This Easy Blender Chocolate Mousse recipe is decadently delicious and takes just minutes to make! It’s super rich and chocolatey.
We are so excited to start off this new year with a recipe for Easy Blender Chocolate Mousse.
This amazing chocolate mousse recipe is one that my old college roommate shared with me years ago – and my entire extended family has loved it ever since.
This chocolate mousse is made entirely in the blender. You’ll start by adding a bag of semi-sweet chocolate chips, sugar and eggs into the blender. (Be sure to see our note in the recipe about using raw, pasteurized or coddled eggs.)
Then a few quick pulses to combine the ingredients.
We poured in hot scalded milk and a little (optional) Kahlua…
…then a final blend until the mixture was thick and airy.
This Easy Blender Chocolate Mousse is super rich and decadent, so we recommend pouring it in small individual dessert glasses. A little bit of this chocolaty dessert is more than enough to satisfy any chocolate craving.
Look at how think and rich it is… (I’m drooling!)
Easy Blender Chocolate Mousse
This Easy Blender Chocolate Mousse recipe is decadently delicious and takes just minutes to make! It’s super rich and chocolatey.
- Prep Time: 5 mins
- Cook Time: 3 mins
- Total Time: 8 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 12–ounce package semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 3 large eggs (coddled if desired – see note below*)
- 1 cup milk, scalded
- 3 tablespoons Kahlua (optional)
- Whipping cream, for garnish
Instructions
- Add chocolate chips, sugar and eggs. Pulse for about 30 seconds until ingredients are mixed and chocolate chips are cut into smaller pieces.
- Pour in scalding hot milk and Kahlua. Blend at medium speed until mixture is very smooth and chocolate chips have melted completely.
- Pour into small serving glasses (we filled 10 small dessert glasses) and chill until firm.
- Garnish with whipped cream before serving.
Notes
*The original recipe from my college roommate called for raw eggs which will give this mousse a lighter texture. However, for food safety purposes, we coddled the eggs first for this recipe which results in a more dense chocolate mousse. Alternately, you can purchase pasteurized eggs at the supermarket.
