CHOCOLATE MOUSSE VIA BLENDER
Love this! As this recipe is eons old, I had to rescan it because the page was in tatters. An absolute hit every time I make it. So easy and creamy. Found it is a magazine with the title "Two-minute chocolate mousse with Knox in your Osterizer". Hope you like!
Provided by Dorinda Willard
Categories Other Desserts
Time 5m
Number Of Ingredients 10
Steps:
- 1. Sprinkle gelatine over cold milk in blender container that will hold 5 cups. Allow to stand while assembling remaining ingredients.
- 2. Add boiling milk to bender, cover and process at low speed until gelatine dissolves
- 3. Add egg, sugar, salt, vanilla and chocolate chips. Cover and process at high speed until smooth.
- 4. Remove that center piece in top that allows you to add stuff. Pour in cream and ice cubes, one at a time & process at high speed until the ice is gone.
- 5. Pour at once into a 5 cup mold, bowl or individual parfait glasses. Chill 1 1/2 hrs for mold or bowl, 15 min. for individual servings.
- 6. When ready to serve, top with whipped cream (your choice), mini chips, jimmies or chocolate shavings. You can also stick a sugar wafer or Pironette rolled cookie in for a nice presentation
BLENDER CHOCOLATE MOUSSE
Make and share this Blender Chocolate Mousse recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 7m
Yield 6 6oz. portions, 6-12 serving(s)
Number Of Ingredients 7
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.
NO-BAKE CHOCOLATE MOUSSE BARS
Ethereal and ready to melt in your mouth, chocolate mousse bars are easy to make and even easier to eat. With so few ingredients, it's important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Provided by Samantha Seneviratne
Categories cookies and bars, custards and puddings, dessert
Time 30m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
- In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours. To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 13 grams, Sodium 124 milligrams, Sugar 15 grams, TransFat 0 grams
BLENDER CHOCOLATE MOUSSE
This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it's one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn't need anything at all, though you can top it with extra whipped cream, if you like.
Provided by Tejal Rao
Categories easy, custards and puddings, dessert
Time 20m
Yield About 8 servings (7 cups)
Number Of Ingredients 8
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.
EASY CHOCOLATE MOUSSE
Easiest dessert ever! Break out the blender and bring on the spoons for this rich chocolate mousse that's a snap to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
- Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.
Nutrition Facts : Calories 556 g, Fat 28 g, Fiber 3 g, Protein 7 g, SaturatedFat 17 g
EASY BLENDER CHOCOLATE MOUSSE
Make and share this Easy Blender Chocolate Mousse recipe from Food.com.
Provided by sarah_may
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
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.
More about "chocolate mousse via blender recipes"
EASY CHOCOLATE MOUSSE - BLENDER CHOCOLATE MOUSSE …
From bromabakery.com
5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- 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 1 hour to set before serving with fresh whipped cream, berries, and chocolate shavings!
EASY BLENDER CHOCOLATE MOUSSE - A FAMILY FEAST®
From afamilyfeast.com
5/5 (3)Estimated Reading Time 4 minsServings 8-10Total Time 8 mins
- Add chocolate chips, sugar and eggs. Pulse for about 30 seconds until ingredients are mixed and chocolate chips are cut into smaller pieces.
- Pour in scalding hot milk and Kahlua. Blend at medium speed until mixture is very smooth and chocolate chips have melted completely.
EASY DECADENT BLENDER CHOCOLATE MOUSSE - CREATIONS BY …
From creationsbykara.com
Reviews 5Calories 481 per servingCategory Dessert
BLENDER CHOCOLATE MOUSSE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CHOCOLATE MOUSSE (QUICK & EASY) - CELEBRATING SWEETS
From celebratingsweets.com
EASY CHOCOLATE MOUSSE IN 5 MINUTES OR LESS | KITCHEN …
From kitchencents.com
MAKE CHOCOLATE MOUSSE IN A BLENDER: RECIPE AND TIPS
From
EASY CHOCOLATE MOUSSE IN THE BLENDER RECIPE
From foodess.com
PERFECT CHOCOLATE MOUSSE RECIPE - THE FLAVOR BENDER
From theflavorbender.com
QUICK BLENDER CHOCOLATE MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (30)Total Time 1 hr 2 minsCategory DessertCalories 317 per serving
AVOCADO CHOCOLATE MOUSSE IN ONE MINUTE | 5 INGREDIENTS - THE …
From thebigmansworld.com
18 IMMERSION BLENDER RECIPES YOU CAN MAKE IN A CINCH
From spoonuniversity.com
WHIPPING UP CHOCOLATE MOUSSE IS STRESSFUL. A BLENDER MAKES IT …
From nytimes.com
EASY CHOCOLATE MOUSSE RECIPE | HERSHEY'S
From hersheyland.com
COTTAGE CHEESE ICE CREAM {3-FLAVORS} - FEELGOODFOODIE
From feelgoodfoodie.net
CHOCOLATE AVOCADO MOUSSE (VEGAN) - THE NATURAL NURTURER
From thenaturalnurturer.com
EASY BLENDER CHOCOLATE MOUSSE RECIPE WITH COCONUT CREAM, …
From organicauthority.com
JULIA CHILD'S CHOCOLATE MOUSSE RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
BLENDER CHOCOLATE PEANUT BUTTER ICE CREAM. - HALF BAKED HARVEST
From halfbakedharvest.com
MANGO VANILLA MOUSSE WITHOUT GELATIN (EASY DESSERT IN BLENDER)
From recipe-garden.com
4-INGREDIENT CHOCOLATE MOUSSE WITHOUT CREAM
From somebodyfeedseb.com
You'll also love