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Chocolate Cream Mousse

Chocolate Cream Mousse

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cups mini chocolate chips
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk
  • 6 ounces cream cheese, cut in cubes

Directions

  1. Place chocolate chips, sugar and vanilla extract in blender jar.
  2. Heat milk to steaming.
  3. Pour milk into blender jar*. Cover and blend for 20 seconds.
  4. Add cream cheese. Blend 20 seconds longer or until well mixed.
  5. Pour into individual dessert or parfait glasses. Refrigerate until set, at least 2 hours.

*When blending hot liquids, remove center-piece of two-piece lid.  Hot liquids may push lid off jar during blending.  To prevent possible burns; do not fill blender jar beyond the 3 cup level.  With the protection of an oven mitt or thick towel, place on hand on top of lid.  Keep exposed skin away from lid.  Start blending at lowest speed.

Serves: 6

Test Kitchen Tip:  An easy way to heat the milk is to use a glass measuring cup and heat in the microwave. Heat on medium (50%) power for 2 to 4 minutes.

 

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