RICH BLENDER CHOCOLATE MOUSSE

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Another time I made it below.  I used 7 oz of chocolate - that made the mousse too firm once refrigerated.  The adjustment to 6 oz was perfect!





RICH BLENDER CHOCOLATE MOUSSE

This is a very rich chocolate mousse that will surely satisfy even the deepest craving for chocolate.  It is thick, smooth and yet creamy in the mouth. Delicious!  A fancy dessert to serve after a special meal.  It doesn't take a lot to satiate.

I used a blender to make this chocolate mousse; however, you could also use a food processor.  This is such a quick and easy dessert recipe to make.  The hardest part is waiting for the mousse to set in the fridge.  Also, it tastes wonderful with whipped cream, or in a pinch, use creamy, light-tasting sour cream if the mousse is just for your own pleasure.  It looks wonderful with shaved chocolate on top of the cream.


This is a very satisfying dessert if you love a rich chocolatey treat.  You can, if you like whip the cream on its own and fold it into the blended chocolate, but that is one extra step, and, in my opinion, it is not necessary, as I like this easy, no-fuss all ingredients mixed in a blender version.  It is also easier from the point of view that there will be no white streaks to deal with.


It is important to let this dessert chill and firm up in the fridge.  The chocolate will solidify just enough to be a scoopable, soft and smooth chocolaty mousse.  Blender chocolate mousse is the easiest kind to make and since I don't bother with whipping the cream separately, it is even quicker.  Don's skip the egg as the egg helps the mousse to get the right consistency and thicken up almost immediately.  It changes the consistency right away.  


If you like you can change up the vanilla extract and use orange extract, for instance for a chocolate orange taste experience.  I don't know if you have ever tried chocolate and orange together.  It is a delightful flavor.  This is not a very dark chocolate dessert, due to the cream used in this recipe.  You could probably also use whipping cream in this recipe.  I had heavy cream on hand.  


Instead of pouring the chocolate into small glasses, you could use small, pretty ramekins instead.  I like the glasses; however, as you can see the chocolate through the glass.  I have even served this with my favorite fruity strawberry jam on top - strawberries and chocolate go so well together as well.  Chilled whipped cream on top is a definite plus and very pretty with this dessert.  Add chocolate shavings or grated chocolate.  It can be unsweetened chocolate as the dessert itself is typically sweet enough.  


This is a dessert for serious chocolate lovers.  A chocolate mousse is definitely different from a chocolate pudding which is much softer and usually contains a lot of cornstarch.  One can find chocolate puddings that are low-carb using egg yolks to thicken the pudding.  Lisa of Low-Carb Yum has some lovely pudding recipes on her blog.  You may want to check that out.  I need to try some of her puddings one of these days, as I do like a good pudding as well.  However, as I was saying chocolate mousse is very different to chocolate pudding.  


Raw eggs are something I have used in desserts from time to time, but it is better to use pasteurized eggs or coddle the egg as I suggested.


*Amount of heavy cream.  I am sorry, somehow I typed 1/2 cup - it should be 2/3 cup heavy cream if using the combination of chocolate chips and unsweetened chocolate.  It would still have been fine but the mousse would be a bit firmer for sure.  If you are simply using chocolate chips, then use 1/2 cup heavy cream or whipping cream.










Ingredients:
6 oz sugar-free chocolate chips, OR this one (210 mL) 
  (I used 4 oz chocolate chips and 2 oz unsweetened chocolate)
1/cup boiling water (60 mL)
2/3 cup heavy cream (150 mL)
  (Please see *note above the ingredients listing)
1 egg yolk from a pasteurized egg*
1/tsp vanilla extract (2 mL)


Instructions:

In blender, blend chocolate chips and unsweetened chocolate (if using) and boiling water 30 seconds. 

Scrape sides and blend another 15 seconds until the chocolate is melted. 

Add heavy cream, egg yolk and vanilla extract; blend until smooth. Add liquid sweetener, to taste and blend again.  Fill 4 shallow pretty serving glasses and top with whipped cream and chocolate shavings, if desired.

Helpful Hint:  If you don't have a pasteurized egg and you are worried about using raw egg, place the egg in boiling water for exactly 1 minute and remove.

Yield:  4 servings
1 serving
330.7 calories
4.6 g protein
26.8 g fat
3.0 g fiber
3.6 g net carbs 


ANOTHER RECIPE TO TRY





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