This super creamy and ultra-rich blender chocolate mousse is for true chocolate lovers. It’s the perfect combination of light, but somehow also, rich and decadent. It’s ridiculously easy – basically the Vibe blender does all the work. The result is seriously smooth.
The Vibe blender System is so fast and powerful that you can cheat on the traditional French method without compromising the signature aerated texture that’s so delectable. The trick here is instead of beating egg whites into peaks, you whip the chocolate and egg together in the blender. With the heat-proof stainless-steel jug you can pour hot ingredients right in. What’s more, you can also whip cream in seconds. The Vibe Blender is the only appliance needed and gives you chocolate dessert heaven in half the time.
Use a good quality chocolate with a high cocoa content for best results. A low sugar, bitter-sweet chocolate will give you the best rich chocolaty flavour.
This amazing blender chocolate mousse is rich, so we recommend serving it in small portions. You could also chill the mousse in one bowl and serve it up at the table.
Makes 6 – 8
1/3 cup of coconut sugar (or sweetener of your choice)
200 grams of good quality dark chocolate (use chips or chop into small pieces)
2 teaspoons of vanilla
1 teaspoon of ground coffee (optional)
Pinch of salt
500 ml pure cream (divided)
Note: This recipe must be made in the Vibe Blender stainless-steel jug.
1. To begin we grind the coconut sugar to a fine powder. Add the coconut sugar to the blender jug then blend on ‘nut’ mode for 10 seconds. Tip the sugar into a bowl and set aside.
2. Do not clean the blender jug. Pour approximately 300 ml of cream into the Blender jug or just enough to cover the blades. Choose ‘smoothie’ mode and set the speed to the lowest setting. Blend for 20-30 seconds. You will hear the blades slow down as the cream thickens. The cream is done when it forms soft peaks.
3. Scoop the cream into a large mixing bowl with a spatula. Don’t worry if there is a bit of cream left around the blades. Set the whipped cream aside.
4. Pour the remaining cream into a small saucepan and heat until it just starts to simmer.
5. Add the chocolate chips, egg, vanilla, salt and coconut sugar into the blender jug. Secure the lid on, then pulse a few times to roughly blend the ingredients.
6. Remove the filler cap and insert a funnel into the centre of the lid.
7. Choose ‘soup’ mode. Start the blender then slowly pour the hot cream into the jug. Continue to blend for 60 seconds. The hot cream will cook the egg and melt the chocolate.
8. Scrape down the sides then blend for a further 10 seconds.
9. Open the lid and then let sit for 10 minutes to cool down slightly.
10. Pour the chocolate mixture into the bowl of whipped cream, then fold together until thoroughly incorporated.
11. Pour the mousse into ramekins or small glasses.
13. Place in the fridge to chill for 2 hours.
14. Top the dessert with extra whipped cream, shaved dark chocolate or dust with cocoa. Delicious served with fresh berries!
If you make blender chocolate mousse, be sure to leave us a comment, or tag a photo using #luvelelife on Instagram.