The mixture should be smooth. Place chocolate chips, eggs, and flavoring in blender and chop. If you don't have a microwave, you can melt the chocolate in a small heatproof bowl set over a pan of simmering water, stirring frequently. Next, melt the chocolate: In a medium glass bowl, add the chocolate chips and butter. Rich chocolate mousse for two–it’s so much easier than you thought, right? Whisk together the egg yolk, sugar, and salt in a small heatproof bowl. Melt chocolate chips and butter in the microwave at 50% power. Serve with whipped cream and shaved chocolate garnish, if desired, or sprinkle the whipped cream with a little cocoa. Pour the custard through a fine sieve into the chocolate. Original Chocolate Mousse. Turn the microwave power down to 50%, and microwave for 20 seconds. You’ll love this easy method for making chocolate mousse. Since Valentine’s Day is on a weekday this year, what are you guys doing? Get daily tips and expert advice to help you take your cooking skills to the next level. Serve immediately, or chill it for up to 3 days but bring it to room temperature for an hour before serving (it will harden as it chills). When you're looking for a no-fail basic chocolate mousse, use this … Pour the mixture back into the saucepan. Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Do not boil. Divide the mousse between two serving dishes. Pour the mixture into a bowl and place plastic wrap on the surface to keep it from forming a skin. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. Heat cream until very hot and small bubbles appear at edge. Gently stir the cream in to lighten the mixture. Plus, anytime a recipe comes together in 5 minutes instead of 30, and uses less dishes, I always call it a win. Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Heat 3 tablespoons of the cream in a small (1-quart) heavy saucepan just until bubbles start to form around the edge of the pan. When mixed, add about a third of the remaining whipped cream to the chocolate base. Christina Lane is the author of 3 cookbooks all about cooking and baking for two. (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). 5 minute and 5 ingredient easy chocolate mousse for two. Add the hot cream in a slow stream, whisking until combined. Repeat with the remaining whipped cream. If you want to make a slightly fancier version of this mousse, I made this chocolate mousse for two … Heat cream until very hot and small bubbles appear at edge. Keep turning the bowl and folding the two elements into each other until they are well combined. I’m using heavy cream instead of egg whites here, and my technique of melting chocolate and butter in the microwave would make any French chef angry. The finished dessert is not very sweet; if you prefer a sweeter mousse, use a chocolate with a lower cacao percentage (60 to 65 percent) or add the optional liqueur. Meanwhile, melt chocolate. Please leave a comment on the blog or share a photo on Instagram. With the blender running, gradually pour the hot cream into the blender. Place chocolate chips, eggs, and flavoring in blender and chop. 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. The recipe that I use the most on this site is my 15-minute puff pastry recipe, but I have a feeling that this 5-minute chocolate mousse is about to take its place. The rest of the recipe needs to be completely quickly. Whip the cream in the pre-chilled bowl using an electric mixer on high with the pre-chilled beaters. Repeat with about half the remaining whipped cream. If the chocolate has started to firm up slightly, you're fine--just work fast. An award-winning food writer, cooking instructor, and author of five cookbooks. Of course, this recipe isn’t entirely authentic. Repeat until about 2/3 of the chocolate chips are melted. The mixture will be lighter and the mixing easier. This is our favorite. If you want to make a slightly fancier version of this mousse, I made this chocolate mousse for two last year with a tart cherry reduction and crushed peanut butter pretzels on top. To cut the intensity, fold about 1/2 to 1 cup of whipped topping or whipped cream into the chilled mousse until well blended. Turn the bowl 90 degrees and repeat. Heat 3 tablespoons of the cream in a small (1-quart) heavy saucepan just until bubbles start to form around the edge of the pan. Whisk together the egg yolk, sugar, and salt in a small heatproof bowl. The residual heat of the bowl will melt the rest. https://www.nytimes.com/2020/01/29/magazine/blender-chocolate-recipe.html 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. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Spoon the chilled mousse into individual dessert dishes. If you want to make a petite chocolate mousse cake complete with truffles on top, I’ve got you covered there, too. Top the dessert with sweetened whipped cream and sprinkle with a little cocoa. There are several methods for making chocolate mousse, most of which we've tried at least once. Repeat for 30-second intervals, stirring in between, until chocolate is melted—about 90 seconds. Let cool slightly. Stop and stir. This simple, delicious chocolate mousse is a snap to prepare! ), The Spruce Eats uses cookies to provide you with a great user experience. Stir in the egg yolk. I like to make this easy chocolate mousse for Sunday supper dessert, but it will also be on my Valentine’s Day dinner table. Resist the urge to turn the heat up or you'll risk scrambling the egg. 1/2 cup, plus 3 tablespoons heavy cream (divided), 2 ounces bittersweet (72 percent) chocolate (chopped), Optional: 2 teaspoons liqueur (such as Grand Marnier, Kahlua or Chambord).