Super Simple Blender Chocolate Mousse Recipes

Steps:

• Place chocolate chips in a blender. In a small pot, bring cream to a boil over medium-high heat. Pour over chocolate chips and let sit, undisturbed, for 30 seconds. Blend on medium speed until smooth and well-combined, about 1 minute.
• Add butter and continue to blend until slightly cooled, about 2 minutes. Add eggs, vanilla, and a large pinch of salt. Blend on medium-high speed until mixture is frothy and light, about 2 minutes. Transfer to six 8-ounce ramekins and chill until firm, about 3 hours. Serve chilled, topped with whipped cream and raspberries.

Steps:

• In blender, combine sugar, chocolate chips and eggs.
• Add hot milk and flavoring, and blend at medium speed until mixture is very smooth.
• Pour into small individual serving bowls (about four ounces each) and refrigerate until firm.
• Garnish with whipping cream, if desired.

Steps:

• Place chocolate chips, egg and vanilla into blender and blend for 30 seconds.
• Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture.
• Blend until well mixed and chocolate chips are melted.
• Pour into parfait or wine glasses and refrigerate until set.
• Can serve with a garnish of sweetened whipped cream.

Steps:

• Place gelatin and 1/2 cup cold milk in blender while heating milk.
• Add 3/4 cup warm milk& blend on high.
• Add next 5 ingredients and blend again.
• Add cream& blend again.
• Add ice cubes, blend one last time.
• Pour into mold& chill.

Steps:

• In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.

Steps:

• 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 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
• 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.
• 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.

Steps:

• Combine coffee and chocolate chips in container of blender.
• Process until smooth.
• Add egg yolks and Creme de Cacao.
• Process one minute.
• Beat egg whites until stiff peaks form; fold in chocolate mixture.
• Spoon into stemmed glasses, and chill until firm.
• Top with whipped cream and almonds.
• Recipe can easily be doubled.

Steps:

• Break up chocolate in a microwave-safe bowl. Pour water over chocolate and microwave at 50% power for 2 minutes. Remove and stir until smooth. Let cool to room temperature.
• Place heavy cream into a mixing bowl and mix with an electric stand mixer's whisk attachment until stiff peaks form. Fold chocolate mixture into cream using a rubber spatula until mixture is uniform. Place immediately into a serving dish.
• Chill for at least 1 hour before serving. Mousse can be spooned or sliced.

Steps:

• Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
• Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.