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Want a decadent and super easy chocolate mousse in half the time? We gotcha covered. This 5 ingredients blender chocolate mousse is the fastest, fanciest dessert you’ll ever make!
Easy Chocolate Mousse
If you like decadent and rich chocolate desserts that look and taste fancy, but are actually super quick and easy to make, you’ll love this blender chocolate mousse. It’s sumptuous and special enough to serve at a dinner party. But…it also only requires 5 ingredients and comes together in minutes. You will *LOVE* it. Promise.
What is chocolate mousse?
Now if you know us, you know we are allllll about those decadent chocolate desserts. Gimme chocolate blackout cake, brown butter chocolate chip cookies, chocolate oreo ice cream, and everything in between. So it comes as no surprise that we’re die hard mousse fans. Whenever I eat chocolate mousse I feel very sophisticated and french, which is a feeling I’m always chasing hehe.
Chocolate mousse is a classic, decadent dessert I’ve always thought of as very intimidating to make at home. It’s the perfect combination of light, but somehow also rich and decadent. I know. Weird. But that’s what makes it so good. Traditional chocolate mousse requires separating your egg yolks from the egg whites and tempering chocolate, which will give you that perfect combination of silky, rich and also light and airy. And as scrumptious as that is, it’s also a WHOLE LOTTA work.
Ain’t nobody got time for that. Which is why we tested this super easy blender chocolate mousse to perfection. It’s just as silky smooth, light, and rich as traditional mousse but soooo much easier. You’ll need 5 ingredients, 10 minutes, and a blender. That. Is. It.
Plus its gluten free, and if you make it with dark chocolate it’s pretty low in sugar too!
How to make blender chocolate mousse
No separating eggs or tempering chocolate here. This easy chocolate mousse gets its dreamy texture from a homemade whipped cream and chocolate mixture (made in a BLENDER–love).
Simply blend together the chopped chocolate, espresso powder, egg, and hot water in a high powered blender until melted and smooth.
In a separate bowl with a handheld mixer (or you can use a stand mixer or by hand with a whisk if you want an arm workout), beat the remaining 1/2 cup of heavy cream until stiff peaks form.
Fold the chocolate mixture and the whipped cream together until completely combined. Spoon into individual containers or serving dishes and refrigerate for an hour before serving! Be sure to let the mousse chill for at least 3 hours (but up to 5 days!) before digging in or it won’t be properly set!
Voila–easy chocolate mousse!
What do you need for 5 ingredient chocolate mousse?
These 5 simple ingredients will come together to form your homemade chocolate mousse!
Heavy Whipping Cream
What kind of chocolate should you use
8 ounces of dreamy chocolate will make or break your mousse, so we recommend using high quality chocolate bars like Ghiradelli, Guittard, or a comparable brand. This is not the situation to use chocolate chips or something cheap! As far as dark chocolate, semi sweet, or milk goes that’s totally up to you and your sweetness preference. There is no additional sugar in this homemade chocolate mousse so if you like things a little sweeter definitely use semisweet or even milk
Can you make this easy chocolate mousse recipe without a blender?
Absolutely. If don’t have a high power blended, you could also make this mousse with a food processor! If neither of those is in the cards for you, I’d recommend making a traditional chocolate mousse!
Place the finely chopped chocolate, espresso powder, and the egg in an high powder blender. In a sauce pan heat 1/4 cup of water until boiling. Pour the boiling water into the chocolate and blend on high speed until smooth.
Heat 2/3 cup of the heavy cream until very warm, but NOT boiling (you can do this in the same pan you boiled the water!). Stream the cream into the chocolate mixture as you blend. Add the vanilla extract and salt, and blend on high speed for 1 minute. The mixture should be creamy and smooth with no pieces of chocolate remaining.
In a separate bowl whisk the last 1/2 cup of cold heavy whipping cream until soft peaks form. Pour the chocolate mixture into the whipped cream and gently fold until completely combined and no pockets of unmixed whipped cream remains.
Spoon the mixture into 4 to 6 individual containers depending on how big you want your servings to be. Refrigerate for at least 3 hours to set before serving with fresh whipped cream, berries, and chocolate shavings!