Blender Chocolate Mousse Recipe • 4★ • 20 min, plus chilling

Recipe from Monica Stolbach

Adapted by Tejal Rao

Updated March 18, 2026

This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it’s one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like. —Tejal Rao

Featured in: Whipping Up Chocolate Mousse Is Stressful. A Blender Makes It Easy.

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12ounces dark chocolate, roughly chopped

4large eggs, at room temperature

¼cup strong (brewed) espresso (or very strongly brewed coffee)

¼cup light or dark rum (or Marsala or brandy)

508 calories; 37 grams fat; 21 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 24 grams sugars; 8 grams protein; 175 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

Step 2Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

Step 3Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

I eliminated the blender and all of the ingredients except the rum, which I tripled. To be honest, it tasted nothing like chocolate mousse, but somehow it didn't really matter.

Can a food processor be used in place of a blender?

1/2 c Milk 1 c heavy cream 2 t Butter 1/2 t Instant Coffee 2 Eggs 5 oz semisweet chocolate chips 2 t Cognac or vanilla 1 t Powdered Sugar 1 oz unsweetened chocolate Heat 1/2 cup milk & 1/2 cup cream until it bubbles (Do not boil or scorch). Remove from heat. In blender mix butter, eggs, coffee, chocolate chips, liquor until creamy.On low speed, drizzle in the very hot milk. Blend until smooth, 1 minute.Divide liquid in 4 serving dishes chill 4 hr Beat remaining 1/2 cup heavy cream powder sug

Terrible terrible recipe. The chocolate is not melted in the process. It’s a lazy short cut that doesn’t work. Save your ingredients

Followed the recipe to a T. Served with raspberry preserves and whipped cream to take it to the next level!

Never quite understood the small portions of Chocolate Pudding(Mousse) meted out by my Mother(Happy Mothers Day!), whether she made 4 cups or 40, they were gone three minutes after the refrigerator door closed...

Adapted from Monica Stolbach

Source: https://cooking.nytimes.com/recipes/1020831-blender-chocolate-mousse