Recipe Review

This 5-Ingredient Blender Chocolate Mousse Blew Me Away

published Jul 16, 2022
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chocolate mousse with strawberries
Credit: Meredith Schwartz

Chocolate mousse may sound too fancy to tackle at home, but Sarah Crawford, the blogger behind @Bromabakery, begs to differ. In her recent Instagram video, she made the dessert in a blender. Better yet, there are only five ingredients! How could I not give it a whirl? (No pun intended.)

Chocolate mousse recipes can usually be a bit more involved, with stand mixers and double boilers coming into play. And while there are probably a million different ways to go about making it, melting chocolate is almost always one of the key steps. What caught my eye immediately in Sarah’s recipe is that the chopped chocolate gets blended with the egg and warm cream — no melting necessary. As long as you have a high-powered blender or food processor, you’re in the clear. I turned to my Vitamix and put her chocolate mousse to the test.

How to Make Broma Bakery’s Chocolate Mousse

The recipe calls for a room-temperature egg, so first take an egg out of the fridge and keep yourself busy for an hour before actually starting the recipe. Once you’re ready to get to it, finely chop some semi-sweet chocolate bars. Then, transfer the chocolate to your high-speed blender with espresso powder and crack the egg right in.

In a small saucepan, bring water to a boil. With the blender set to medium speed, stream the hot water into the blender. At this point, you’ll be left with chunky, half-melted chocolate. Add a touch of vanilla and a pinch of salt to the blender. Using the same small saucepan, warm heavy cream until very warm but not bubbling. Stream the warm cream into the blender over medium speed. Once it’s all in, set the blender to high speed for one minute. 

Next, in a medium mixing bowl, use a whisk to whip the remaining heavy cream by hand until soft peaks form. Pour the chocolate mixture into the whipped cream and gently fold until no lumps of whipped cream remain. Ladle the combined mixture into ramekins and let chill for an hour or more. To finish, top with more whipped cream and chocolate, or strawberries and fresh mint, like me! 

Credit: Meredith Schwartz

My Honest Review of Broma Bakery’s Blender Chocolate Mousse

The recipe itself was really as easy as it looked in her video! Yes, whipping a small amount of heavy cream by hand took a little elbow grease, but it was so satisfying to watch the peaks come together. The hardest part was waiting for the mousse to set in the fridge. 

As for the taste, if you like chocolate, it’s hard not to like this chocolate mousse. You could use your favorite chocolate brand and add more or less vanilla and salt as you go, but I stuck to the recipe. The flavor was rich and not overly sweet. The texture was melt-in-your-mouth smooth — each spoonful formed a fluffy little cloud, almost like a cross between chocolate ice cream and a chocolate milkshake. 

The final verdict? I’d make it again. It’s a perfect no-bake dessert to add to the summer rotation. 

Credit: Meredith Schwartz

Tips for Making Broma Bakery’s Blender Chocolate Mousse

  1. Don’t forget to take the egg out of the fridge. If you’re in a hurry, put it in a bowl with warm tap water to speed things along.
  2. Use a serrated knife and a bench scraper (if you have one). For more consistent cuts, use a serrated knife over a chef’s knife. Have a bench scraper? Use it to easily transfer the tiny chocolate shards to the blender.
  3. Use good-quality chocolate. All the flavor comes from whichever chocolate bar — be it dark, semi-sweet, or milk — you decide on. Don’t use anything you wouldn’t enjoy eating on its own.
  4. Transfer the warm cream into a liquid measuring cup. Before streaming the warm cream into the blender, transfer it from the saucepan back into the measuring cup for an easy pour. 

Have you made chocolate mousse in your blender before? Let us know how it turned out in the comments below.