This decadent blender chocolate mousse recipe is rich and chocolatey, silky smooth, and requires only 7 ingredients, giving you a quick and easy dessert to enjoy year round!
4largeEggs(room temperature and preferably pasteurized (see notes))
2teaspoonVanilla Extract
¼teaspoonSalt
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 ½ 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.
⅓ cup Granulated Sugar, ¼ 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, ¼ 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
Dessert Glasses. The dessert glasses I used with this recipe are the 10-ounce IKEA 365+ series 10-ounce Goblet. I used 6 of them and filled them up with about 5-6 ounces of chocolate mousse, plus whipped topping and chocolate curls.Alternative Dessert Glasses. If you use smaller size jars or dessert goblets, you will yield more servings.Small Batch. For a small batch version of this recipe, half all of the ingredients.Storage. Keep any leftover chocolate mousse covered with plastic wrap in the refrigerator for up to a week.Egg Safety. 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, you may 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.