Blender Chocolate Mousse

Can a food processor be used in place of a blender?

1/2 c Milk 1 c heavy cream 2 t Butter 1/2 t Instant Coffee 2 Eggs 5 oz semisweet chocolate chips 2 t Cognac or vanilla 1 t Powdered Sugar 1 oz unsweetened chocolate Heat 1/2 cup milk & 1/2 cup cream until it bubbles (Do not boil or scorch). Remove from heat. In blender mix butter, eggs, coffee, chocolate chips, liquor until creamy.On low speed, drizzle in the very hot milk. Blend until smooth, 1 minute.Divide liquid in 4 serving dishes chill 4 hr Beat remaining 1/2 cup heavy cream powder sug

I eliminated the blender and all of the ingredients except the rum, which I tripled. To be honest, it tasted nothing like chocolate mousse, but somehow it didn't really matter.

If I want to avoid the alcohol, I don't think I can just leave it out. What can I use to replace the 1/4 cup of liquid in the recipe?

This is insanely good!! Followed the recipe as written and just knocks your socks off with the richness, texture, and flavor intensity. Used dark Jamaican rum. Directions were spot on. Used Artisan Kettle organic extra dark chocolate, 72% cacao. Already in tiny chunks. I honestly can't understand why people use NYT Cooking site to promote their own recipes. If that's what you want to do then go to Allrecipes or see if Sam Sifton will hire you. Thanks very much Ms Rao

Followed the recipe exactly. Turned out perfectly. As much as I appreciate the comments with alternate versions, I like to hear that it works as instructed too.

I make foolproof mousse much more easily: Mix 1/4 cup sugar with 2 Tbs water, microwave for 1 minute. Add a bag of dark chocolate chips (10 oz.) and 1/2 stick of butter. Microwave for two more minutes, take it out and stir until all the chocolate is melted. Separate three eggs. Add 1/2 tsp vanilla and the three egg yolks to the chocolate and stir; add a little Nescafe if wanted. Whip the 3 egg whites and fold in. Refrigerate, in ramekins if you like, until firm. Serves about 5.

Oh, YES! Made what I believe was this exact recipe, decades ago (from a newspaper clipping), and have been hoping to uncover the old clipping or an alternate source. Incredibly easy; incredibly good. Earned raves at dinner parties as a young wife when I didn't know much about cooking. Thank you, Tejal Rao! In case of desperation, can use stick blender/egg beater as alternative to blender; can replace coffee with water or extra rum; can replace rum with water + extra vanilla (for flavor).

All the recipe says is dark chocolate. What percentage is it? This is extremeny important because it can change the amount of sugar you add to the mouse depending on how sweet or bitter your final mousse will be.

This is basically the same recipe that came with my Cuisinart food processor in 1980. In that recipe, you process two eggs with 1 cup of chocolate chips for about 30 seconds, the with the food processor running, you pour in the boiling syrup made from the sugar and water. It melts the chocolate and heats the eggs enough to not be a problem. I know, I’ve been making and eating this for 40 years and I’m immuno-compromised.

Easiest of all, and delicious, this is from 30 years ago. 3/4 cup milk 6 oz semi-sweet chocolate chips 1 egg 1/8 tsp salt 1 tsp vanilla 2 tbsp sugar Heat milk until just short of boiling. Blend chocolate chips, beaten egg, salt, vanilla and sugar in blender until smooth. Add hot milk, beat 2 minutes at high speed. Break bubbles with wooden spoon and pour into pot de creme pots. Chill for several hours or overnight. Makes 6 small pots.

I saw this and made it immediately as I had all ingredients on hand. The end result looks nothing like the photo and really lacks that airy mousse texture. While the taste is fine, this really turned into more of a ganache with a bit of a greasy/rich mouthfeel.

Curious -- where does the fiber come from?

For the blenderless among us, will a food processor work and if so which blade?

Would Vitamix work?