BLENDER CHOCOLATE MOUSSE

1 (12 oz.) pkg. (2 c.) semi sweet real chocolate bits
1/2 c. sugar
3 eggs
1 c. hot milk
2 to 4 tbsp. brandy

In blender combine chocolate; sugar and eggs until mixed.
Add hot milk and brandy.
Blend on medium speed until smooth.
Pour into "pots de creme" or demi-tasse cups. Chill 1 hour.
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BLENDER CHOCOLATE MOUSSE

1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 c. sugar
3 eggs
1 c. hot milk
2 to 4 tbsp. brandy
Whipped cream

Combine chocolate, sugar and eggs in blender container.
Add hot milk and brandy.
Process on medium speed until smooth.
Pour into dessert dishes.
Chill for 1 hour.
Garnish with whipped cream.
Yield: 6 servings.
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BLENDER CHOCOLATE MOUSSE

1 (6 oz.) pkg. chocolate bits
2 whole eggs
3 tbsp. hot, very strong coffee
3/4 c. scalded milk
1 or 2 tbsp. rum

Combine all ingredients in blender and blend on high speed for 2 minutes.
Pour into serving bowl or small cups and chill 4 hours or overnight.
Serves 4.
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BLENDER CHOCOLATE MOUSSE

1 (6 oz.) pkg. semi-sweet chocolate pieces
5 tbsp. boiling water
4 eggs, separated
4 tbsp. dark rum

Beat egg whites until stiff.
Put chocolate in blender.
Blend on high until pulverized, add water and blend on high until all melted.
Add egg yolks and rum.
Blend until smooth.
Fold chocolate mixture into beaten egg whites.
Pour into individual serving dishes and chill 1 hour.
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BLENDER CHOCOLATE MOUSSE

1 env. unflavored gelatin
1 tbsp. instant coffee crystals
3/4 c. milk, scalded
1 (6 oz.) pkg. semi-sweet chocolate pieces
2 tbsp. sugar
1/2 tsp. vanilla
1 c. cold milk
1 c. whipping cream

In blender container combine 1/4 cup cold water, gelatin and coffee crystals.
Cover and blend 20 seconds on low speed.
Add the scalded milk.
Cover; blend until gelatin dissolves.
Add chocolate, sugar and vanilla.
Cover; blend until smooth.
With blender running, add the cold milk.
Pour into bowl; chill until partially set.
Beat just to soft peaks; fold into chocolate mixture.
Pour into individual dessert dishes.
Chill several hours or until firm.
Makes 6 servings.

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BLENDER CHOCOLATE MOUSSE

1/4 c. boiling water
6 oz. real chocolate chips
1 egg
1/2 c. heavy cream
1/2 tsp. vanilla

Blend water and chocolate chips in blender 15 seconds.
Add egg, cream and vanilla; blend until well mixed.
Fill dessert glasses and refrigerate until firm.
Top with whipped cream.
Add chocolate shavings or sprinkles to whipped cream.
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BLENDER CHOCOLATE MOUSSE

6 oz. chocolate bits, semi sweet
2 whole eggs
1-2 tbsp. orange liqueur or rum
3/4 c. scalded milk
3 tbsp. not strong coffee

Place all ingredients in the blender and blend at High for 2 minutes.
Refrigerate.
Serve with whipped cream.