Hey you! Want to get weird with me?
I first heard mention of blender mousse on an episode of Samin Nosrat and Hrishi Hirway’s pandemic inspired podcast, Home Cooking. While I had to look up which episode the reference is in (Episode 4: Guess What? Chicken Butt is Delicious with special guest appearance by Yoyo Ma), I remember I was scrubbing the shower while listening to it. Oh lockdown fun.
Anyhow, Samin Nosrat was answering a question about desserts that can be made without an oven and she cited a recipe by Natasha Picowitz and appears in the New York Times.
Mousse. In a blender. Oh the novelty. So of course, I had to try it.
It’s a little like my favorite ganache recipe where blades (in this case, blender blades) pulverize the chocolate that is then melted with a sugar syrup (that also cooked the eggs) and whirled until everything is smooth as silk. The recipe is both genius and weirdly fun (it’s very satisfying to chop chocolate in the blender for some reason). Once the chocolate mixture is spun back down to room temp, it’s folded into gently peaked heavy cream.
Yes, you know and I know what comes next.
A few minutes of gently folding, David, and into the fridge. So easy. So, so delicious. I made this for Valentine’s dinner and we both devoured it.
Blender (though I’m sure your food processor would also work) Chocolate Mousse
adapted from New York Times
- 1 1/2 C heavy cream
- 1/2 C granulated sugar
- 12 ounces bittersweet chocolate chips or roughly chopped
- 4 large eggs, room temp
- 1/4 C espresso, or strong coffee brewed and cooled
- 1/4 C light rum or liquer (I used Kahlua because I didn’t have Baileys)
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- In a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whip the cream into soft, glossy peaks (about 5 minutes). Set aside in the fridge.
- In a small saucepan over low heat, melt the sugar with 1/4 cup of water until dissolved. As soon as the mixture begins to boil, turn off the heat.
- Add chocolate and eggs to the blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup. This will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then steam in the espresso, rum/liqueur, vanilla and salt. Keep blending until the mixture has cooled to room temp, pausing to scrape down the sides of the blender 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, folding until there are no streaks.
- Pour into individual vessels and set in the fridge until firm, at least 1 hours or up to 24 hours. Serve chilled.