Blender Chocolate Mousse

    We had some extra heavy cream on hand and I needed a dessert so pulled out my recipe box and grabbed a card my sister had sent several years ago (believe it or not, I still have do not have all of my recipes converted to computer files). The great thing about this recipe is that it is quick. However, it does rely on raw eggs. Used to be that we thought nothing of consuming them but these days there is always a possibility that they might put you at risk for Salmonella food poisoning. However, to be on the safe side, simply purchase pasteurized eggs.

Mousse divided among 4 martini glasses.

     Recipe is from my sister, Marla Newell Payne.

Marla’s Blender Chocolate Mousse     Makes 4 to 6 servings

6 oz. semi-sweet chocolate (I used chocolate chips / 6 oz. chips = about 3/4 cup)

2 tablespoons Kahlúa coffee liqueur (I’ve also used Bailey’s® Irish cream & crème de menthe)

1 tablespoon fresh orange juice

2 eggs

2 egg yolks

1/4 cup granulated sugar

1 teaspoon vanilla

1 cup heavy cream

Possible garnishes: Additional whipped cream, chocolate curls,  toasted nuts, fresh fruit, etc.

1.  In a saucepan, melt the chocolate, Kahlúa and orange juice over very low heat; set aside to cool.

2.  Pour into blender: eggs, yolks, sugar  and vanilla; blend for 2 minutes. Add cream and blend for 1 minute longer. Add chocolate- Kahlúa mixture and blend until smooth. (This creates a smooth mousse that is pudding-like in consistency. If you prefer a thicker version, I’d suggest that you combine everything, except the whip cream. in the blender; then whip the cream in the mixer and then fold the chocolate into the whipped cream.)

3.  Pour into serving dishes.

4.  Chill about 3 hours or make ahead and serve the next day. Garnish as desired.

Alternative – add the mousse to a graham cracker crust (plain or chocolate).

Pasteurized Eggs

Pasteurized eggs have been heated to a certain point to destroy and Salmonella bacteria that might be present in raw eggs. The process does not cook the eggs nor affect their taste or nutritional value.