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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
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.
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
* 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.
Avg. Customer Rating: 
Amazon Price: $10.49 (as of 11/30/2009) 
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.
Avg. Customer Rating: 
Amazon Price: $6.99 (as of 11/30/2009)
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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Amazon Price: (as of 11/30/2009)
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.
Avg. Customer Rating:
Amazon Price: $3.99 (as of 11/30/2009)
A Fancier Version from Master Cook
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).
Rosie's Bakery Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book
Avg. Customer Rating:
Amazon Price: (as of 11/30/2009)
Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth
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Amazon Price: $15.61 (as of 11/30/2009)
Double Dip of Chocolate Pudding
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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- dolores dolores Oct 20, 2009 @ 7:58 am
- i really appreciate it..also luv it
thanks..a lot....
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- badmsm badmsm Dec 1, 2008 @ 11:44 pm
- This is a dangerous, yet yummy lens! 5 Stars for you!
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- poutine poutine Nov 23, 2008 @ 4:01 pm
- I always thought that it was difficult to make chocolate mousse, now I see
that I was mistaken.
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- ePlanetSabah ePlanetSabah Nov 6, 2008 @ 6:31 am
- Never in my life would I imagine chocolate mousse is so simple to make!
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- lakeerieartists lakeerieartists Oct 16, 2008 @ 4:17 pm
- Never enough chocolate. Welcome to the Comfort Foods Group.
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by Jodi_k
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