This recipe for Blender Chocolate Mousse will dispel 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.

Blender Chocolate Mousse in cordial glasses on a white tray.

Why You Must Make

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.
  • Only 5 minutes of prep time needed.
  • The blender truly does all the work!

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

How to Make

  1. Add your chopped chocolate into a blender.
  2. Pour in the boiling water and blend for 30 seconds.
  3. Scrape down the sides quickly and blend for another 15 seconds.
  4. Add the remaining ingredients and blend to mix, about 15 seconds.
  5. Scrape down the sides and blend until smooth.
  6. Pour into serving glasses and chill for at least 2 hours.
Overhead view of Blender Chocolate Mousse lined up on a white ceramic tray.

Ingredient Notes

  • Kitchen Staples – Boiling water
  • Semi-sweet Chocolate – finely chopped so it will melt more easily. I use Ghirardelli bars.
  • Heavy Cream – 35% butterfat. 
  • Vanilla Extract – Use real vanilla extract, never artificially flavored. I use the Nielsen-Massey brand.
  • Egg – Since the egg is not cooked in this recipe, if you plan to serve this dessert to anyone who is very young, very old, or immune-suppressed, it’s best to pasteurize your eggs. I recommend Simply Recipe‘s technique since I haven’t seen pasteurized eggs in the supermarket for a number of years.

Expert Tips

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.

  • A blender does a wonderful job mixing the mousse. 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 or making 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 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 bar brand is Ghirardelli 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 then 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 its 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 1890s. But it was the painter, Toulouse Lautrec, who thought of making a dessert mousse featuring chocolate in the early 1900s.

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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
  • ¼ cup boiling water
  • ½ 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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