My mom’s been making this for me and my brother since we were little kids, and it wasn’t until going to college and asking for the recipe that I realized how deceptively simple it is. Turns out there are more elegant ways to satisfy an intense chocolate craving than stuffing a fistful of chocolate chips in your face (although that may just happen along the way).
Get some cream, chocolate, one egg, hook yourself up with a blender, and you’re in the market for this dessert of chocolate nirvana. Technically it’s “pot de crème au chocolat,” or “chocolate pot of cream/custard,” a French dessert that is weird to say with an accent in the middle of all of your other words, so we’ll just go with chocolate mousse. Fancy French cooking has never been easier (except for maybe this French toast recipe).
Pot de Creme au Chocolat (Chocolate Mousse)
- Prep Time: 5 minutes
- Cook Time: 5-10 hours
- Total Time: 5-10 hours
- Servings: 4
Heat cream in the microwave until just boiling.
#SpoonTip: This is best done in 30-second intervals.
Whirl egg in blender.
With blender on, slowly pour in hot cream, incorporating it into the egg.
#SpoonTip: Don’t add the cream without the blender running, or you’ll wind up with scrambled eggs.
Add chocolate chips and blend for about one minute until smooth.
#SpoonTip: If you stopped the blender between steps three and four, be careful of hot cream splashing up when you start it again. Don’t close lid entirely over blender, but cover partially with a paper towel.
Portion into ramekins (whatever size you want, depending on your desire to share).
#SpoonTip: If you’re an Oreo fiend like I am, this is a good time to add them.
Chill in refrigerator until set.
#SpoonTip: Here’s why total time can range between 5 to 10 hours. It really just depends on how firm you want your mousse and how long your patience endures. The longer it sets, the denser and less pudding-like it will be. You really can’t go wrong either way.