Blender Chocolate Mousse

Recipe from Monica Stolbach

Adapted by Tejal Rao

Published Feb. 2, 2020

Blender Chocolate Mousse
Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Total Time
20 minutes, plus chilling
Rating
4(3,038)
Comments
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This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it’s one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like. —Tejal Rao

Featured in: Whipping Up Chocolate Mousse Is Stressful. A Blender Makes It Easy.

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Ingredients

Yield:About 8 servings (7 cups)
  • 1½cups heavy cream
  • ½cup granulated sugar
  • 12ounces dark chocolate, roughly chopped
  • 4large eggs, at room temperature
  • ¼cup strong (brewed) espresso (or very strongly brewed coffee)
  • ¼cup light or dark rum (or Marsala or brandy)
  • 1teaspoon vanilla extract
  • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

508 calories; 37 grams fat; 21 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 8 grams protein; 175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

  2. Step 2

    Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

  3. Step 3

    Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

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Ratings

4 out of 5
3,038 user ratings
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Comments

Kate MLC

Can a food processor be used in place of a blender?

Dan D.

I eliminated the blender and all of the ingredients except the rum, which I tripled. To be honest, it tasted nothing like chocolate mousse, but somehow it didn't really matter.

Monica

1/2 c Milk 1 c heavy cream 2 t Butter 1/2 t Instant Coffee 2 Eggs 5 oz semisweet chocolate chips 2 t Cognac or vanilla 1 t Powdered Sugar 1 oz unsweetened chocolate Heat 1/2 cup milk & 1/2 cup cream until it bubbles (Do not boil or scorch). Remove from heat. In blender mix butter, eggs, coffee, chocolate chips, liquor until creamy.On low speed, drizzle in the very hot milk. Blend until smooth, 1 minute.Divide liquid in 4 serving dishes chill 4 hr Beat remaining 1/2 cup heavy cream powder sug

John McG

Excellent. Made according to recipe with no changes. Ninja mixer required some creativity to "stream" the heated sugar syrup. This was an elegant dish that received rave reviews at a foodie-hosted Friendsgiving. Plan to make again and again.

delish!

Love this recipe- try it with licor 43, so good!

MLS LI

Absent egg yolks, isn't this a pot de creme?

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Credits

Adapted from Monica Stolbach

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