Go Back
+ servings

Easy chocolate mousse in the blender

Prep Time 5 mins
Cook Time 5 mins
Servings 4


Whipped Cream

  • 1 cup whole milk
  • 4 tbsp unsalted butter
  • 2 large eggs
  • 6 oz good quality dark chocolate coarsely chopped
  • 1/2 cup heavy 35% or whipping cream
  • 3 tbsp granulated sugar
  • 1/2 tsp pure vanilla extract
  • pinch of salt
  • Whipped cream to serve (see note in post)


  • Heat milk and butter in a saucepan until small bubbles appear at the edge. Meanwhile, whisk the eggs in medium bowl. Very slowly stream about half of the hot milk mixture into the eggs, whisking constantly, then slowly stream the egg mixture back into the saucepan with the rest of the milk. (This prevents the eggs from curdling.) Cook, stirring constantly until the mixture reaches 165ºF, about 2 minutes.
  • Carefully transfer this custard base to the blender.  Add the chopped chocolate and blend on high speed for about 30 seconds.  Add the cream and blend for another 30 seconds. Then add the sugar, vanilla and salt and blend again for 30 seconds.
  • Pour the mousse into serving glasses and chill for about 2 hours, until set. Serve with whipped cream.