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Blender Chocolate Mousse

⚠️👉Perfect Valentine’s Day dessert, right this way! ❤️ Blender Chocolate Mousse, recipe courtesy of @nytcooking. Easy, speedy and delicious. ‘Nuff said.

xoxo Donata


Makes about 8 servings (but freezes very well if you don’t need so much!)

1 ½ cups heavy cream

½ cup granulated sugar

12 ounces dark chocolate, roughly chopped (Though the recipe calls for roughly chopped chocolate, I blitzed it in a food processor to tiny chunks, almost like shaved chocolate. I’m glad I did, I’m not sure if the chocolate would have melted otherwise. As it was there were still little chocolate bits in the mousse, but I wasn't mad about that! )

4 large eggs, at room temperature

¼ cup strong (brewed) espresso (or very strongly brewed coffee)

¼ cup light or dark rum, Marsala or brandy (I omitted this and added an extra teaspoon of vanilla extract)

1 (or 2, see above) teaspoon vanilla extract

½ teaspoon kosher salt


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.

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