in a safe way. If you prefer not to use the same method due to health reasons or otherwise, please consider the following options:
- Simply Recipes method of pasteurizing whole eggs out of the shell. It should be noted that with this method, the pasteurized eggs should be used immediately once they have cooled, as they cannot be made ahead of time.
- Alternatively, you may wish to buy liquid pasteurized whole eggs at your local grocery store. They are typically located next to the in-shell carton of eggs, liquid egg whites, etc. Please refer to the metric weighted measurement for the eggs in this recipe if using store-bought liquid pasteurized eggs.
For more information on egg safety, etc., please see the egg safety and food guidelines at USDA.gov or FDA.gov.
Equipment
Below is the equipment I recommend when making this super easy blender chocolate mousse recipe!
- Ankarsrum Original Assistent Mixer
- Ankarsrum Blender Attachment
- 1 Quart Stainless Steel Saucepan
- OXO Stainless Steel Food Scale
- Candy/Deep Fryer Stainless Steel Thermometer
- IKEA 365+ Goblets
For all of my top recommended baking tools, equipment, baking pans, ingredients, and more, visit and follow Beyond the Butter Favorite Finds over on Amazon!
Recipe FAQs
Yes. But some stores also carry what’s called whipping cream, which isn’t as high in milk fat. One general rule to remember is if the product has between 30-36 percent milk fat, it’s whipping cream. If it contains 36-40 percent milk fat, it is a heavy cream or heavy whipping cream, which is what you will need for this recipe.
This will heat the eggs (killing off bacteria) as well as melt the chocolate as you blend it together in the blender at medium speed. The simple syrup should be boiled to a temperature of 250ºF. There are alternative methods and options under the Alternative Methods for Heating Eggs section above if you cannot or do not wish to use the same method.
Mine are the IKEA 365+ Goblet that holds up to 10 ounces, but I only filled them up to about 5-6 ounces.
More Chocolate Desserts
Looking for more decadent chocolate dessert recipes? Check these out!
If you tried this Blender Chocolate Mousse Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Decadent Blender Chocolate Mousse
Equipment
- 6 IKEA 365+ Goblet
Ingredients
- 1 1/2 cups Heavy Whipping Cream
- 1/3 cup Granulated Sugar
- 1/4 cup Water
- 12 oz Semi-Sweet Chocolate Chips, high quality preferred
- 4 large Eggs, room temperature and preferably pasteurized (see notes)
- 2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- With your Ankarsrum mixer, beater bowl, and whisk attachment, whisk the heavy cream on medium-high speed until stiff peaks have begun formed. Place in the refrigerator to chill.1 1/2 cups Heavy Whipping Cream
- Lay your Ankarsrum mixer onto its side and attach the blender. Place the semi-sweet chocolate chips and eggs into the blender. Let them sit in the blender while you make the simple syrup.12 oz Semi-Sweet Chocolate Chips, 4 large Eggs
- In a small saucepan, occasionally stir the granulated sugar and water together over medium-high heat until the sugar has completely dissolved. Let the simple syrup boil for a few minutes or until it reaches a temperature of 250ºF (if using a candy thermometer), then remove from heat.1/3 cup Granulated Sugar, 1/4 cup Water
- Immediately, but slowly (and carefully!), pour the boiling hot simple syrup over the chocolate chips and eggs, then begin to blend on medium speed, which will melt the chocolate and cook the eggs (but should not scramble them). Be sure to scrape any remaining simple syrup from the pan into the blender.
- Add in the vanilla extract and salt, continuing to blend until the chocolate mixture is very smooth and has cooled down to room temperature. If needed, stop the blender to scrape down the sides.2 teaspoon Vanilla Extract, 1/4 teaspoon Salt
- Fold in half of the chocolate mixture with the chilled whipped cream until smooth, then add in the rest, folding until there are no streaks of the whipped cream showing.
- Pour evenly into dessert glasses, small ball jars, or ramekins, then chill and set in the refrigerator for a minimum of 2 hours or overnight.
- Top with a dollop of whipped cream, shaved chocolate, fresh fruit, or eat as-is. Keep any leftover chocolate mousse covered with plastic wrap in the refrigerator for up to a week.
Notes
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
Amazing recipe! Easy to follow and came out tasting delicious. Next time I might try a darker chocolate (only had milk chocolate), but this was really good!
So glad you enjoyed the recipe!