Quick Blender Chocolate Mousse

Easy Blender Chocolate Mousse

The Spruce / Diana Rattray

Prep: 1 mins
Cook: 1 mins
Chill: 60 mins
Total: 62 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
317 Calories
26g Fat
21g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 317
% Daily Value*
Total Fat 26g 34%
Saturated Fat 16g 80%
Cholesterol 84mg 28%
Sodium 27mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 6%
Total Sugars 18g
Protein 4g
Vitamin C 0mg 1%
Calcium 51mg 4%
Iron 1mg 6%
Potassium 173mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple, delicious chocolate mousse is a snap to prepare! We added an extra cooking step to the recipe to ensure the eggs are brought to at least the minimum safe temperature or 160 F. We cooked the mixture to 170 F.

As mentioned in a review, the chilled mousse is somewhat dense, but it's easy, rich, and chocolatey. Take the mousse out of the refrigerator 10 minutes before serving for a softer dessert. Since it is so rich and the flavor so intense, we like to fold in 1/2 cup of whipped cream or whipped topping once it has chilled.

You could also chill the mousse in one bowl and spoon into serving dishes a few minutes before serving. Top the dessert with sweetened whipped cream and sprinkle with a little cocoa.


  • 1 cup semisweet chocolate chips

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup heavy cream

  • 1/2 to 1 cup whipped cream, for topping, to taste

  • Chocolate curls, or cocoa, for garnish

Steps to Make It

  1. Place chocolate chips, eggs, and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil.

  2. With the blender running, gradually pour the hot cream into the blender. Blend until chocolate is melted and the mixture is smooth. Pour the mixture back into the saucepan. Heat just until the mixture coats the back of a spoon, or to about 170 F to 175 F on a food thermometer.

  3. Pour the mixture into a bowl and place plastic wrap on the surface to keep it from forming a skin. Refrigerate until thoroughly chilled, or at least 2 to 3 hours.

  4. Spoon the chilled mousse into individual dessert dishes. Serve with whipped cream and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa.


  • To cut the intensity, fold about 1/2 to 1 cup of whipped topping or whipped cream into the chilled mousse until well blended. Serve with extra whipped topping.