Blender Chocolate Mousse
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This chocolate mousse requires at least 50 minutes chilling time, but you can prepare it as much as a day ahead and refrigerate it. If you like, serve it with heavy cream whipped just before serving or with Make-Ahead Whipped Cream.
INGREDIENTS
4 eggs
1 package (6 ounces) semisweet chocolate bits
5 tablespoons boiling water or coffee
2 teaspoons vanilla extract or 2 tablespoons rumSeparate the eggs, placing the whites in a small mixing bowl and the yolks in a cup. Beat the egg whites until stiff but not dry. Set aside.
Place the chocolate bits into the jar of an electric blender. Whirl to break up the pieces. Add the boiling water, and whirl until smooth.
Add the egg yolks and vanilla. Whirl 1 minute, or until thoroughly blended. Pour the chocolate mixture slowly over the egg whites, and fold in gently until no white shows. Spoon into individual dessert dishes or a 1-quart serving dish. Refrigerate 50 minutes, or until firm and well chilled.
Makes 6 servings