Blender Chocolate Mousse

Back in the day, my Aunt Buzz made a mean chocolate mousse; but quickly and easily and in the blender.

Well, quick and easy, but, you do need to chill it overnight before serving.

Still and all, that just means dessert is well and truly dealt with the day before it is needed, so, one less dinner-day issue scratched off your list!

Unfortunately, Aunt Buzz’s recipe has been

lost to the ages; but this one is pretty quick, pretty easy, and very, very tasty, so, I am happy to call it mine.

I also have more options than auntie, so I choose to use 60% cocoa dark chocolate chips, add instant espresso powder, and the zest of half an orange, because orange and chocolate and coffee, amirite?

The rum though, that is still there.

•1/2 cup whole milk
•3 tbsp sugar
•Grated zest of 1/2 orange
•1/4 tsp instant espresso powder
•1 cup bittersweet chocolate chips
•1 tbsp rum or brandy (optional)
•3 large egg whites

Note: do not try to double this recipe. If you need more than one batch, finish the first, then begin again on the second, or heck, third – it is really tasty, so why not? No need to clean the milk pan or the blender in between batches, so that there is still super easy, barely an inconvenience.

Combine the milk, sugar, orange zest, and espresso powder in a small saucepan over moderate heat until the sugar is dissolved and the milk is hot, but not boiling – if it does boil a bit, just pull the pan off the heat and let it sit for a few minutes (do not ask me how I know this’ll work).

Pop your chips into the blender and pulse until well chopped.

Scrape down the sides of the blender and add the rum or brandy (if using), then, with the blender running, pour the warm milk mixture over, and blend for a few seconds.

Scrape the blender sides down again then, again with blender running, add the egg whites in and continue running (on high, if your blender has speeds) until smooth, well combined, and the mixture takes on a lighter color.

Aunt Buzz would pour her mousse into delicate little champagne glasses, covering each tightly with plastic wrap; but I have found it works just as well to pour the mousse into one large covered bowl.

Stash in the fridge for at least three hours (or always more better, overnight) to allow them to firm up before serving.

If you go the bigger bowl route, just scoop out servings a chocolate goodness – as I did here with Lemon Pudding Cake – and add a bit of whipped cream.

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