Plus, I’d recommend finding pasteurized eggs since, like with most classic mousse, the eggs will not be cooked. I have never heard of making mousse in a blender. Scrape mixture into a bowl. 4. We don’t celebrate Labor Day here in the UK but we can still eat the mousse. Place in the oven and bake 45 to 50 minutes. I wanted to treat the gang to a super easy chocolate mousse recipe. Read the NYT chocolate mousse recipe, circa late '70s? Learn how your comment data is processed. Can’t get much easier than that and you know it is delicious because “That Skinny Chick can Bake!!!”. Garnish with a dollop of whipped cream and some fresh berries for the ultimate chocolate mousse experience! I’m tempted to make these when I’m entertaining next, but there’s no way I’m telling anyone how easy they are!! Scrape down the sides and blend until smooth. personal blender jar expansion pack (KSB2032PJA), and are sold separately. I’m all about pasteurized eggs. To preserve these articles as they originally appeared, The Times does not alter, edit or update them. ), but Tejal suggests something larger and more communal: “a big bowl going around, again and again, the portions never uniform or predetermined.” Pass the Super Bowl, kid! All opinions are mine alone. Make crumbs of the reserved genoise pieces, using a food processor. Great post thanks Sammie. Tejal Rao wrote about the dessert for The Times this week. We are standing by just in case something goes wrong with a recipe, or with our technology, or with your cooking. Welcome to That Skinny Chick Can Bake! baked pasta Alfredo with broccoli rabe and lemon, this awesome kitchen and backyard situation. Chill the filled molds in the refrigerator overnight. Pour in the remaining butter in a steady stream, folding it in quickly and evenly with the spatula. I can’t believe how easy this mousse is to make! The best recipes are those that seem like they’re a lot of work but aren’t. It looks so light and creamy. When the chocolate melts, remove the skillet (with the bowl inside it) from the heat. 9. 12. You’ll have to check back as I’ll be giving away a KitchenAid Blender in a few weeks. *. Stir in Set the bowl in the skillet. Continue, beating about three minutes off heat. Set the bowl on a cold surface such as marble or Formica. And your recipe looks so easy and doable, Liz! Finally, if you missed it on the Grammys last week — viewership was down — here’s Tyler, the Creator to play us off, “Earfquake/New Magic Wand.” I’ll be back tomorrow. Invert the cakes, one at a time, and let rest on the empty loaf pan. Total time does not include the chilling time. For Monday, I’m thinking, you could make takeout-style sesame noodles, with extra peanuts strewn across the top for protein and crunch, and extra cucumber, too. This recipe looks AMAZING! Hit me. 3. These are so elegant and pretty, Liz! It looks sooo good. Bring about two inches of water to the simmer in the skillet. How to Make the Legendary Chocolate Mousse Cake. A sprig of mint along with red berries will make for a festive holiday dessert. Your email address will not be published. Hold it parallel to the, surface and split the genoise through the center to make two layers. Can’t wait to try it! I hope they’ll come by for dessert Sunday nights forever. Sprinkle with about onequarter cup of flour and shake to coat the bottom and sides. The crowd goes wild for this Blender Chocolate Mousse recipe…” Please visit us on Facebook some time. K400 blender accessories available include 8 oz. There’s a cool NYT Cooking community group over there. Beat vigorously‐and constantly with a wire whisk. When the mixture is thickened like a smooth custard, remove the bowl from the skillet and continue beating vigorously about five minutes or longer until the bottom of the bowl is almost at room temperature. The most difficult part of this recipe is allotting 2 hours for this blender chocolate mousse to chill before you dive in! Super cute and just a little sweet ending after a big meal. Annamaria. Brush the bottom and sides with a little of the melted butter. With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. To unmold, place an empty pan against the top of the mousse cake. I have only made a mousse twice and it was a long-drawn-out process. Chocolate mousse, for the win!! Many thousands more recipes to cook this week are waiting for you on NYT Cooking. 2. But you get a lot in return: the recipes, of course, and the ability to save and organize them, to send yourself grocery lists, to learn how to make pizza. When the mixture is somewhat thickened and resembles a thin chocolate custard, remove the bowl from the skillet. An easy mousse recipe for when you're short on time but need a chocolate fix! I have never tried making chocolate mousse in a blender. It may be best if you have someone sifting as you fold. I was amazed at how easy it was to make! Bring about two inches of water to the simmer in the skillet. “Carve” each genoise layer into rectangles that will fit neatly inside the loaf pans‐and line the sides.