This Easy Blender Chocolate Mousse is deeply chocolatey, silky in texture, and comes together with just seven ingredients. It’s a quick, no-bake dessert that’s perfect year-round.
This Blender Chocolate Mousse recipe post is sponsored by Ankarsrum. Thank you for supporting the brands that help make Beyond the Butter® possible!
Chocolate mousse has been one of my favorite desserts since childhood, and this blender version is a standout. Adapted from New York Times Cooking, it’s simplified by using an Ankarsrum mixer and its blender attachment. With just seven ingredients and about two hours of chilling time, you’ll have an indulgent chocolate mousse that’s rich, smooth, and easy enough for everyday or special occasions.
If you enjoy no-bake chocolate desserts, try other favorites like No Bake Dark Chocolate Tart, Chocolate Cream Pie, Chocolate Brownie Ice Cream, or Chocolate Peanut Butter Fudge.
Table of Contents
- Ankarsrum Blender Attachment
- Ingredients
- How to Make the Recipe
- Variations
- Alternative Methods for Heating Eggs
- Equipment
- Recipe FAQs
- More Chocolate Desserts
- Decadent Blender Chocolate Mousse Recipe
Ankarsrum Blender Attachment
I previously used a Vitamix for blending, but the Ankarsrum blender attachment has been especially convenient for this mousse and for daily smoothies. It’s compact, durable, and fits directly onto the Ankarsrum Assistent mixer so you don’t need to bring out a separate countertop appliance.
The Ankarsrum blender holds up to 1.3 litres (45 ounces) and is made from unbreakable Tritan copolyester that’s BPA-free. The blender attachment is available separately or in packages with other Ankarsrum accessories. Ankarsrum is a Swedish company with a long history and a seven-year warranty on their mixers.
I’ve used my Ankarsrum for many recipes, including Fluffernutter Cookies, Dulce de Leche Ice Cream with Chocolate-Covered Pretzels, and Honey Butter Dinner Rolls.
Ingredients
These are the seven ingredients you’ll need to make the blender chocolate mousse. Quantities are listed in the recipe card below.
- Heavy Whipping Cream – Use heavy cream with 36–40% milk fat for best results.
- Semi-Sweet Chocolate Chips – Choose high-quality brands for melting, or chop a good chocolate bar.
- Eggs – Large eggs at room temperature. Eggs will be heated to a safe temperature during preparation; pasteurized eggs are an option if preferred.
See the recipe card below for exact quantities and the full ingredient list.
How to Make the Recipe
Below is a concise overview of the preparation steps. The full printable recipe with measurements in US customary and metric is in the recipe card below.
Step 1. Whip the cream. Using a whisk attachment on medium-high, whip the heavy cream until it holds stiff peaks. Chill the whipped cream in the refrigerator.
Step 2. Prepare the chocolate and eggs. Place the semi-sweet chocolate chips and room-temperature eggs into the blender attachment so they’re ready while you make the syrup.
Step 3. Make the simple syrup. Combine sugar and water in a small saucepan and stir over medium-high heat until the sugar dissolves. Let it boil for a few minutes or until it reaches about 250ºF, then remove from the heat.
Step 4. Stream hot syrup into the blender. With the blender running on medium, slowly pour the hot simple syrup over the eggs and chocolate. This melts the chocolate and brings the eggs to a safe temperature without scrambling them. Pour slowly and steadily to prevent the chocolate from seizing.
Step 5. Add flavor and cool. Blend in vanilla and salt, and continue until the chocolate mixture is very smooth and cooled to near room temperature. Stop to scrape the sides if necessary.
Step 6. Fold into whipped cream and chill. Fold half the chocolate into the chilled whipped cream until smooth, then fold in the remainder until no streaks remain. Spoon the mousse into individual glasses, jars, or ramekins and refrigerate for at least 2 hours, or overnight. Store covered in the refrigerator for up to a week.
Variations
Change the mousse to suit your tastes with these easy variations:
- Mint: Add chopped Andes Mints or 1/2–1 teaspoon peppermint extract to the chocolate mixture.
