Equipment
Ingredients
Mousse Base
- 170 g semi-sweet chocolate chips or chopped couverture (55-70%), small pieces
- 180 ml heavy cream (35% fat), cold prior to heating
- 2 eggs, room temperature
- 30 g granulated sugar
- 30 ml dark aged rum
- 5 ml vanilla extract
- 1 g sea salt
Garnish (Optional)
- whipped cream
- chocolate shavings
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 527 kcal
- Protein
- 7 g
- Carbohydrates
- 42 g
- Fat
- 36 g
- Fiber
- 3 g
- Sugar
- 35 g
- Sodium
- 147 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 154 mg
- Potassium
- 308 mg
- Calcium
- 73 mg
- Iron
- 1.4 mg
- Magnesium
- 19 mg
- Phosphorus
- 112 mg
- Zinc
- 0.7 mg
- Vitamin A
- 249 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.1 mg
- Folate
- 14 mcg
- Water
- 53 g
- Alcohol
- 0 g
- Caffeine
- 5 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the chocolate chips, sugar, room temperature eggs, dark rum, vanilla extract, and salt in the blender canister. Pulse once or twice just to combine the solids.
Heat the heavy cream in a small saucepan over medium heat until it reaches a vigorous simmer (approx. 85°C/185°F). Small bubbles should appear around the edges, but do not let it boil over.
With the blender running on low speed, carefully remove the lid plug and pour the hot cream into the mixture in a steady stream. Increase speed to high immediately after pouring.
Blend on high for 45-60 seconds until the mixture is completely smooth, glossy, and slightly aerated. The friction and heat will melt the chocolate and thicken the eggs.
Immediately pour the mixture into ramekins or serving glasses. Tap the glasses gently on the counter to release large air bubbles.
Refrigerate for at least 2 hours to allow the cocoa butter to set and the texture to firm up into a mousse.
Chef's Notes
- Use 'sipping quality' rum (like an aged dark rum or agricole); since this recipe doesn't bake the alcohol off, the raw flavor profile of the spirit is prominent.
- For the safest result, use pasteurized shell eggs, as the heat from the cream cooks the eggs slightly but does not hold them at pasteurization temperatures for the required duration.
- If you prefer a mocha variation, dissolve 1 teaspoon of instant espresso powder into the hot cream before blending.
- Texture control: For a denser, pot-de-crème style, reduce cream by 30ml. For a lighter foam, fold in whipped cream after the blending step (once cooled slightly).
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap touching the surface to prevent skin formation.
Troubleshooting
Grainy or speckled texture
Cause: The cream was not hot enough to melt the chocolate fully, or the chocolate pieces were too large.
Fix: Pour mixture back into saucepan, warm gently over very low heat stirring constantly until smooth, then re-blend.
Prevention: Ensure cream is simmering vigorously and chocolate is chopped small.
Mousse is too runny after chilling
Cause: Not enough chocolate solids relative to liquid, or low-quality chocolate used.
Fix: Cannot be fixed once chilled; serve as a pudding or tart filling.
Prevention: Use baking chocolate bars or high-quality couverture, not chocolate chips containing stabilizers if possible.
Cultural Context
While Chocolate Mousse is a cornerstone of French patisserie traditionally made by folding beaten egg whites into chocolate (mousse au chocolat traditionally meaning 'foam'), this blender technique gained popularity in mid-20th century American home cooking for its reliability and speed, bridging the gap between a custard and an aerated mousse.
