Hear is a excellent recipe sent to us by reader Kathleen Nguyen
for her Crock-Pot Chocolate Mousse.
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Crock-Pot Chocolate Mousse
2 Cups of Heavy Whipping Cream
1/3 Cup of Bold Coffee (Cold or Room Temperature)
4 Large Eggs
3 Tablespoons of Sugar
31/2 Cups Milk Chocolate Chips
1 Teaspoon of Vanilla
- Combine coffee, cream, eggs, sugar, and vanilla in crock-pot.
- Mix combination well with fork or whisk.
- Stir in chocolate chips
- Cover pot and cook on low for two hours or on high for one.
- Strictly adhere to cooking time.
- When cooking time is finished, the mixture should have small bubbles and the chocolate should be melted for the most part.
- Remove stoneware and stir mixture to smooth out the chocolate chip chunks.
- Pour the mixture into a blender and blend on high to fluff the texture.
- My preset high setting blended the mousse for about 1 minute and expanded it from about 3 cups to about 5 cups.
- The consistency should be light and fluffy but not too liquidy.
- Allow the mixture to cool before pouring into serving dishes.
- If you are using chocolate bowls, be sure to let the mousse COMPLETELY cool to avoid a mess of melted chocolate bowls!
- I would also refrigerate the chocolate bowls prior to pouring in the mousse.
- Cover and refrigerate dishes for 3 hours before enjoying.
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