Silky Chocolate Mousse Made in a Blender

This Blender Chocolate Mousse is rich, chocolatey, and silky smooth, made with only seven ingredients. It's a quick and simple dessert to enjoy any time of year!

Chocolate mousse has been a favorite of mine since childhood, and this version is a real winner. Adapted from New York Times Cooking, it's easy to make with my Ankarsrum Assistent Original mixer and its new blender attachment. It takes only seven ingredients, and after a minimum of 2 hours to set, you'll have the most indulgent chocolate mousse ever! It's a favorite all year long.

If you enjoy no-bake chocolate desserts, you might also like my No Bake Dark Chocolate Tart, Chocolate Cream Pie, Chocolate Brownie Ice Cream, or this easy Chocolate Peanut Butter Fudge.

About the Ankarsrum Blender Attachment

Until now, I had been using my Vitamix 7500 blender, a powerful kitchen appliance no doubt. But the Ankarsrum blender attachment has been a lifesaver, not only for this quick chocolate mousse but also for my morning smoothies.

I love that it's a bit smaller than my Vitamix and nearly as capable at chopping and blending, even without quite as much horsepower. With my mixer out 24/7, it's convenient to just lay the mixer on its side and add the blender attachment, instead of reaching into a bottom cabinet for yet another appliance to set on the countertop.

The Ankarsrum blender has a maximum capacity of 1.3 litres (45 ounces) and is made of unbreakable, BPA-free Tritan copolyester plastic. You can buy the Ankarsrum blender attachment on its own, in the go green package with the citrus press and vegetable cutter (which is what I have), or in the deluxe package with the citrus press and mincer complete package.

The Ankarsrum brand, based in Sweden, has been around since 1940. Its mixers are manufactured and hand-built right there. With a 7-year warranty, each machine is tested individually before it leaves the factory. An Ankarsrum Assistent and its accessories are an investment, no doubt, but they are worth every single penny!

For more recipes made with my Ankarsrum mixer, check out my Fluffernutter Cookies, Dulce de Leche Ice Cream with Chocolate-Covered Pretzels, and Honey Butter Dinner Rolls!

What Goes In

You'll need these seven ingredients for this easy blender chocolate mousse, and you probably have most of them in your pantry already! For the amount of each ingredient, see the recipe card below.

• Heavy Whipping Cream. Also known as heavy cream. For the best results, use heavy whipping cream that is 36-40% milk fat.
• Semi-Sweet Chocolate Chips. My favorite brands are Callebaut, Guittard, and Ghirardelli. They are higher-quality chocolates and work well in recipes that call for melting. You can also use semi-sweet chocolate bars, but again, high-quality chocolate is key here.
• Eggs. Large eggs are needed. Brown or white both work, but they must be at room temperature. The eggs will be heated to a safe temperature to kill bacteria, but you may prefer pasteurized eggs. The only brand I know of that sells in-shell pasteurized eggs is Davidson's. You can also buy liquid pasteurized whole eggs. See the Alternative Methods for Heating Eggs section below for more information.

Quantities and full instructions are in the recipe card below.

How to Make It

Here's a brief outline of how to make this easy blender chocolate mousse. For the complete printable recipe, which can be made with US customary or metric measurements, see the recipe card below.

Step 1. Whip the heavy whipping cream. Use the whisk attachment on high speed. Stop once the cream has reached stiff peaks. At that point it will be about the consistency of whipped cream, and it should stand up straight when you turn the whisk upside down (Image 1).

Step 2. Add the eggs and chocolate chips to the Ankarsrum blender attachment. That's the only part of this step, but it helps to have them ready to go as soon as you finish step 3 (Image 2)!

Step 3. Combine the sugar and water to make the simple syrup. Stir occasionally over medium-high heat until all of the sugar has dissolved while the syrup comes to a boil. Let it boil for a few minutes, or until it reaches a temperature of 250ºF, then remove from the heat (Image 3).

Step 4. Carefully pour a slow, steady stream of the boiling hot simple syrup over the eggs and chocolate chips. Run the blender on medium speed as you do this. The syrup melts the chocolate and heats the eggs to kill off any bacteria. Pouring it too quickly could cause the chocolate to seize and the eggs to scramble. Alternative methods for heating your eggs safely are listed below (Image 4).

Step 5. Fold the chocolate mixture into the whipped cream. Start by folding in only half of the chocolate mixture into the chilled whipped cream until smooth. Then add the rest, folding until no streaks of whipped cream remain (Image 5).

Step 6. Spoon the chocolate mousse into individual goblets. Refrigerate for a minimum of 2 hours to set. Overnight is fine too. Once set, cover with plastic wrap and keep in the fridge for up to a week (Image 6).

Ways to Vary It

To change up this blender chocolate mousse, I recommend trying the following variations!

• Mint Flavor. Use either chopped Andes Mints or stir 1/2 to 1 teaspoon of peppermint extract into the chocolate mixture. There's no need to leave out the vanilla extract.
• Fruit. Fold in fresh raspberries, strawberries, or blueberries before chilling the mousse, or add them on top as a garnish!
• Chocolate. Try a different chocolate from your favorite brand. I still recommend high-quality chocolate, such as Ghirardelli, Guittard, and similar brands.

Other Ways to Heat Eggs

I felt the method I used to heat the eggs in this blender chocolate mousse recipe was done safely. If you'd rather not use the same method, for health reasons or otherwise, please consider these options:

• The Simply Recipes method for pasteurizing whole eggs in the shell. Keep in mind that with this method, the pasteurized eggs should be used right after they cool, since they cannot be made ahead of time.
• You could also buy liquid pasteurized whole eggs at your local grocery store. They're usually found near the in-shell cartons of eggs, liquid egg whites, and similar items. If using store-bought liquid pasteurized eggs, please refer to the metric weight listed for the eggs in this recipe.

For more information on egg safety and food guidelines, please see the resources at USDA.gov or FDA.gov.

Tools I Use

Here's the equipment I recommend for this super easy blender chocolate mousse recipe!

• Ankarsrum Original Assistent Mixer
• About the Ankarsrum Blender Attachment
• 1 Quart Stainless Steel Saucepan
• OXO Stainless Steel Food Scale
• Candy/Deep Fryer Stainless Steel Thermometer
• IKEA 365+ Goblets

For all of my top-recommended baking tools, equipment, pans, ingredients, and more, visit and follow my Favorite Finds shop on Amazon!

Frequently Asked Questions

Is heavy whipping cream the same as heavy cream?

Yes. Some stores also carry whipping cream, which has less milk fat. As a general rule, if a product has between 30-36 percent milk fat, it's whipping cream. If it has 36-40 percent milk fat, it's heavy cream or heavy whipping cream, which is what this recipe needs.

What does pouring the boiling hot simple syrup over the eggs and chocolate do?

This heats the eggs (killing off bacteria) and melts the chocolate as you blend everything together on medium speed. The simple syrup should be boiled to a temperature of 250ºF. If you can't or don't wish to use this method, there are alternative methods and options under the Alternative Methods for Heating Eggs section above.

What dessert glasses did you use?

Mine are the IKEA 365+ Goblet, which holds up to 10 ounces, but I only fill them to about 5-6 ounces.

More Chocolate Treats to Try

Looking for more decadent chocolate desserts? Check these out!

If you tried this Blender Chocolate Mousse Recipe or any other recipe on my website, please leave a star rating and share your thoughts in the comments below. Thanks for visiting!