Easy Decadent Blender Chocolate Mousse

Dense, creamy, and ultra rich, this Blender Chocolate Mousse is for true chocolate lovers only! It is ridiculously easy to make, your blender does all the work.

Not only is this rich chocolate dessert simple and delicious, it is also easily adaptable. By just switching out one ingredient, you have an amazing low carb chocolate mousse!

WHY YOU’LL LOVE THIS QUICK CHOCOLATE MOUSSE RECIPE:

• It is ultra decadent and will satisfy any chocolate craving.
• You can prepare it ahead of time, so it is perfect for dinner parties.
• Even though it makes an elegant presentation, it only takes a few minutes to make.
• It is easily adaptable. You can make it keto friendly, make it lower in fat, and even adjust the amount of chocolate flavor. A dessert to please everyone!

Normally I just prepare the chocolate mousse, pop one out of the fridge, and enjoy a few minutes of chocolate bliss. But serving the chocolate mousse with whipped cream and raspberries makes for an even more epic dessert!

WATCH THE BLENDER MOUSSE VIDEO

HOW TO MAKE CHOCOLATE MOUSSE (EASY)

1. Finely chop your unsweetened chocolate. I’ve used both Baker’s and Ghirardelli with good results. 
2. Bring cream and butter to a boil in a small saucepan.
3. While the cream is heating, place chopped chocolate, cocoa powder, salt, and powdered sugar in a blender. Pulse till the mixture is powdered.
4. Pour the hot cream mixture into the blender and blend till mixture is smooth, scraping down the sides with a rubber spatula occasionally.
5. Add the room temperature eggs and vanilla. Blend again till smooth.
6. Pour mixture evenly into four serving dishes. I love serving mine in these mini mason jars. The lids make it so convenient to store them in the refrigerator.
7. Chill for an hour or two or until set. Serve as is, or garnish with whipped cream and chocolate shavings or berries.

PRO TIPS:

• Because the eggs are not cooked, I recommend using very fresh eggs.  Or even pasteurized eggs if you are really worried about raw egg consumption.
• The eggs MUST be at room temperature before you start making your mousse. If they are too cold, they can cause the melted chocolate to seize up.
• To get eggs to room temperature very quickly, place them in a bowl of warm water, and change the water out every minute or two until the eggs are warm.

Why is my chocolate mousse so dense?

This recipe is designed to be dense and ultra rich. Whipping the cream for mousse makes it a lighter texture. If you are looking for a fluffier version, try my other easy chocolate mousse recipe. 

Can I make this chocolate mousse keto friendly?

Yes, you can. All you have to do is replace the powdered sugar with powdered Swerve. It tastes just as good, and comes in at only 5 net carbs!

Since starting the keto diet, I am always on the lookout for chocolate desserts that don’t leave me feeling deprived. This dark chocolate mousse is one of those recipes!

In fact, in a blind taste test, most of my family members (including myself) preferred the low carb version. I know, I couldn’t believe it either. Trust me, it really is heavenly!

Can I make this chocolate mousse lower in fat?

Absolutely. Just replace the heavy cream with light cream (half & half), or even use regular milk. Honestly, I think even non dairy milk would work for this dark chocolate mousse.

MORE CHOCOLATE DESSERTS:

• Chocolate Layer Dessert
• Dulce de Leche Brownies
• Moist Chocolate Cupcake Recipe
• Homemade Chocolate Pudding Recipe
• Oreo Cookies Recipe
• Mud Pie Recipe
• Miracle Whip Chocolate Cake

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DARK CHOCOLATE MOUSSE IN THE BLENDER

If you are in need of a quick chocolate mousse recipe that can easily be adapted for carb lovers and those on a low carb diet, this is the perfect dessert for you!