Chocolate blender mousse. I struggled on exactly what to call this deliciousness. It is probably most like mousse, except not quite as light and airy as that. The texture is however fantastic and wonderfully chocolatey and smooth. It is also richer than and not quite right being called pudding either. Maybe half way between pots de crème and classic chocolate mousse. But really who needs to quantify it when it is so delicious and so easy to make?!

This recipe is so good and makes four reasonably small portions. I love that it can stay covered in the fridge, if you are not interested in actually sharing though!

Some are not comfortable eating a raw egg however and so this recipe might be a pass. As long as the egg is fresh, I am personally ok with it.

Make sure the water has come to a full boil (even returning it to a full boil if need be) so it is as hot as can be to melt the chocolate fully. Similar to making a ganache. There are only a few ingredients so make sure they are all measured out before beginning the recipe, except for the boiled water, which I measure as I use it.

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Easy Blender Mousse

Course Dessert

Keyword chocolate mousse

Servings 4

Ingredients

• 1 Cup – 7 ounces – Semi-sweet Chocolate Chips
• 1/4 Cup Boiling Water
• 1/2 Cup Whipping Cream
• 1/2 Teaspoon Vanilla
• 1 Large Egg

Instructions

1. Put the chocolate chips into a blender and pour in the boiling water.
2. Immediately blend for a full 30 seconds. Scrape down the sides and blend again until the chocolate is fully melted.
3. Stop the blender.
4. Add in the whipping cream, vanilla and egg.
5. Blend again until well combined.
6. Pour into 4 small teacups or ramekins.
7. Cover with cling wrap and refrigerate for a minimum of 2 hours and up to 24 hours.

Chocolate Blender Mousse Ingredients

1 Cup – 7 ounces – Semi-sweet Chocolate Chips
1/4 Cup Boiling Water
1/2 Cup Whipping Cream
1/2 Teaspoon Vanilla
1 Large Egg
Put the chocolate chips into a blender and pour in the boiling water.
Immediately blend for a full 30 seconds. Scrape down the sides and blend again until the chocolate is fully melted.
Stop the blender.
Add in the whipping cream, vanilla and egg.
Blend again until well combined.
Pour into 4 small teacups or ramekins.
Cover with cling wrap and refrigerate for a minimum of 2 hours and up to 24 hours.

Try out these chocolate molten lava cakes too!