Behind the Recipes
Chocolate Blender Mousse by Nancy Sobel
Makes 4 servings
INGREDIENTS:
1/2 pint heavy/whipping cream
1/2 c. dark chocolate, chopped
3 tbsp. cocoa powder
2 tbsp. brewed coffee (I used some leftover cold coffee)
2 tbsp. maple syrup/sugar
1 tsp. pure vanilla extract
pinch of salt
1 egg
PREPARATION:
1. In a small saucepan over low heat, gently heat cream.
2. Add chopped chocolate and stir until melted and combined.
3. Add the cocoa powder, coffee, maple syrup/sugar, vanilla, salt, and whisk until smooth and creamy.
4. Strain into a blender and let cool for a few minutes. Add the egg to the blender and blitz for about 2 minutes. Scrape down sides and give another blitz.
5. Pour into four ramekins, cover with plastic wrap, and let chill for at least 3 hours.
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