Dessert: The Easiest Chocolate Mousse Ever

Recipe by /contributors/victoria-granof The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blender. Salmonella from underdone eggs is rare, but if you're concerned about partly uncooked yolks, sk

Ingredients

6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings (optional)
1 cup milk (any fat content)
2 tablespoons brewed espresso
4 tablespoons butter (1/2 stick)
2 eggs (the freshest possible)

Instructions

Place the chocolate in a blender.
Heat the milk, espresso, and butter in a small pot until the milk is scalded, about 3 minutes.
Pour the milk mixture into the blender and blend until the chocolate is dissolved and the mixture is smooth.
Add the eggs and blend until no lumps remain.
Pour into cups and chill until set, about 1 1/2 hours. Garnish with the chocolate shavings, if desired, and serve.

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