Easy Chocolate Mousse

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Easy Chocolate Mousse

I started making this mousse when I was 14 or so.  It's now (cough, ahem, mumble) years later, and I'm still doing it. The original recipe came from Seventeen magazine. It was so easy, I made it for my friends (even hosted a party) and served it to my parents. This is still remembered today as the infamous, "Jodi, you make dinner tonight episode", all my favorites — fettucine alfredo and chocolate mousse. :-)

I've now learned to make much more complicated desserts, but this mousse is still a big favorite.

A kid can make it. You don't have to separate eggs, or follow lots of complicated instructions. No muss, no fuss, no bother. If you can boil water, you can make delicious chocolate mousse.

The only tools you need to make this mousse are a blender, a measuring cup, a measuring spoon, and a spatula.

This lens has the original recipe, as well as several delicious variations, such as raspberry white chocolate mousse and chocolate mousse with Kahlua.

The History of Chocolate Mousse 

Mousse au chocolate (or chocolate mousse in English), means chocolate foam. The mousse is whipped with egg whites to add volume, and chilled to maintain it.

1880? Mousse is invented, exact time unknown.

1892: According to Food Timeline, the first American print reference to chocolate mousse was in a New York Times article.

The paper said that "There were 8,000 persons at the Food Exposition in Madison Square Garden yesterday,...Ms. Parloa lectured in the afternoon on 'Lobster a la Newberg', Welsh rarebit, and chocolate mousse."

Incidentally, those fancy food shows are still held in New York today, though they've changed location to the Javitz Center.

1894: Cassell's New Universal Cookery Book discusses mousse recipes and recommends setting the mousse in an ice cave until firm.

1907: The Great Escoffier includes mousse in his cookbook

1977: The first white chocolate mousse is created in New York by chef Michael Fitoussi

Easy Blender Chocolate Mousse 

Ta da! Here's the recipe.

7 ounces dark chocolate

1/4 C boiling water

1/2 C heavy cream

1/2 teaspoon vanilla

1 egg

Break up chocolate into blender. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides. Blend until smooth.

Pour into dessert dishes or glasses and refrigerate until set.

Makes 5 servings.

NOTE: Do not double the recipe; it won't set properly.

Chocolate Mousse Variations 

* I used Hershey's Special Dark Chocolate as a kid. Try the new Special Reserve, or a 60% cocoa bar for an extra chocolate boost.

* Freeze the mousse. It comes out like chocolate fudge ice cream.

* Add raspberries or strawberries on top. If you freeze those too, they get even sweeter.

* Garnish with shaved chocolate

* Serve layered in parfait glasses with whipped cream in-between

The only four tools you'll need to make chocolate mousse 

MIU 4-Piece Silicone Spatulas Set, Pastel Colors

These spatulas are stain-proof and come in fun colors so you can match them to your kitchen. They're also easy to clean, just pop them in the dishwasher.

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Pyrex Prepware 2-Cup Measuring Cup, Clear with Red Measurements

The original (and best) for the last 90 years. It's heat-resistant, and won't stain or absorb odors. Large, easy-to-read markings make measuring simple and accurate.

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Oster 6646 Osterizer 12-Speed Blender with Glass Jar and Food Processor, White

I've had my Osterizer for years without a hitch. It chops through everything! Great for mousse (of course), pesto, and large batches of smoothies.

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KitchenAid 5-Piece Measuring Spoon Set, Red

Large, easy-to-read markings, so you won't make a mistake. They stay level, so you can put the spoon down, without worrying that they'll tip over and spill.

They're dishwasher safe too, so just toss them in when you're done.

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A Fancier Version from Master Cook 

2 envelopes plain gelatin
1 C sugar
1/4 teaspoon salt
2 1/2 C milk
12 ounces semisweet chocolate chips, or a chocolate bar, chopped up
2 teaspoons vanilla extract
2 C heavy cream, whipped

In a 2 1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and chocolate. Cook, stirring, over medium heat until the gelatin dissolves and the chocolate is melted, then remove from the heat.

Beat mixture in mixer until ingredients are combined. Add vanilla and stir to incorporate. Immerse saucepan in a bowl of ice water. Stir occasionally until it thickens slightly. Fold in the cream. Turn mixture into either a 10 cup mold, or 12 individual molds. Chill in the refrigerator until it sets.

Mmmm.... mousse 

Photo:

jislander

More Chocolate Mousse Recipes 

Raspberry White Chocolate Mousse from Allrecipes
Light and airy with a yummy raspberry sauce. The chef recommends layering it like a parfait.
Bittersweet Chocolate Mousse from Epicurious
This mousse is thick, rich, and positively decadent!
Kahlua Chocolate Mousse from Cooks.com
Easy, chocolatey, oh, and did I mention it has Kahlua? :-)
Extra-Dark Chocolate Mousse from Simply Recipes
Super rich and dark, with espresso for an added kick.
Chocolate Mousse Cake from What's Cooking America
What's better than mousse? Mousse and cake!
Milk and Dark Chocolate Mousse Cake from Epicurious
Two kinds of chocolate make this mousse cake dense, rich, and sinful.

Chocolate Dessert Treats 

All things chocolate mousse, cake, and dessert. Plus, some that come to your door (no cooking needed).

Luscious Chocolate Desserts

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Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book

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Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

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Amazon Price: $15.61 (as of 11/30/2009) Buy Now

Chocolate Ribbon Mousse Cake

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Sequoia Mousse Cake

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Double Dip of Chocolate Pudding 

Published July 23, 1997 in The New York Times
Adapted from Sheila Lukins's USA Cookbook

1/2 C sugar
3 tablespoons unsweetened cocoa powder
2 1/2 tablespoons cornstarch
Pinch of salt
1 large egg plus 2 yolks
2 C milk
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Combine the first four ingredients in a bowl (sugar, cocoa powder, cornstarch and salt).

Whisk the egg and the two extra yolks together in a second bowl. Add the sugar mixture, and whisk until the mixture becomes smooth. Put the bowl aside.

Heat the milk in medium heavy saucepan over medium heat, until almost, but not quite, boiling. Remove the pan from the heat right away.

Add 1/2 cup of the hot milk to the egg mixture; whisk until smooth. Working slowly, pour the egg/milk mixture back into the saucepan containing the hot milk. Whisk, without stopping, until the mixture is smooth.

Place saucepan over medium heat, cook, whisking constantly. It should thicken in about 5 to 7 minutes.

Remove pan from the heat, add the chopped chocolate or chocolate chips, the butter, and the vanilla.

Scrape the pudding into a serving bowl, or four individual small bowls. Cool the mixture until it reaches room temperature. Cover with plastic wrap and refrigerate approximately one hour (until it is chilled).

Once chilled, serve with heavy cream, or whipped cream.

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by Jodi_k

My friends love this, and while my cat, Paris, hasn't tried it yet, I do have to fight him for the heavy cream! (more)

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