THE EASIEST CHOCOLATE MOUSSE EVER
The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked yolks, skip this for the kids and save it for the adults.
Provided by Victoria Granof
Categories Coffee Milk/Cream Blender Chocolate Egg Dessert Quick & Easy Chill Cookie Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Place the chocolate in a blender.
- 2. Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
- 3. Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
- 4. Add the eggs and blend until no lumps remain.
- 5. Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.
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