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.
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.
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.
Enjoy!
Thermomix Chocolate Mousse
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
- Place chocolate into the TM bowl and grate for 10 seconds on Speed 6.
- Add 50g 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 TM bowl.
- 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).
- Place the whipped cream into a separate bowl.
- Clean and dry the TM bowl - make sure it's very dry or otherwise your egg whites won't whip in the next step!
- 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).
- Whip for 3 and 1/2 minutes on Speed 3.5 or until stiff peaks have formed.
- Add the chocolate mixture and the whipped cream to the TM bowl.
- Combine everything together for 20 seconds on Reverse Speed 3.
- If the mixture isn't completely combined, finish mixing it with the spatula.
- Refrigerate for 3 hours.
- Serve with optional toppings.
Comments 37
I love how easy this kind of thing is in a thermie!
Yum! I made a similar version this week using avocado’s – was delish too 🙂
Just wondering if I can use white chocolate for this? I need to make a green mousse for a birthday 🙂 tia
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
Author
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.
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
Author
That’s awesome!!! Thanks for the feedback! xx
It’s fine without sugar !:-))
Love this! Very decadent and very easy to make.
Author
Fantastic!! Thanks for the beautiful feedback!
Hi, I was just wondering how long this might keep for in the fridge?
Author
Only a day or two due to the cream 🙂
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.
Author
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!
Hi … Could you double this recipe & if yes would you have to alter any of the times or speeds?
Suize
Author
Yes you can double the recipe – just keep an eye on it and increase the times if needed. xx
I couldnt get egg whites… i used a clean 2nd thermomix bowl so it wasn’t a case of not being dry enough ?
Author
I’m sorry to hear that Casey – were your egg whites room temperature?
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!!
Author
Yay! So glad you liked it!! xx
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.
Author
Hehehe it’s just cruel, right!!?? xx
Can you advise what ‘full fat cream’ is called on the supermarket shelf?
Thanks
Author
Hi Peta, it’s just normal cream (not light cream). xx
Mine turned out sloppy enough to pour into a bowl. Nothing like the picture ?
Author
Hi Cher, the mixture will not be firm (like in the picture) until after it has set in the fridge. 🙂
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.
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!
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😉
Delicious but my first batch of whippet cream became butter, perhaps reduce the time to 5sec if using heavy cream.
Author
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!! 🙂
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
Author
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
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😭
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!
Hooray!!
My egg whites won’t whip???