Blender Chocolate Mousse Recipe

Ingredients 1 12 ounce package semisweet chocolate chips. Pour over chocolate chips and let sit undisturbed for 30 seconds. Heat cream until very hot and small bubbles appear at edge.

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This Low Carb Blender Chocolate Mousse Takes Only Moments To Make

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Pour into 8 demitasse cups or pots de creme.

Blender chocolate mousse recipe. Pulse for about 30 seconds until ingredients are mixed and chocolate chips are cut into smaller pieces. 1 2 cup white sugar. In a small saucepan over gentle heat melt the sugar with 1 4 cup water until dissolved. In blender container combine chocolate chips sugar and eggs.

In a small pot bring cream to a boil over medium high heat. Garnish with whipping cream if desired. Blend at medium speed until mixture is very smooth and chocolate chips have melted completely. Pour in scalding hot milk and kahlua.

Pour into small individual serving bowls about four ounces each and refrigerate until firm. Pour in hot milk and brandy. Place chocolate chips eggs and flavoring in blender and chop. Add eggs vanilla and a large pinch of salt.

Blend on medium speed until this mixture is smooth. Add chocolate and eggs to a blender. Steps to make it. With the blender running gradually pour the hot cream into the blender.

Directions in blender combine sugar chocolate chips and eggs. Add chocolate chips sugar and eggs. Directions place chocolate chips in a blender. Add hot milk and flavoring and blend at medium speed until mixture is very smooth.

Add butter and continue to blend until slightly cooled about 2 minutes. As soon as the syrup begins to boil turn off the heat. Blend until chocolate is melted and the mixture is smooth. If you re feeling flashy you could put the mousse straight from the blender into ramekins or glasses or some other cute little bowls and then spoon over a little extra whipped cream and grated.