The Easiest Blender Chocolate Mousse You’ll Ever Make

blender chocolate mousse recipe


To us, the words “chocolate mousse” feel the same way that “You don’t have to go to school today” feel to a kid. They bring on a burst of pure excitement mixed with the sinful feeling of knowing that it’s wrong but so, so right. It’s one of the ultimate indulgent treats out there, with its lusciously smooth, creamy texture, its deep, rich chocolate flavor and its perfect balance of bitter and sweet. For many, it seems like a feat to make or something time-consuming and easy to ruin, but this super simple, fail-proof blender chocolate mousse recipe will prove otherwise. Go ahead and start planning your next dinner party because you’re about to become a chocolate mousse wizard. (You’re welcome.)

Easy Blender Chocolate Mousse

blender chocolate mousse recipe



  • 1/2 cup of whole milk or heavy cream
  • 3 tablespoons of sugar
  • 1/4 teaspoon of instant espresso powder
  • 1/2 teaspoon of vanilla extract
  • 11/4 cups of bittersweet chocolate chips
  • 3 egg whites from large eggs


In a small pot on the stove, combine the milk, sugar, espresso powder, and vanilla extract. Turn the heat on medium and gently stir the ingredients until they’re well incorporated. Keep an eye on the mixture and stir it occasionally. Heat it until the milk is hot but not boiling and the sugar is mostly dissolved.

Put the chocolate chips in a blender. When the milk mixture is warm, pour it over the chocolate chips. Put the cover on the blender but remove the small plastic piece from the center to create a vent hole and lightly cover the hole with a towel. Turn the blender on for 5-10 seconds to combine the chocolate and milk mixture. Then add the egg whites to blender and blend for 2-3 minutes until the mixture becomes light and fluffy.

Either pour the mousse into a bigger bowl to serve from later or pour it into four separate serving bowls or glasses. Wrap them with plastic wrap, pressing the plastic wrap down to touch the top of the mousse to prevent a skin from forming. Refrigerate the mousse for at least 3 hours or until mousse is set. Serve it solo or with whipped cream and a dusting of cinnamon on top to spice it up!


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