This Easy Blender Chocolate Mousse is a rich, silky, and intensely chocolatey dessert that comes together with only seven ingredients. It’s quick to prepare and chills into a decadent treat perfect all year round.
This Blender Chocolate Mousse post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!
Chocolate mousse has long been one of my favorite desserts, and this blender method—adapted from New York Times Cooking—delivers classic flavor and texture with minimal fuss. Using my Ankarsrum Assistent Original mixer with the blender attachment makes the process especially simple. With just seven ingredients and about two hours of chill time, you’ll have an elegant, restaurant-style mousse ready to enjoy.
If you like no-bake chocolate desserts, you might also enjoy my No Bake Dark Chocolate Tart, Chocolate Cream Pie, Chocolate Brownie Ice Cream, or Chocolate Peanut Butter Fudge.
Table of Contents
- Ankarsrum Blender Attachment
- Ingredients
- How to Make the Recipe
- Variations
- Alternative Methods for Heating Eggs
- Equipment
- Recipe FAQs
- More Chocolate Desserts
- Decadent Blender Chocolate Mousse Recipe
Ankarsrum Blender Attachment
The Ankarsrum blender attachment pairs with the Assistent mixer and has become my go-to for this mousse and for everyday smoothies. It’s compact compared with some countertop blenders, robust for chopping and melting ingredients, and convenient to leave attached to my standing mixer instead of bringing out a separate appliance.
The blender holds up to 1.3 liters (about 45 ounces) and is made from durable, BPA-free Tritan copolyester. The attachment is available individually or in packaged sets with additional accessories. Ankarsrum is a Swedish company that has produced hand-built mixers since 1940; their machines come with a long warranty and rigorous testing, so they’re an investment that lasts.
Ingredients
This blender chocolate mousse uses seven straightforward ingredients. Quantities and the full recipe are in the recipe card below.
- Heavy whipping cream (36–40% milk fat) — whips to stable peaks and gives the mousse its light texture.
- Semi-sweet chocolate chips — use high-quality chocolate for the best flavor; chocolate bars may be chopped and used instead.
- Eggs — large and at room temperature. The recipe heats the eggs briefly during preparation to reduce bacterial risk; pasteurized eggs are an alternative if preferred.
- Granulated sugar and water — combined into a simple syrup to melt the chocolate and gently heat the eggs.
- Vanilla extract and a pinch of salt — to round out the flavor.
See the recipe card below for exact measurements and step-by-step instructions.
How to Make the Recipe
Here’s a concise overview of the method. For the complete printable recipe with servings and timing, consult the recipe card below.
1. Whip the cream. Using a whisk attachment, whip the heavy cream on medium-high speed until it reaches stiff peaks. Chill the whipped cream in the refrigerator.
2. Prepare chocolate and eggs. Place the semi-sweet chocolate chips and eggs in the blender attachment so they’re ready while you make the syrup.
3. Make simple syrup. Heat the sugar and water in a small saucepan, stirring occasionally until the sugar dissolves. Bring to a boil and continue until the syrup reaches about 250ºF (120ºC) on a candy thermometer, then remove from heat.
4. Temper the eggs and melt the chocolate. Carefully pour a slow, steady stream of the hot syrup over the eggs and chocolate while blending on medium speed. This melts the chocolate and gently heats the eggs; pour too quickly and you risk scrambling the eggs or seizing the chocolate.
5. Add flavor and cool. Blend in the vanilla and salt, and continue until the chocolate mixture is very smooth and cooled to room temperature. Scrape sides as needed.
6. Fold in the whipped cream and chill. Fold half the chocolate mixture into the whipped cream until smooth, then fold in the remainder, taking care not to deflate the mousse. Spoon into glasses or ramekins and refrigerate at least two hours to set—overnight works well. Store covered in the refrigerator for up to a week.
Variations
Try these simple twists to vary the flavor:
- Mint: Fold in chopped Andes mints or add 1/2–1 teaspoon peppermint extract to the chocolate mixture.
