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Mousse: Blender Chocolate Mousse




Source of Recipe


folgers.com


List of Ingredients




1/4 cup milk
2 envelopes unflavored gelatin
6 ounces (1 cup) semisweet chocolate chips
1/2 cup strong brewed Folgers® coffee
2/3 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 heaping cup ice cubes
Grated semisweet chocolate, for garnish


Recipe



1. Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse for just a few seconds to moisten the gelatin.
2. Allow to sit for 2 to 3 minutes to soften.
3. Pour the coffee into a heatproof glass measuring cup and heat in the microwave to boiling.
4. Pour the chocolate chips in the blender and then pour in the boiling coffee.
5. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the blender jar with a rubber spatula.
6. Add the sugar, vanilla, and cream. Process for a minute or two or until smooth.
7. With the motor running, add ice to the blender one cube at a time through the center of the lid. (Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at highest speed until ice is chopped and melted into the mixture.
8. Pour immediately into a serving dish or individual serving dishes.
9. Chill for at least 30 minutes or until mixture is set.
10. Garnish with grated semisweet chocolate.

Note: Light cream or half-and-half can be substituted for the heavy cream.