Our Thermomix Chocolate Mousse recipe is the perfect dessert! It is made with just five simple ingredients and takes just 15 minutes to prepare. You can serve on it's own or why not top with your favourite fresh berries, whipped cream or grated chocolate for an even bigger chocolate hit!
Why you will love this Chocolate Mousse Recipe:
Simple ingredients - you will need only five ingredients to make this chocolate mousse.
Quick to prepare - this mousse takes less than 15 minutes to put together, then you just need to pop it into the fridge to chill!
Make ahead - you can make this mousse the day before you plan to eat it and keep in the fridge until ready to enjoy.
Versatile - place the mousse into individual serves, then you can add your favourite toppings when ready to enjoy.
Ingredients
Please note you will find the full ingredient list and method in the recipe card below.
- Chocolate - we suggest using a good quality dark chocolate for this recipe. You can use milk chocolate if you prefer however the mousse will lose some of its richness.
- Eggs - it is important to make sure your eggs are at room temperature before using.
- Cream - you will need thickened cream for this recipe.
- Sugar - caster sugar works the best with this recipe, however you could use icing sugar if that is all you had.
- Salt - this helps to stabilise the egg whites, I promise you won't taste it in the mousse!
How to Make Thermomix Chocolate Mousse
The full recipe method can be found in the recipe card below.
Step 1. Grate the chocolate.
Step 2. Add a little of the cream and cook until the chocolate has melted.
Step 3. Add the egg yolks and combine - set aside until needed.
Step 4. Whip the remaining cream until soft peaks form. Set aside until needed.
Step 5. In a CLEAN bowl, add the egg whites, caster sugar and salt and whip until light and fluffy.
Step 6. Add the whipped cream and chocolate mixture and combine.
Step 7. Divide between serving bowls and place into the fridge to set.
How to Serve Chocolate Mousse
When I serve my Thermomix Chocolate Mousse, I like to pop it into little glasses and then have a selection of yummy things that everyone can top their's with. Chopped strawberries, raspberries, chocolate shavings, whipped cream, crushed Peppermint Crisp bars or crush chocolate honeycomb are all delicious options... and I certainly wouldn't say no to any of them.
Tips for Making Chocolate Mousse :
Although this recipe takes just 15 minutes to prepare, you will need to allow for 2 - 3 hours of chilling time.
We suggest using a good quality dark chocolate for this recipe, you can use milk chocolate if you wish however the mousse will be paler in colour and lose some of its richness.
It is important to ensure your eggs are at room temperature before whipping the egg whites.
You need to make sure the Thermomix bowl is clean and dry before whipping the egg whites, otherwise you will not get a white fluffy mixture.
Frequently Asked Questions
The most common reason for your chocolate mousse not setting is likely due to the cream not being whipped well enough before being added to the mixture.
The most common ingredients for chocolate mousse are eggs, cream, chocolate and sugar.
More Easy Thermomix Dessert Recipes:
- Lemon Cheesecakes
- Chocolate Self-Saucing Pudding
- Thermomix Mango Cheesecake
- Chocolate Custard
- Baked Lemon Cheesecake
- Thermomix Caramel Custard
- Thermomix Panna Cotta
Looking for more?
You can find more delicious Thermomix desserts in our books and eBooks. Shop the range here.
Thermomix Chocolate Mousse
Equipment
- Thermomix
- Butterfly attachment
Ingredients
- 200 grams dark chocolate
- 200 grams full fat cream
- 4 eggs separated
- 1 tablespoon caster sugar
- ⅛ teaspoon salt
Instructions
- Place chocolate into the Thermomix bowl and grate for 10 seconds on Speed 6.
- Add 50 grams of the cream and melt together for 4 minutes, 50 degrees, Speed 2.
- Add the egg yolks and mix for 15 seconds, Speed 4.
- Pour the mixture into a separate bowl and set aside.
- Clean and dry the Thermomix bowl.
- Place the butterfly into the Thermomix bowl and whip the remaining 150 grams of full fat cream on Speed 4 until it has thickened (this will take about 10-30 seconds).
- Place the whipped cream into a separate bowl.
- Clean and dry the Thermomix bowl - make sure it's very dry or otherwise your egg whites won't whip in the next step!
- Place the butterfly into the Thermomix bowl and add the egg whites, caster sugar and a pinch of salt (the salt will stabilise the egg whites).
- Whip for 3 and ½ minutes on Speed 3.5 or until stiff peaks have formed.
- Add the chocolate mixture and the whipped cream to the Thermomix bowl.
- Combine everything together for 20 seconds on Reverse Speed 3.
- If the mixture isn't completely combined, finish mixing it with the spatula.