- Fruit: Fold in fresh raspberries, strawberries, or blueberries before chilling or use them as a fresh topping.
- Different chocolate: Swap semi-sweet for dark or bittersweet chocolate, keeping quality in mind for best results.
Alternative Methods for Heating Eggs
If you prefer not to use hot syrup to heat the eggs, consider these options:
- Pasteurize whole eggs at home using a gentle water bath method, then use immediately once cooled.
- Use store-bought liquid pasteurized whole eggs or pasteurized in-shell eggs where available.
Refer to official food-safety guidelines for more information about egg safety.
Equipment
Recommended tools for this recipe:
- Ankarsrum Original Assistent Mixer with whisk and beater bowl (or a stand mixer with equivalent capacity)
- Ankarsrum Blender Attachment (or a suitable blender jar that fits your mixer)
- Small stainless steel saucepan for the simple syrup
- Candy or deep-fry thermometer to check syrup temperature
- Six dessert glasses, small jars, or ramekins for serving
Recipe FAQs
Yes—both terms are often used interchangeably. Heavy whipping cream typically contains 36–40% milk fat; lighter “whipping cream” has around 30–36% fat. For a stable, airy mousse, choose heavy whipping cream at 36–40%.
The hot syrup melts the chocolate and gently heats the eggs to reduce bacterial risk while you blend. The syrup should be poured slowly into the blender on medium speed to avoid scrambling the eggs or causing the chocolate to seize. If you prefer, use pasteurized eggs or another pasteurization method.
The recipe used 10-ounce goblets filled to about 5–6 ounces each, but any small dessert glasses, jars, or ramekins work well; smaller vessels yield more servings.
More Chocolate Desserts
If you want additional chocolate treats, consider small-batch chocolate cupcakes, dark chocolate macarons, chocolate cake with Oreo buttercream, or dark chocolate crinkle cookies.
If you try this Blender Chocolate Mousse or another recipe on the site, please leave a star rating and a comment to let me know how it turned out. Thanks for visiting!
Decadent Blender Chocolate Mousse
Equipment
- Ankarsrum Original Assistent Mixer (or equivalent)
- Blender attachment or compatible blender jar
- 6 dessert glasses or ramekins
- Candy/deep-fry thermometer
Ingredients
- 1 1/2 cups Heavy Whipping Cream
- 1/3 cup Granulated Sugar
- 1/4 cup Water
- 12 oz Semi-Sweet Chocolate Chips (high quality preferred)
- 4 large Eggs, room temperature (preferably pasteurized)
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Whisk the heavy cream on medium-high speed until stiff peaks form. Chill the whipped cream.
- Attach the blender, place the chocolate chips and eggs in the blender, and set aside.
- Combine sugar and water in a small saucepan. Stir over medium-high heat until the sugar dissolves, then boil until the syrup reaches 250ºF (120ºC). Remove from heat.
- Slowly pour the hot syrup into the blender over the chocolate and eggs while blending on medium speed. This will melt the chocolate and gently heat the eggs. Scrape any remaining syrup into the blender.
- Add vanilla and salt. Blend until the mixture is smooth and has cooled to room temperature. Stop to scrape the sides if necessary.
- Fold half of the chocolate mixture into the chilled whipped cream until smooth, then fold in the rest until no streaks remain.
- Divide into glasses, jars, or ramekins and chill at least 2 hours or overnight to set.
- Top with whipped cream, shaved chocolate, or fresh fruit if desired. Keep leftovers covered in the refrigerator for up to one week.
Notes
Dessert Glasses: The original recipe used 10-ounce goblets filled to about 5–6 ounces each. Using smaller vessels increases the number of servings.
Small Batch: To make half the amount, halve all ingredients.
Storage: Store covered in the refrigerator for up to one week.
Egg Safety: If you prefer not to heat eggs with hot syrup, use pasteurized eggs or a home pasteurization method and use them immediately after cooling. Consult official food-safety guidelines for more details.
Nutrition
Nutritional information is an estimate and will vary depending on ingredients used.