Deep Dark Blender Mousse – a delicious recipe with Chocolate, eggs, hot coffee, cinnamon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by chopping your chocolate in to manageable pieces. I don't like chips in principle because they have wax coating, and you only need it small enough for your blender to handle (ie if you have a Vitamix, your chunks will be larger than mine)
2
Load chocolate in to blender. Start grinding up the chocolate into bits until it looks like dirt. Meanwhile, brew your coffee.
3
Add the eggs, cinnamon/extract/booze and salt and continue blending until you have a grainy paste. Taste and adjust flavorings and salt.
4
Now add the coffee in two parts, blending in between. The coffee will lubricate the mixture while melting the chocolate. Help it along with a rubber spatula until it is grainy no more. Heat from the blender should prevent it from getting to thick to manage.
5
Pour in to the serving vessels of your choice. Chill for 30 minutes (15-20 in the freezer if you're really rushed). The longer you keep it in, the more dense yet luscious.
607
kcal
Calories
36
g
Fat
52
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 12 ounces Chocolate, 4 eggs (room temperature), 1 cup hot coffee, Dash cinnamon (or vanilla or bourbon), and more.
Yes, Deep Dark Blender Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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