blender chocolate mousse
Let me preface this by saying: this mousse does not make sense.
Making mousse usually requires a good bit of work (melting, beating, whipping, folding). Here, you just add a few ingredients to the blender and boom. Mousse.
The key with this recipe is time — not slaving-away-time, but let-it-sit-in-the-fridge-time. Unfortunately, you can’t start making this mousse right before everyone arrives for dinner and expect to serve it an hour later. But if you plan a bit ahead, you’ll have an easy, rich dessert with which everyone will be impressed!
Blender Chocolate Mousse
1 1/3 c. good-quality semi-sweet chocolate chips (such as Ghirardelli)
1 c. water
2 tbsp. + 1 tsp. sugar
2 tsp. espresso powder
1 tbsp. + 1 tsp. vanilla extract
4 egg whites
for the whipped cream
1 c. heavy whipping cream
1 tbsp. sugar
1 tsp. vanilla extract
Bring water to a boil then remove from heat. Add the espresso powder and sugar. Stir and let sit for 4-5 minutes.
Place the chocolate chips and vanilla extract in the blender, then pour the hot water in. Cover the blender and let the mixture sit for one minute (the chocolate will start to soften). Blend for 25-30 seconds. Add the egg whites and blend for another 60 seconds.
Pour the mousse into four serving containers (small bowls, ramekins, short mason jars). Cover with saran wrap and refrigerate until set. This will take about 4 hours, but can be done up to 24 hours in advance.
When ready to serve, beat whipping cream with sugar and vanilla. Serve mouse with a spoonful of whipped cream.