Moms Blender Chocolate Mousse With Lemon Cream Recipes
EASIEST EVER CHOCOLATE MOUSSE WITH LEMON CREAM
Just over a minute in the blender and chill. How easy can you get? this is perfect for summer when you don't want to be cooking much or any time you want something simple and yummy.
Provided by Annacia
Categories Dessert
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chocolate in blender.
- Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar.
- Pour over chocolate.
- Cover tightly; blend 5 seconds.
- Add egg whites.
- Cover tightly; blend on high 1 minute.
- Pour into 4 small bowls.
- Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks.
- Spoon over mousse; serve.
Nutrition Facts : Calories 283.7, Fat 24.6, SaturatedFat 15.2, Cholesterol 27.1, Sodium 58, Carbohydrate 20.2, Fiber 5.5, Sugar 10, Protein 7.4
MOM'S BLENDER CHOCOLATE MOUSSE WITH LEMON CREAM
Categories Blender Chocolate Citrus Dairy Egg Dessert Freeze/Chill Quick & Easy Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.
BLENDER CHOCOLATE MOUSSE
This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it's one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn't need anything at all, though you can top it with extra whipped cream, if you like.
Provided by Tejal Rao
Categories easy, custards and puddings, dessert
Time 20m
Yield About 8 servings (7 cups)
Number Of Ingredients 8
Steps:
- In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.
- Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.
- Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.
EASY BLENDER CHOCOLATE MOUSSE
Make and share this Easy Blender Chocolate Mousse recipe from Food.com.
Provided by sarah_may
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place chocolate chips, egg and vanilla into blender and blend for 30 seconds.
- Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture.
- Blend until well mixed and chocolate chips are melted.
- Pour into parfait or wine glasses and refrigerate until set.
- Can serve with a garnish of sweetened whipped cream.
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- Place chocolate in blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
- Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve.
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