Blender Chocolate Mousse Recipe • 4★

Recipe from Monica Stolbach

Adapted by Tejal Rao

Updated March 18, 2026

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

This recipe for chocolate mousse made in a blender comes via the pastry chef Natasha Pickowicz, who got it from a cook named Monica Stolbach, who in turn got it from her mother-in-law, who got it from a Junior League cookbook published in the 1980s. Straightforward, adaptable and extremely satisfying, it’s one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like. —Tejal Rao

Featured in: Whipping Up Chocolate Mousse Is Stressful. A Blender Makes It Easy.

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1 ½ cups heavy cream

½ cup granulated sugar

12 ounces dark chocolate, roughly chopped

4 large eggs, at room temperature

¼ cup strong (brewed) espresso (or very strongly brewed coffee)

¼ cup light or dark rum (or Marsala or brandy)

1 teaspoon vanilla extract

½ teaspoon kosher salt

Step 1In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

Step 2Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

Step 3Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

I eliminated the blender and all of the ingredients except the rum, which I tripled. To be honest, it tasted nothing like chocolate mousse, but somehow it didn't really matter.

Can a food processor be used in place of a blender?

1/2 c Milk 1 c heavy cream 2 t Butter 1/2 t Instant Coffee 2 Eggs 5 oz semisweet chocolate chips 2 t Cognac or vanilla 1 t Powdered Sugar 1 oz unsweetened chocolate Heat 1/2 cup milk & 1/2 cup cream until it bubbles (Do not boil or scorch). Remove from heat. In blender mix butter, eggs, coffee, chocolate chips, liquor until creamy.On low speed, drizzle in the very hot milk. Blend until smooth, 1 minute.Divide liquid in 4 serving dishes chill 4 hr Beat remaining 1/2 cup heavy cream powder sug

For a party, I served the mousse in plastic shot cups, topped with a raspberry with a mini wooden tasting spoons. Tasty bites and really pretty and fun. This recipe makes about 3 dozen shots.

I made the recipe with no changes. SO GOOD!

Not sure I would make this recipe again. It’s better before it’s out in the fridge as it’s lighter. It tastes more like ganache which is fine but it means the serving sizes need to be much smaller. That isn’t noted in the recipe.

Cooked as outlined in the recipe—was a huge hit. Used bittersweet chocolate.

Adapted from Monica Stolbach