I am not a baker, desserts and breads are hard for me. That’s why I love this easy dessert you make in a blender. This is a recipe favorite from Bon Appetit’s Fast Easy Fresh cookbook by Barbra Fairchild. The lemon cream goes perfectly with the dark chocolate mousse but if you prefer use milk chocolate chips instead of dark and vanilla extract (1 t) instead of the lemon juice in the cream. This recipe is doubled from the original recipe in the cookbook and made 6 servings.
Blender Chocolate Mousse with Lemon Cream
2 c chocolate chips ( I used 1 cup good dark chocolate chips and 1 c milk chocolate)
1 1/2 c water
6 T sugar divided
1/2 t instant espresso powder (or instant coffee)
6 large egg whites
2/3 c chilled heavy whipping cream
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Place chocolate chips into a blender. Bring water, 4 T sugar and espresso powder to a simmer in a sauce pan, stir to dissolve coffee and sugar. Pour over chocolate chips in blender. Cover tightly and blend for 5-10 seconds. Add egg whites and cover and blend on high for 1 minute. Pour into glasses or bowls and chill until mousse is set. Mine took about 2 hours.
For Lemon Cream:
whisk cream, lemon juice, 2 Tablespoons of sugar and lemon zest in a small bowl until small peaks form, add dollop to top of the mousse.