Tom About Food

Food for Thought

The Easiest Chocolate Mousse Ever

The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you’re concerned about partly uncooked yolks, skip this for the kids and save it for the adults.

Yield: Makes 4 servings
Active Time: 15 minutes Total time
Total Time: 1 hour 30 minutes (includes chilling)


  • 6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)
  • 1 cup milk (any fat content)
  • 2 tablespoons brewed espresso
  • 4 tablespoons butter (1/2 stick)
  • 2 eggs (the freshest possible)


  1. Place the chocolate in a blender.
  2. Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
  3. Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
  4. Add the eggs and blend until no lumps remain.
  5. Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.

Posted under: Chocolate, Dessert

One comment

  • Dani didn’t tell me you are foodie Tommy… I shall henceforth follow this blog, if that’s okay with you…
    ~Lena (aka Meow)