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.
Bek says
Can I pre make this a few days in advance?
Lucy says
2-3 days - yes you can 🙂
Alicia says
How much volume roughly
Does this make? If I was to make 150 30ml serves of this would the recipe be ok To double or triple or should I do in batches ?
Lucy says
I would definitely do it in batches!
Elissa says
My egg whites won’t whip???
Donna says
Mine whipped fine, first time making and in time specified.
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!! 🙂