Here is a really easy blender version of the classic chocolate mousse that you can make from ingredients you probably already have on hand. And it really only takes about three minutes to mix up. Then of course, you have to chill it for a while, typically 1 ½ to 2 hours. But if you mix it up before dinner, you can have a nice late dessert a little while after dinner.
And the ingredients are simple. We got our Ghirardelli semisweet chocolate chips at Stop and Shop, along with some aerosol (real) whipped cream to decorate the mousse.
This recipe is from the Gilbert and Sullivan Lovers Cookbook, available from Troupers Light Opera Company.
- ¾ cup scalded milk
- 2 eggs
- 6 oz (1 cup) semisweet chocolate chips
- 3 Tb hot strong coffee
- 3 Tb orange liqueur, dark rum or 1 Tb vanilla extract.
- 1 can pressurized real whipped cream, to decorate
- Heat the milk until bubbles form. You want it a bit above room temperature to aid in the melting of the chocolate.
- Put all of the ingredients (except the whipped cream) in a blender and blend for two minutes.
- Pour into individual cups or glasses and chill. Or, place the mixture in a shallow bowl or container to chill. In glasses, it will take about an hour. In a larger container, it may take 1 ½ to 2 hours. In the latter case, spoon into serving bowls when ready to serve.
- Decorate the individual servings with whipped cream, and strips of orange peel if you have any handy.
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