By Late August. Ava's third birthday Saturday. Emma threw the party at her house — twenty kids and parents, plus the family. Ava chose the theme: "kitchen." She wanted a kitchen-themed birthday party. Emma had ordered Ava a small chef's coat, a real one, child-sized, with her name embroidered. Ava wore it for the entire party including the cake. The cake — which Lily made — was a chocolate sheet cake with three brisket-shaped fondant decorations on top, because Ava had specifically requested "brisket cake," and Lily had honored the request literally. The brisket fondant was actually made with cocoa-dyed chocolate ganache. It was excellent. It was also an absurd thing to put on a three-year-old's cake, and we all knew it, and we all loved it.
Ava's gift from me was a small wooden cutting board that Tyler had built (subcontracted, because Tyler is now the family woodworker), with her name burned on it. It is for her future. She will use it when she's nine. For now it sits on my counter waiting. Ava accepted it with the focused intensity of a small chef receiving the tools of her trade. She said, "Thank you, Ong Noi." Then she ran off to chase another kid with a slice of brisket fondant.
Made bún chả Hà Nội again Sunday because the family was scattered and I wanted comfort food. Just me and Smokey. Mai had been over Saturday for the birthday and was tired. Sunday at home alone with the dog and the noodles. I ate sitting on the back porch with the noodles in a bowl in my lap. Smokey watched. Smokey did not get noodles. Smokey understands the rule. Bobby gets noodles. Smokey gets brisket trim. The economy works.
Lily’s brisket fondant cake was a masterpiece of absurdity and love, and the chocolate ganache underneath it all was genuinely excellent — that part stayed with me long after the party. Sunday, alone on the back porch with my bún chà and Smokey watching hopefully, I kept thinking about that chocolate. When the birthday chaos fades and the family scatters, sometimes you want the comfort of a good chocolate dessert without the production of a full cake — something quiet and rich that you can make for yourself. This easy blender chocolate mousse has that same spirit Lily put into her ganache: simple technique, serious chocolate payoff, and no apologies for how good it is.
Easy Blender Chocolate Mousse
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes + 1 hour chilling | Servings: 4
Ingredients
- 6 oz bittersweet or semisweet chocolate, roughly chopped
- 3 large eggs, at room temperature
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 3/4 cup heavy cream, divided
- Whipped cream and chocolate shavings, for serving (optional)
Instructions
- Melt the chocolate. Place the chopped chocolate and 1/4 cup of the heavy cream in a small saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth. Remove from heat and let cool for 2 minutes.
- Blend the base. Pour the melted chocolate mixture into a blender. Add the eggs, sugar, vanilla extract, and salt. Blend on medium speed for about 30 seconds until smooth and fully combined.
- Add the cream. With the blender running on low, slowly pour in the remaining 1/2 cup heavy cream. Increase speed to medium-high and blend for 20–30 seconds until the mixture is airy and slightly thickened.
- Chill. Pour the mousse into four individual serving glasses or ramekins. Refrigerate for at least 1 hour, or until set and cold throughout.
- Serve. Top with a dollop of whipped cream and chocolate shavings if desired. Serve cold.
Nutrition (per serving)
Calories: 380 | Protein: 7g | Fat: 28g | Carbs: 27g | Fiber: 2g | Sodium: 110mg