- Divide amongst your serving bowls and refrigerate for 2 - 3 hours.
Notes
- Although this recipe takes just 15 minutes to prepare, you will need to allow for 2 - 3 hours of chilling time.
- We suggest using a good quality dark chocolate for this recipe, you can use milk chocolate if you wish however the mousse will be paler in colour and lose some of its richness.
- It is important to ensure your eggs are at room temperature before whipping the egg whites.
- You need to make sure the Thermomix bowl is clean and dry before whipping the egg whites, otherwise you will not get a white fluffy mixture.
Sarah says
This is the first of 4 chocolate mousse recipes that my fussy husband as enjoyed. I was determined to find one his supertaster taste buds enjoyed and this hit the spot. I personally am a raspberry mousse fan as the chocolate is too rich but for die hard chocolate lovers this is the bomb! Thank you!
Oh n having 2 bowls really helped?
Sarah says
This is the first of 4 chocolate mousse recipes that my fussy husband as enjoyed. I was determined to find one his supertaster taste buds enjoyed and this hit the spot. I personally am a raspberry mousse fan as the chocolate is too rich but for die hard chocolate lovers this is the bomb! Thank you!
Cher says
Mine turned out sloppy enough to pour into a bowl. Nothing like the picture ?
Lucy says
Hi Cher, the mixture will not be firm (like in the picture) until after it has set in the fridge. 🙂
Julio says
I am going to make it and add a little cream of tartar that I bought at Lidl. I have used it before and it enhances the stability of whipped stuff.
Peta says
Can you advise what 'full fat cream' is called on the supermarket shelf?
Thanks
Lucy says
Hi Peta, it's just normal cream (not light cream). xx
Aidan says
Joke, 15min prep 15min cook... get to end and wait for it... "refrigerate for three hours". That's awesome, but I made this to eat now.
Lucy says
Hehehe it's just cruel, right!!?? xx
Timmy says
AND BOOM!!!
Bloody ripper of a recipe. took 15mins from start to finish, cream whipped beautifully, eggs whites peaked like a legend. All in All went perfectly. Can't wait to scoff into it!!
Lucy says
Yay! So glad you liked it!! xx
Casey says
I couldnt get egg whites... i used a clean 2nd thermomix bowl so it wasn't a case of not being dry enough ?
Lucy says
I'm sorry to hear that Casey - were your egg whites room temperature?
Suzie says
Hi ... Could you double this recipe & if yes would you have to alter any of the times or speeds?
Suize
Lucy says
Yes you can double the recipe - just keep an eye on it and increase the times if needed. xx
Anna Mauger says
Really disappointed with this recipe. The number of times I have to pull stuff out and in was annoying - a lot longer then 15minutes, by the time I dried my thermie bowl and reassembled. Also I whipped my cream for 20 seconds and it separated and didn't actually thicken. I bought whipping cream? any suggestions? Thanks.
Lucy says
Hi Anna, there are a few steps to this recipe but luckily none of them are too time consuming or difficult! Cream can be tricky in the Thermomix. How long it takes to whip perfectly depends on how fresh your cream is. Fresher takes a lot longer!
Dixi Lou says
The cream needs to be really cold. Must have been in the fridge for a few hours after bringing home.
Rose says
Hi, I was just wondering how long this might keep for in the fridge?
Lucy says
Only a day or two due to the cream 🙂
Marika says
Love this! Very decadent and very easy to make.
Lucy says
Fantastic!! Thanks for the beautiful feedback!
Stephanie says
You had Caster Sugar listed in the ingredients but wasn't used at all in the steps - have you missed a step? I've just tried making this and am nervous that when I pull it out of the fridge in a few hours it will be nothing like a mousse.. Fingers crossed. Also - I found that this did not make enough for 6 serves at all.
You said it would take 5 minutes but step 2 took 4 minutes alone - it took me over 40 minutes to make this including all the washing and drying of the bowl. Just some feedback for you! Thanks
Lucy says
Hi Stephanie, sorry I've just added in when the caster sugar should be added. Oops! And yes you're right - the recipe makes 6 small serves. It's very rich so the serves are quite small.
SUE says
I didn't use sugar ,made this last night using my TMX book it was Perfect :-)))) I can't believe what I'm making !! I can't cook lolxx
Lucy says
That's awesome!!! Thanks for the feedback! xx
SUE says
It's fine without sugar !:-))
Laura says
Caster sugar is used in step 9
leana says
Just wondering if I can use white chocolate for this? I need to make a green mousse for a birthday 🙂 tia
Robyn says
Yum! I made a similar version this week using avocado's - was delish too 🙂
Amy @ HandbagMafia says
I love how easy this kind of thing is in a thermie!