Blender Chocolate Mousse II

15 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    20 m
Janet Bumgarner
Recipe by  Janet Bumgarner

“Very rich and chocolaty mousse made in a blender. Garnish with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.”

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Adjust Servings

Original recipe yields 8 servings



  1. In blender container, combine chocolate chips, sugar and eggs. Pour in hot milk and brandy. Blend on medium speed until this mixture is smooth. Pour into 8 demitasse cups or pots de creme. Chill in refrigerator at least 1 hour.

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Reviews (15)

Rate This Recipe


Wow, this was the easiest mousse I've ever made. Beware, as it is rich so portion sparingly. Mmmm!



I too used Kahlua, will try brandy next time *but* it's already perfect. I used 1/4 cup sugar to make it less sweet, and also used 1/2 & 1/2 instead of milk. Don't know what some people are doing but mine set up perfectly!



Unfortunately when I made this mousse it would not set, and I found the brandy flavour to be too overpowering for my tastes.

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Amount Per Serving (8 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 40.5 g
  • 13%
  • Protein
  • 5.1 g
  • 10%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



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Chocolate Orange Flavored Mousse


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Blender Chocolate Mousse