This recipe for Blender Chocolate Mousse will dispell any rumors that an exquisite French Chocolate Mousse is difficult to prepare!

This out of the ordinary Easy Chocolate Mousse will delight chocolate lovers any day of the year! If you’ve been leery about making French Desserts, this mousse recipe will prove they’re not all complicated.

This post was sponsored by Yummly. All opinions are mine alone.

Blender Chocolate Mousse in cordial glasses on a white tray

Easy Blender Chocolate Mousse

My two sons, self-proclaimed chocoholics, stop by for a family dinner most Sunday nights.  I wanted to treat the gang to a super easy chocolate mousse recipe. One blender, four ingredients (plus boiling water) and some downtime in the fridge and you have the ultimate chocolate dessert. No need to break a sweat!

Are you intrigued? Read on and I’ll guide you through the process.

Overhead view of Blender Chocolate Mousse lined up on a white ceramic tray

How to Make This Chocolate Mousse Recipe

Now, this speedy mousse recipe won’t be exactly like Julia’s Mousse au Chocolat, but with only 5 minutes of prep, it’s not too shabby. It’s imperative that you get the chocolate melted with the boiling water or your mousse won’t be creamy. First, chop your chocolate as fine as you can to facilitate the melting process.

I was testing out my new KitchenAid K400 Blender, and it rose to the occasion. It needed a quick scrape to ensure that the corners didn’t trap any unmelted bits, but that’s a necessary step with any blender.

Plus, I’d recommend finding pasteurized eggs since, like with most classic mousse, the eggs will not be cooked. The last thing you want is a foodborne illness, especially if serving to young children, the elderly or anyone with a compromised immune system.

With very few ingredients, you’ll definitely want quality chocolate. I use semi-sweet, but if you perfect bittersweet, that will work, too. My go-to chocolate is Ghirardelli bars but feel free to splurge on more expensive European chocolates if they’re in your budget.

Typical chocolate mousse recipes call for whipping egg whites, whipping heavy cream and gently folding them into the chocolate. Each of those steps could be tricky for a novice cook. No need to worry about this blender version.

The most difficult part of this recipe is allotting 2 hours for this blender chocolate mousse to chill before you dive in! Make sure to plan accordingly.

Garnish with a dollop of whipped cream and some fresh berries for the ultimate chocolate mousse experience! A sprig of mint along with red berries will make for a festive holiday dessert.

Blender Chocolate Mousse in a martini glass with whipped cream and raspberries


Frequently Asked Questions

What Is Chocolate Mousse Made Of?

There are numerous variations of what goes into a chocolate mousse recipe. A French classic mousse traditionally has chocolate and eggs, but some recipes have butter, whipped cream, sugar, vanilla and/or a pinch of salt.

Is Chocolate Mousse Made with Raw Eggs?

There are a few recipes without eggs, but most are made with raw eggs. The eggs are separated and the whites are beaten until light and airy. The whipped whites give the chocolate mousse it's fluffy texture, and the raw yolks provide the silky mouthfeel. As stated above, use caution when serving a mousse with raw eggs to the very young, old, or immune-suppressed.

How do you serve chocolate mousse?

Chocolate mousse is most often served in glass dishes, even martini glasses, to showcase its deep chocolate color. A dollop of whipped cream provides a contrast in color, sweetness, and texture. Then a couple of ripe berries or chocolate shavings can be added to the mix. An elegant dessert deserves an elegant presentation.

Who Invented Chocolate Mousse?

Savory mousses started appearing on menus in the 1890's. But it was the painter, Toulouse Lautrec, who thought of making a dessert mousse featuring chocolate in the early 1900's.

KItchenAid Blender

The Kitchen Aid K400 Blender 

This giveaway has ended.

Do you know someone who needs a new blender? A quality blender? A powerhouse??? You’ll have to check back as I’ll be giving away a KitchenAid Blender in a few weeks. One lucky reader, with a US mailing address, will win the same blender I used to make this Easy Chocolate Mousse. The winner can keep it for themselves or save it for a holiday gift! Let me share some of its marvelous features.

  • This blender has 3 Preset Recipe Programs: Ice Crush, Icy Drinks, and Smoothie. There is also a 5-speed variable speed dial.
  • The Soft Start Feature starts the motor at a slower speed to pull food into the blade then quickly increases to the selected speed setting to avoid splatter.
  • It also features Intelli-Speed Motor Control, which senses contents and maintains the optimal speed to power through all ingredients.
  • It comes with a unique asymmetric blade that blends at four distinct angles to pull the contents into the blade. Working with the 1.5 Peak HP motor, the blade creates a powerful blending vortex to power through the toughest ingredients. 
  • K400 blender accessories available include 8 oz. small batch jar expansion pack (KSB2042BBA), 16 oz. personal blender jar expansion pack (KSB2032PJA), and are sold separately. 
  • The model I’ll be giving away includes a 56 oz Blender jar and a Blender jar lid.

More Mousse Recipes You’ll Love:

This recipe was first shared in September, 2015. The text and photos were updated in 2019.

Blender Chocolate Mousse on a whitle tray

Blender Chocolate Mousse

Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings

An easy mousse recipe for when you're short on time but need a chocolate fix!


  • 7 ounces semi-sweet chocolate, finely chopped
  • 1/4 cup boiling water
  • 1/2 cup heavy cream
  • ½ teaspoon vanilla extract
  • 1 egg (pasteurized preferred)


  1. Place chocolate into your blender. Pour in the boiling water and blend for 30 seconds. Scrape down the sides quickly and blend for another 15 seconds.
  2. Add the remaining ingredients and blend to mix, about 15 seconds.
  3. Scrape down the sides and blend until smooth.
  4. Pour into serving glasses and chill for at least 2 hours.


Total time does not include the chilling time.

Recipe adapted from Gourmantine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 359Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 32mgCarbohydrates: 33gFiber: 3gSugar: 28gProtein: 4g


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