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Week 25 - The Cookbook Challenge: Blender Chocolate Mousse


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Week 25
Theme: Silky
Cookbook Used: Faking It
Author: Valli Little

Right folks, the move out of home is getting closer, cookbooks are being packed and I'm only doing simple recipes for a while until I'm settled. I even got my KitchenAid this week and it's still snug in the box. I did crack open the lid to make sure it was in there and the correct colour! Can't wait to start using it.
I was going to do a different chocolate mousse recipe from another of Valli Little's books, but that involved an oven and a lot more steps. That will be done another day, when I have time to faff around in the kitchen.

Thursday turned out to be a day when the universe was against me, and to top it all off; I came home to find that my chocolate mousse had split. And to confirm my fears of the mousse not going to set, due to the lack of setting agent or whipping the eggwhites and cream; it was in fact runny when you put your spoon into it. It wasn't a complete disaster though, we all mixed through the whipped cream on top and I then renamed it 'chocolate soup'. It had a lovely flavour to it, and it was like eating melted ice-cream.

If you are going to do this recipe, I suggest whipping the cream, and beating your eggwhites until stiff peaks form, instead of following step 4 of the recipe.

Blender Chocolate Mousse
Valli Little
Get your hands on:
1 cup (100g) finely chopped dark chocolate
1/4 cup (55g) caster sugar
1 teaspoon instant coffee granules
2 tablespoons brandy
3 eggwhites
3/4 cup (185ml) thickened cream

Serve it with:
Whipped cream
Dark chocolate shavings

1.Place the finely chopped chocolate in a blender.

2. Place the sugar, coffee, brandy and 3/4 cup (180ml) water in a saucepan over medium-low heat and bring to the boil, stirring to dissolve the sugar and coffee.

3. With the blender motor running, carefully pour in the hot liquid through the feed tube, blending until the chocolate has melted.

4. Add the eggwhites and cream and pulse the blender several times to just combine.

5. Pour the mousse into 4 serving glasses and chill for 4 hours or overnight. Sever topped with whipped cream and chocolate shavings.

Serves 4.


Oh noes! Such a shame that it split because it's so nicely presented. Good idea calling it chocolate soup though. ;)

When is the big move? Very exciting!

A big move. Very exciting....

Too bad, it must be 'unsetting week' for all

Thanks for sharing. Although it might not have turned out exactly how you intended I bet it tasted nice. I think food bloggers should also share some failures so we aren't all doomed to relive the same mistakes or attempt the same poorly founded recipes.

Love this simply recipe using only a blender! Though I won't be maknig it soon... looking for recipes require mixing with my new kitchenaid. lol!!!! Can't wait for your new post that features your boysenberry KA!

In my reader this post title was cut off after "blender" and I thought this week's theme was blender. That would be pretty awesome, especially after just watching a delicious duck confit dish get thrown into a blender on Hells Kitchen! Gross!

Anyway, chocolate soup hey? At least looks good and you will be whipping up (ha!) delicious nonfail desserts with your beautiful new toy before too long! Woo!

Haha, when life deals you split mousse, make chocolate soup!

Good luck with the move.


Have fun on your move! I think your mousse still looks very delicious to me.....creamy and delicious....mmm

D'oh! It sucks when things don't turn out as planned, but on the up side, we learn more from failure than success. Rest assured your next mousse will be super-awesome!

Love your finished Soup Shellie, very original? Don't fret darln Girl, 'Never a problem, just finding the Solution,' and you did just that. Fantastic, I will be in for some of your 'Choco Soup' anytime. You do realize, that 'Secret' de- Stress ingredient, 'LA CHOCOLATE' maybe seemingly to you a little sad that it just had to be a 'Shellie' original. But Delish! on all counts.
Jeanne x :)

Good luck with the move. Just think of all the wonderful things you will be making once the KitchenAid is let out of it's box!

I used mine for the first time on the weekend. Think I am in love!

What was it Matt Preston said on Masterchef? "Call it what it is now, not what you intended it to be"? Chocolate soup sounds pretty good from my end! :D

Hehe chocolate soup. Interesting that the egg whites aren't beaten. Shame it didn't work out, but it still looks delicious :)

I have that book and the blender chocolate mousse is the only recipe I have made from it.

Mine didn't work out at all either, which is why I haven't tried any more of the recipes in the book.

I am glad it wasn't just me the recipe didn't work out for!

Valli Little was talking about this recipe on the radio this morning - in the current version of the recipe she has now doubled the weight of chocolate (200 g), almost doubled the sugar (100 g) and reduced the cream by a third to half a cup. Perhaps that will help it set!

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