Pin me!

Sunday, April 13, 2014

Chocolate Mousse - Eggless

Chocolate Mousse.   My husband has a sixth sense when it comes to any recipe I make that involves chocolate.  He just happened to find his way into the kitchen and graciously offer to be a taste tester!

This Mousse doesn't contain eggs and can be adapted to be vegan - bonus!!

After watching every episode of Pioneer Woman twice, ok more like five times, it was clear that I needed to have the blender she uses - The BlendTec.

I love this blender so much and it gets used from savory to sweet, smoothies to ice cream.  It does it all! 

This mousse comes together in less than 5 minutes and the blender does all the work.


3/4 cup Heavy Whipping Cream (You can substitute 2 ripe avocados to make this vegan)
2 ounces Semisweet, Bittersweet or Dark chocolate
2 tablespoons Agave Nectar
1 tablespoon Coconut Oil
1 tablespoon Unsweetened Cocoa Powder
1/8 teaspoon Sea Salt


1. Add semisweet chocolate, coconut oil, agave nectar, salt, and cocoa powder to microwave-safe bowl, and microwave for 20–30 seconds.  Allow to cool to room temperature*
* This step is important so you don't deflate the whipped cream!

2. Add whipping cream to Twister jar, and place lid on jar.  Select Speed 1, and run for 10 seconds or until soft peaks form.  Add chocolate mixture, and place lid on jar.  Select Speed 1, and run for 5–10 seconds or until chocolate is incorporated.
*If you don't have a Blend Tec or Vitamix Blender- whip your heavy cream with an electric beater or a stand mixer and slowly add in the Chocolate Mixture until soft peaks form.

3. Pour into 4 ramekins, and chill for at least 1 hour.

*If you don't have a set of ramekins, use small bowls or little glasses.  

Serving Suggestion:
Top with Sweetened Whipped Cream and berries.  I used a spoon of powdered sugar and a splash of vanilla extract for extra flavor in my whipped cream.  

Happy Cooking and Happy Styling!

Original Recipe Found at:

No comments:

Post a Comment