This Easy Blender Chocolate Mousse is rich, silky, and intensely chocolatey, yet surprisingly simple. It uses just seven ingredients and comes together quickly in the blender, then chills into an elegant, make-ahead dessert perfect any time of year.
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Chocolate mousse has been a favorite since childhood, and this version—adapted from New York Times Cooking—delivers a classic, velvety texture with minimum fuss. The recipe is streamlined by using a blender attachment on the Ankarsrum Assistent Original mixer, though any sturdy blender will work. After whipping the cream and preparing the chocolate-egg base, the mousse simply needs at least two hours in the refrigerator to set into a decadent treat.
Other no-bake chocolate recipes you might enjoy include No Bake Dark Chocolate Tart, Chocolate Cream Pie, Chocolate Brownie Ice Cream, and Chocolate Peanut Butter Fudge.
Table of Contents
- Ankarsrum Blender Attachment
- Ingredients
- How to Make the Recipe
- Variations
- Alternative Methods for Heating Eggs
- Equipment
- Recipe FAQs
- More Chocolate Desserts
- Recipe Card
Ankarsrum Blender Attachment
The Ankarsrum blender attachment pairs with the Assistent Original mixer to make blending tasks easier and faster. It’s compact compared with a full-size high-powered blender and fits directly onto the mixer, which is convenient when your mixer is already on the counter. The attachment has a 1.3 liter (45 ounce) capacity and is made from durable, BPA-free Tritan plastic.
Ankarsrum mixers are hand-built in Sweden and come with a long warranty. While the mixer and accessories are an investment, they offer reliable performance across many kitchen tasks—from smoothies to desserts like this mousse.
Ingredients
The recipe uses seven simple ingredients you likely already have. Quantities are provided in the recipe card below.
- Heavy whipping cream (36–40% milk fat) — whip to stiff peaks.
- Semi-sweet chocolate chips — use high-quality chocolate such as Guittard, Callebaut, or Ghirardelli for best flavor.
- Eggs — large, room temperature. The recipe heats the eggs with hot simple syrup to reduce risk; you may also use pasteurized eggs if preferred.
- Granulated sugar and water — to make a simple syrup that heats the eggs and melts the chocolate.
- Vanilla extract and salt — to round out the flavor.
See the recipe card below for exact measurements and full instructions.
How to Make the Recipe
Here’s a concise overview of the method. Detailed, printable instructions and metric conversions are included in the recipe card below.
Step 1: Whip the cream. Whisk heavy cream to stiff peaks, then chill.
Step 2: Prep chocolate and eggs. Place the semi-sweet chocolate chips and room-temperature eggs into the blender attachment.
Step 3: Make simple syrup. Combine sugar and water in a small saucepan. Stir over medium-high heat until the sugar dissolves, then boil until the syrup reaches about 250°F (use a candy thermometer) and remove from heat.
Step 4: Temper the eggs and melt the chocolate. With the blender running at medium speed, slowly pour the hot simple syrup in a steady stream over the eggs and chocolate. This will melt the chocolate and bring the eggs to a safe temperature without scrambling them. Pour slowly to avoid seizing the chocolate.
Step 5: Add flavor and cool. Blend in vanilla and salt, then continue blending until the mixture is very smooth and has cooled to room temperature.
Step 6: Fold and chill. Gently fold half of the chocolate mixture into the chilled whipped cream until smooth, then fold in the remainder until no streaks remain. Divide into individual glasses or ramekins and refrigerate at least 2 hours, or overnight. Store covered in the refrigerator for up to one week.
Variations
- Mint: Fold in chopped Andes Mints or add 1/2–1 teaspoon peppermint extract to the chocolate mixture.
- Fruit: Fold fresh raspberries, strawberries, or blueberries into the mousse before chilling or use them as a topping.
- Different chocolate: Swap in another high-quality chocolate—dark, bittersweet, or even milk chocolate—to change the mousse’s character.
Alternative Methods for Heating Eggs
If you prefer not to heat eggs using hot simple syrup, consider pasteurizing in-shell eggs at home or using pasteurized liquid whole eggs from the grocery store. If you pasteurize eggs at home, use them immediately after cooling. Always follow safe egg-handling guidelines from trusted food-safety resources.
Equipment
- Ankarsrum Original Assistent Mixer (or a sturdy stand mixer and blender)
- Ankarsrum blender attachment (or a reliable blender)
- Small saucepan for the simple syrup
- Candy thermometer (optional but helpful)
- Serving glasses, jars, or ramekins
Recipe FAQs
Yes. Heavy cream or heavy whipping cream contains about 36–40% milk fat and whips to a stable peak. Products labeled simply “whipping cream” typically contain 30–36% milk fat and won’t be as stable for this recipe.
The hot syrup melts the chocolate while gently heating the eggs to reduce bacterial risk. Pour slowly while blending to prevent the eggs from scrambling and the chocolate from seizing. If you prefer, use pasteurized eggs or another pasteurization method described above.
Any small goblets, jars, or ramekins are fine. The original recipe used 10-ounce goblets filled about halfway to yield six servings; using smaller vessels increases the serving count.
More Chocolate Desserts
If you love chocolate, try other favorites like Small Batch Chocolate Cupcakes, Dark Chocolate Macarons, Chocolate Cake with Oreo Buttercream, or Dark Chocolate Crinkle Cookies.
If you try this Blender Chocolate Mousse or any recipe on the site, please leave a star rating and a comment to let me know how it turned out. Thanks for visiting!
Decadent Blender Chocolate Mousse
Equipment
- Ankarsrum Original Assistent Mixer (or equivalent)
- Ankarsrum Blender Attachment (or blender)
- 6 serving goblets or ramekins
- Candy thermometer
Ingredients
- 1 1/2 cups Heavy Whipping Cream
- 1/3 cup Granulated Sugar
- 1/4 cup Water
- 12 oz Semi-Sweet Chocolate Chips (high quality preferred)
- 4 large Eggs, room temperature and preferably pasteurized
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Using the whisk attachment, whip the heavy cream on medium-high until stiff peaks form. Chill in the refrigerator.
- Attach the blender to your mixer (or use a blender). Place chocolate chips and eggs into the blender bowl and set aside.
- In a small saucepan, combine sugar and water. Stir occasionally over medium-high heat until the sugar dissolves. Bring to a boil and continue until the syrup reaches 250°F, then remove from the heat.
- With the blender running at medium speed, slowly pour the hot simple syrup over the eggs and chocolate. Blend until the chocolate is melted and the eggs are cooked through without scrambling. Scrape any remaining syrup into the blender.
- Add vanilla and salt. Continue blending until the mixture is very smooth and has cooled to room temperature. Stop to scrape the sides as needed.
- Fold half of the chocolate mixture into the chilled whipped cream until smooth, then fold in the remainder until no streaks remain.
- Divide the mousse into glasses or ramekins and chill at least 2 hours or overnight. Top with whipped cream, shaved chocolate, or fresh fruit before serving. Keep leftovers covered in the refrigerator for up to one week.
Notes
Dessert Glasses: The recipe yields six small servings when using 10-ounce goblets filled about halfway. Using smaller containers increases the yield.
Small Batch: Halve all ingredients to make a smaller quantity.
Egg Safety: The method used here brings eggs to a safe temperature via hot simple syrup. If you prefer, use pasteurized eggs or pasteurize eggs at home and use immediately after cooling. Refer to official food-safety resources for guidance.
Nutrition
Calories: 581 kcal per serving (estimate). Nutritional values will vary based on specific ingredients used.