Thermomix Chocolate Mousse

For ever chocoholic out there, there’s nothing more decadent than a bowl of chocolate mousse for dessert! Making chocolate mousse in the Thermomix is oh-so-easy. This recipe is based on the Everyday Cookbook and is just totally delicious.

Thermomix Chocolate Mousse

When I serve my 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.

Thermomix Chocolate Mousse

This Thermomix chocolate mousse is a great option if you’re having guests over and want to prepare dessert early. Simply whip it up, pop it in the fridge to set and it will be good to go once dessert time rolls around.

Thermomix Chocolate Mousse

Enjoy!

Thermomix Chocolate Mousse

The most decadently delicious Thermomix Chocolate Mousse... a classic favourite made super simple!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Thermomix Recipes by Thermobliss

Ingredients

  • 200 g dark chocolate , chopped
  • 200 g full fat cream
  • 4 eggs , separated
  • 1 tablespoon caster sugar
  • pinch salt
  • Optional toppings: chopped strawberries or raspberries , chocolate shavings, whipped cream, crushed peppermint crisp bar, crushed chocolate honeycomb

Instructions

  1. Place chocolate into the TM bowl and grate for 10 seconds on Speed 6.
  2. Add 50g of the cream and melt together for 4 minutes, 50 degrees, Speed 2.
  3. Add the egg yolks and mix for 15 seconds, Speed 4.
  4. Pour the mixture into a separate bowl and set aside.
  5. Clean and dry the TM bowl.
  6. Place the butterfly into the TM bowl and whip the remaining 150g full fat cream on Speed 4 until it has thickened (this will take about 10-30 seconds).
  7. Place the whipped cream into a separate bowl.
  8. Clean and dry the TM bowl - make sure it's very dry or otherwise your egg whites won't whip in the next step!
  9. Place the butterfly into the TM bowl and add the egg whites, caster sugar and a pinch of salt (the salt will stabilise the egg whites).
  10. Whip for 3 and 1/2 minutes on Speed 3.5 or until stiff peaks have formed.
  11. Add the chocolate mixture and the whipped cream to the TM bowl.
  12. Combine everything together for 20 seconds on Reverse Speed 3.
  13. If the mixture isn't completely combined, finish mixing it with the spatula.
  14. Refrigerate for 3 hours.
  15. Serve with optional toppings.

 

Comments 36

  1. 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

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      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.

    2. 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

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  2. 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.

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      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!

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  3. 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!!

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  4. 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.

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    2. 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.

  5. 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!

  6. 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😉

  7. Delicious but my first batch of whippet cream became butter, perhaps reduce the time to 5sec if using heavy cream.

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      Hi Reggie, the time it takes to whip the butter also depends on the temperature of it and it’s expiry date. It’s important to watch it carefully while it’s whipping. We’ve all done the same thing at some stage!! 🙂

  8. Hi there, quick question, I used to make Chocolate Mousse before my Thermomix and it had alcohol in it – brandy I think. Can I still add this to the chocolate part? It was just really yummy and I would love to recreate it using my thermomix

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      Hmm good question! I personally havent done this (yet hahaha!!) but I’ll pop your comment here and see if anyone else can answer your question. xx

  9. 1 star
    I’ve made this twice and the egg white would not whip. I ensured it was thoroughly clean….. so disappointed. Making it for hubby for easter😭

  10. 5 stars
    First ever real success with chocolate mousse, I used a good quality Belgian dark chocolate and it was IN-SANE. I also saved a bit of time by not washing the jug between the chocolate and cream steps, just scraped out well then added the cream straight in!

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