Blender Chocolate Mousse Recipe (2024)

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

1/2 c Milk 1 c heavy cream 2 t Butter1/2 t Instant Coffee2 Eggs5 oz semisweet chocolate chips2 t Cognac or vanilla1 t Powdered Sugar1 oz unsweetened chocolateHeat 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 hrBeat remaining 1/2 cup heavy cream powder sug

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.

If I want to avoid the alcohol, I don't think I can just leave it out. What can I use to replace the 1/4 cup of liquid in the recipe?

This is insanely good!! Followed the recipe as written and just knocks your socks off with the richness, texture, and flavor intensity. Used dark Jamaican rum. Directions were spot on. Used Artisan Kettle organic extra dark chocolate, 72% cacao. Already in tiny chunks.I honestly can't understand why people use NYT Cooking site to promote their own recipes. If that's what you want to do then go to Allrecipes or see if Sam Sifton will hire you.Thanks very much Ms Rao

Followed the recipe exactly. Turned out perfectly. As much as I appreciate the comments with alternate versions, I like to hear that it works as instructed too.

I make foolproof mousse much more easily: Mix 1/4 cup sugar with 2 Tbs water, microwave for 1 minute. Add a bag of dark chocolate chips (10 oz.) and 1/2 stick of butter. Microwave for two more minutes, take it out and stir until all the chocolate is melted.Separate three eggs. Add 1/2 tsp vanilla and the three egg yolks to the chocolate and stir; add a little Nescafe if wanted. Whip the 3 egg whites and fold in. Refrigerate, in ramekins if you like, until firm. Serves about 5.

Oh, YES! Made what I believe was this exact recipe, decades ago (from a newspaper clipping), and have been hoping to uncover the old clipping or an alternate source. Incredibly easy; incredibly good. Earned raves at dinner parties as a young wife when I didn't know much about cooking. Thank you, Tejal Rao!In case of desperation, can use stick blender/egg beater as alternative to blender; can replace coffee with water or extra rum; can replace rum with water + extra vanilla (for flavor).

All the recipe says is dark chocolate. What percentage is it? This is extremeny important because it can change the amount of sugar you add to the mouse depending on how sweet or bitter your final mousse will be.

This is basically the same recipe that came with my Cuisinart food processor in 1980. In that recipe, you process two eggs with 1 cup of chocolate chips for about 30 seconds, the with the food processor running, you pour in the boiling syrup made from the sugar and water. It melts the chocolate and heats the eggs enough to not be a problem. I know, I’ve been making and eating this for 40 years and I’m immuno-compromised.

Easiest of all, and delicious, this is from 30 years ago.3/4 cup milk6 oz semi-sweet chocolate chips1 egg1/8 tsp salt1 tsp vanilla2 tbsp sugarHeat milk until just short of boiling. Blend chocolate chips, beaten egg, salt, vanilla and sugar in blender until smooth. Add hot milk, beat 2 minutes at high speed. Break bubbles with wooden spoon and pour into pot de creme pots. Chill for several hours or overnight. Makes 6 small pots.

I saw this and made it immediately as I had all ingredients on hand. The end result looks nothing like the photo and really lacks that airy mousse texture. While the taste is fine, this really turned into more of a ganache with a bit of a greasy/rich mouthfeel.

Curious -- where does the fiber come from?

For the blenderless among us, will a food processor work and if so which blade?

Would Vitamix work?

Made this for Valentine's Day, followed the recipe exactly, and it turned out divine.If you love chocolate, and you still didn't try this recipe, what are you waiting for:)(used cheap brandy from Trader Joe)

How much water to make sugar syrup? Is it one to one? Recipe doesn’t say

Can I halve this recipe?

Can these mousse cups be frozen?

This was delicious and so easy! I used dark chocolate chips because that's all I had. I used rum, but next time I might try Chambord.

If I use 1/4 cup Kahlua (coffee flavored rum) in place of dark rum, should I leave out the 1/4 cup espresso? If so, what do I add to replace 1/4 cup liquid?

Made it as the recipe directed and turned out great! I agree it is not as silky as typical mousse and a bit more rich and thick. It also could use a bit less rum although my husband disagrees and thinks it’s perfect. I would recommend the whipped cream topping to help cut the richness and small servings :) enjoy!

I had been making Alton Brown's mousse for the longest time but it was always such a pain to make. I found this and I'm never looking back. So easy. I pulled everything together while the heavy cream whipped to medium peaks. The piping hot syrup was just enough to melt the chocolate and egg mixture to very smooth. My vitamix was more than up to this task. 10/10 will make again for Christmas family get together.

Note to self, use bittersweet chocolate. It seized horribly when I used 100%. Also, it's okay to put the eggs and chocolate in the blender together before starting the sugar syrup.

Just made 1/2 recipe and it turned out great. Used the cuisinart food processor as do not have a blender and chopped the chocolate in it first. Recommend chilling bowl and beaters before whipping cream, it really helps the whipping process. For the person who doesn’t drink coffee or liquor, I would think a mix of strained orange juice and water would work great. You would have a yummy chocolate orange mousse. All orange juice may be over powering.

I made this with my Vitamix and it it turned our really well. After grinding the chocolate and the eggs, I ended up putting in all of the other ingredients at once (sugar syrup, espresso, rum, and salt) and then used the "sauce" program. It heated things up, so I waited about 30 minutes to combine the chocolate mixture with the whipped cream. I served it with whipped cream and raspberries. Delicious!

Made this successfully despite my hand mixer failing to meet the challenge of whipping cream, so the immersion blender came to the rescue. Then I parroted Jack Sparrow’s lament “but why is the rum gone?” Kahlua in a pinch, but the bourbon would have been better. Used 6 lowball glasses and realized that this is very rich, so smaller portions next time plus a dollop of whipped cream to cut some of the sweetness. Also: replace the bottle of rum. Used Guitard semisweet and unsweetened baking bars.

A little too boozy. And I don’t usually say that. But it sure is easy!

Great taste but lacked mousse texture. I might have not whipped the cream correctly, too long or too short. My simple syrup might have been not hot enough anymore when I added it. Other commenters suggest using 2 or 2.5 cup cream instead of the 1.5, which I will try next time.

Excellent. But unless you have a dinner party or a large family, a half recipe is more than you need.