Blender MoussePosted Sep 29th 2005 9:00AM by Deidre WoollardFiled under: Dessert, Dairy, Artificial Sugars, Chocolate, RecipesThe pots de creme from the other day had me craving something decadent with eggs and cream. I happened to have a bit of cream in the house and a decent hunk of chocolate. The cream was a rare occurence (a leftover from the weekend pizzafest) but the chocolate, well, that's standard issue around here. I would have attempted chocolate pots de creme but I have that issue about using only egg yolks and I am terminally lazy. So I present to you the quick and easy blender mousse. I basically used the recipe here only without additional sugar, cream instead of milk, a hunk of Ghirardelli instead of chips and Cointreau instead of brandy. It was simple enough: heat up the cream, throw all the ingredients in the blender, spin and then let it chill in the regfrigerator. An hour later you have creamy, decadent mousse. The picture doesn't do it justice, it was intensely chocolately and not for those who have issues with raw eggs in recipes or fattening desserts.
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