- Fruit: Fold in fresh raspberries, strawberries, or blueberries before chilling, or use them as a topping.
- Different Chocolate: Swap in a different high-quality chocolate for a new flavor profile.
Alternative Methods for Heating Eggs
If you’d prefer not to heat eggs with hot syrup, there are safe alternatives:
- Pasteurize whole eggs at home following a trusted method and use immediately after cooling.
- Use liquid pasteurized whole eggs sold in grocery stores and adjust measurements if needed.
Consult official food safety resources for additional guidance on egg handling.
Equipment
Recommended equipment for making this blender chocolate mousse:
- Ankarsrum Original Assistent Mixer
- Ankarsrum Blender Attachment
- Small saucepan for the simple syrup
- Candy or deep-fryer thermometer (useful for checking syrup temperature)
- Small dessert glasses, jars, or ramekins for serving
Recipe FAQs
Yes. Heavy whipping cream and heavy cream are used interchangeably. Whipping cream generally has 30–36% milk fat, while heavy cream or heavy whipping cream contains 36–40% milk fat and gives a firmer, richer whipped texture needed for this recipe.
Pouring hot syrup over the eggs and chocolate melts the chocolate and raises the egg temperature to reduce bacterial risk while you blend. The syrup should reach about 250ºF. Pour slowly to avoid scrambling the eggs or causing the chocolate to seize.
The recipe uses 10-ounce IKEA 365+ goblets, filled to about 5–6 ounces per serving. Smaller glasses will yield more servings.
More Chocolate Desserts
Looking for more decadent chocolate recipes? Try Small Batch Chocolate Cupcakes, Dark Chocolate Macarons, Chocolate Cake with Oreo Buttercream Frosting, or Dark Chocolate Crinkle Cookies.
Small Batch Chocolate Cupcakes
Dark Chocolate Macarons
Chocolate Cake with Oreo Buttercream Frosting
Dark Chocolate Crinkle Cookies
If you tried this Blender Chocolate Mousse recipe or any other recipe on the site, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!
Decadent Blender Chocolate Mousse
Equipment
- Ankarsrum Original Assistent Mixer
- Ankarsrum Blender Attachment
- 6 dessert goblets or similar
- Candy or deep fryer thermometer
Ingredients
- 1 1/2 cups Heavy Whipping Cream
- 1/3 cup Granulated Sugar
- 1/4 cup Water
- 12 oz Semi-Sweet Chocolate Chips
- 4 large Eggs
- 2 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Whip the heavy cream on medium-high speed with a whisk attachment until stiff peaks form. Chill.
- Attach the blender to your mixer and add the chocolate chips and eggs to the blender bowl; set aside while making the syrup.
- In a small saucepan, stir sugar and water over medium-high heat until the sugar is dissolved. Bring to a boil and continue until it reaches about 250ºF, then remove from heat.
- Slowly pour the hot syrup into the blender while running it on medium speed. This will melt the chocolate and gently heat the eggs. Scrape any remaining syrup into the blender.
- Add vanilla and salt, blending until very smooth and cooled to near room temperature. Stop to scrape the sides if needed.
- Fold half of the chocolate mixture into the chilled whipped cream until smooth, then fold in the remainder until no streaks remain.
- Divide into dessert glasses or ramekins and chill for at least 2 hours or overnight to set.
- Top with whipped cream, shaved chocolate, or fresh fruit if desired. Store covered in the refrigerator for up to one week.
Notes
Dessert Glasses: The goblets used are 10-ounce IKEA 365+ series; each was filled to about 5–6 ounces of mousse. Smaller containers will yield more servings.
Small Batch: Halve all ingredients for a smaller yield.
Storage: Keep leftovers covered in the refrigerator for up to one week.
Egg Safety: The hot syrup method heats eggs to a safer temperature. If you prefer not to use this method, you can pasteurize eggs at home and use immediately or substitute liquid pasteurized whole eggs from the store.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.