Technically, this recipe is based on my Aunt Buzz’s blender chocolate mousse, but I’ve lost that recipe and this is as close as I’ve been able to come to the yummy dessert treat of so very many years ago.
And, while this is very good, it is perhaps not quite as… frothy as was Aunt Buzz’s, and friends have likened it more to a pot de crème, which works for me.
Note: if chocolate is not your thing, check out this Butterscotch version.
INGREDIENTS
•1 bamboo skewer
•1/2 cup heavy cream (or whole milk)
•3 tbsp sugar
•Grated zest of 1/2 orange
•1/4 tsp instant espresso powder
•1 (11 oz) bag dark (60%) chocolate chips
•1 tbsp rum or brandy (optional)
•3 large egg whites
Add the milk, sugar, orange zest, espresso powder, and rum or brandy, if you are using it, to a large ‘wave-safe bowl or pitcher, give it a whisk to blend, then place the bamboo skewer so that it breaks the surface of the liquid and is leaning up against the side of the bowl or pitcher.
Note: the skewer bit is actually very important. The skewer breaking the surface will prevent the milk from super-heating and boiling over.
‘Wave on high for three to four minutes, just until the mixture begins to boil.
Pour this hot mixture over the chocolate chips in a blender jar and blend until the chocolate is melted and smooth.
Scrape down the sides of the blender jar then, with the blender running, add the egg whites through the opening in the lid.
Continue to blend until the mixture is smooth and well and truly combined.
At this point, you have two choices:
Aunt Buzz would pour her mousse into four to six individual coupe (champagne) glasses, then cover each tightly with plastic wrap and stash in the fridge overnight to chill before serving with whipped cream.
I do not have that kind of refrigerator space.
I pour my pot de crème in a large-ish glass bowl, then cover and stash in the fridge overnight before scooping into individual serving dishes with whipped cream.
Works a treat.
Important Note: if you are making this recipe for a crowd, do not simply double the recipe to make a larger batch. It will not work (don’t ask me how very certain I am about this). For a double, or triple, or whatever, batch, you will need to make each one separately. One nice thing, though, is that you don’t have to totally clean the blender or the ‘wave containers between batches. Oh, and you can pour the extra batches on top of any previous ones in your large glass storage bowl.
That one caveat taken care of, go ahead and enjoy your pot de crème.
And, don’t forget that Butterscotch version!
Have you ever tried using a immersion blender instead of using a blender? Immersion or stick blenders get liquids supremely frothy very easily. Maybe that is what your Aunt Buzz used? It’s a trick my health conscious grandma used when she made “whipped cream” with whole milk and a touch of sugar alternative. I now have her immersion blender & the small but tall cylinder it came with. For small batches of anything, the small but tall cylinder works great. For large batches, and I suspect your chocolate mousse, a 1 or 2 quart round cambro container will work fantastic! And bonus, this container is safe for most hot liquids, has a lid so you can make the mousse, keep it in the same container & place in the fridge. Cambro is a common brand of restaurant supply containers. What do you think?