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 ½ 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.
Elissa says
My egg whites won’t whip???
Julie says
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!
Lauren Matheson says
Hooray!!
Annie says
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?
Alexandra Young says
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
Lucy Mathieson says
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
Reggie Schippers says
Delicious but my first batch of whippet cream became butter, perhaps reduce the time to 5sec if using heavy cream.
Lucy Mathieson says
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!! 🙂