Blender Chocolate Mousse

Why You’ll Love This Recipe

I love this mousse because it delivers an elegant, restaurant-worthy dessert with hardly any work. The blender takes care of the chocolate mixture, and the whole process is quick—just heat, blend, and fold. It’s adaptable too: I can use dark, semisweet, or even milk chocolate, and it’s delicious plain or dressed up with toppings like whipped cream, berries, or shaved chocolate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate (dark, semisweet, or milk), chopped

• Whole eggs

• Sugar

• Water

• Heavy cream

• Optional toppings: extra whipped cream, fresh berries, chocolate shavings

Directions

1. I melt or finely chop the chocolate and place it in a blender along with the whole eggs.

2. In a small saucepan, I combine the sugar and water, bringing it to a boil until the sugar is fully dissolved and the syrup is hot.

3. I carefully pour the hot syrup into the blender with the chocolate and eggs, blending until the mixture is completely smooth and slightly thickened.

4. In a separate bowl, I whip the heavy cream until soft peaks form.

5. I gently fold the chocolate mixture into the whipped cream until no streaks remain.

6. I divide the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.

7. I serve chilled, with optional toppings if desired.

Servings and timing

This recipe makes about 6 servings.
Prep time is around 10 minutes, blend/mixing time is 5 minutes, and chilling time is about 2 hours, for a total of 20 minutes active time plus chilling.

Variations

• I add a splash of espresso or coffee liqueur to the chocolate mixture for deeper flavor.

• A pinch of sea salt enhances the chocolate’s richness.

• For a lighter texture, I fold in extra whipped cream before chilling.

• I use white chocolate for a completely different, sweeter mousse.

• A dash of orange zest or a hint of peppermint extract makes it festive.

Storage/Reheating

I store the mousse covered in the refrigerator for up to 3 days. It’s best served cold and doesn’t require reheating. I avoid freezing it, as the texture can change.

FAQs

Can I make this without a blender?

Yes, I can melt the chocolate, whisk in the hot sugar syrup with the eggs by hand or with an electric mixer, then fold into whipped cream.

Is it safe to eat raw eggs in this recipe?

The hot sugar syrup partially cooks the eggs, but if I’m concerned, I use pasteurized eggs for extra safety.

What type of chocolate works best?

I prefer good-quality dark or semisweet chocolate for the richest flavor, but milk chocolate creates a sweeter mousse.

Can I make it dairy-free?

Yes, I use coconut cream in place of heavy cream and dairy-free chocolate.

How far in advance can I make it?

I make it up to 2 days ahead, keeping it chilled until ready to serve.

Conclusion

This blender chocolate mousse is a smooth, indulgent dessert that’s both easy to make and impressive to serve. The shortcut method gives me all the luscious texture of traditional mousse with less work, making it my go-to when I want a special sweet treat without spending hours in the kitchen.

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