If you want a chocolate dessert that looks impressive without requiring a complicated process, this Thermomix Chocolate Mousse is a great one to have on hand. It is rich, smooth, light and creamy, yet the preparation is surprisingly straightforward.
What I particularly like about making mousse this way is that the Thermomix takes care of most of the work. The chocolate and cream are gently heated together, the egg yolks are mixed in, and the egg whites are whipped until beautifully fluffy. Once everything is folded together, the mousse only needs some time in the refrigerator to set.
It is the sort of dessert that works just as well after a family dinner as it does when you are serving guests. You can spoon it into individual glasses for a more polished presentation or keep it in one larger container and serve it when needed.
Why This Chocolate Mousse Is Worth Making
- There are plenty of ways to make chocolate mousse, but using the Thermomix makes the process particularly convenient.
- Smooth and Creamy Texture
- One of the best things about this mousse is its texture. The chocolate mixture becomes smooth and velvety, while the whipped egg whites give it that light, airy quality you expect from a good mousse.
- Because the chocolate is gently heated with the cream, there is no need to stand over a saucepan worrying about the chocolate catching or becoming grainy.
- A Simple One-Bowl Method
- The Thermomix handles the main mixing and heating stages, which keeps the preparation uncomplicated. There is no need to melt the chocolate separately on the stove and then use another appliance to whip the egg whites.
- There is still a quick rinse and clean between stages, but overall the process is much less messy than making mousse using several separate bowls and appliances.
- Great for Making Ahead
- Chocolate mousse needs time in the refrigerator to become properly set, so it is a useful dessert to prepare ahead of time.
- Once the mousse has been divided between serving dishes or transferred to a larger container, it can simply be covered and refrigerated. Allow at least 3 hours of chilling, with 4 hours being a good amount of time if you want to make sure it is properly set.
- Easy Enough for Everyday Desserts
- Although chocolate mousse can look like a special-occasion dessert, there is nothing particularly difficult about making this version.
- The preparation itself is quick, and the refrigerator does most of the waiting work. That makes it suitable for a family dessert as well as a dinner party.
- Naturally Gluten Free
- The ingredients used in this mousse make it a gluten-free dessert, provided the individual ingredients you use are suitable for your dietary requirements.
What You Need
- You only need five ingredients to make this chocolate mousse:
- Sugar
- Dark chocolate
- Pouring whipping cream
- Eggs
- Salt
- The simplicity of the ingredient list is part of what makes this recipe so handy. There are no complicated ingredients or special flavouring mixtures needed to create a rich chocolate dessert.
- Sugar
- The recipe uses 50 g of sugar. Raw sugar, caster sugar or rapadura sugar can be used.
- If you prefer a less sweet dessert, the amount can be reduced slightly. Honey can also be used as an alternative, although the recipe as written uses sugar.
- Dark Chocolate
- Dark chocolate provides the main flavour for the mousse. The recipe calls for 200 g of dark chocolate with a minimum of 50% cocoa.
- Cut the chocolate into pieces measuring around 2–3 cm before adding it to the Thermomix. Dark chocolate gives the mousse a deeper chocolate flavour. Milk chocolate can also be combined with the dark chocolate if you prefer a slightly sweeter result.
- Cream
- Use 100 g of pouring whipping cream. Full-fat cream works best here because it helps give the mousse its rich, creamy texture.
- Eggs
- You will need four eggs, separated into yolks and whites.
- Take a little care when separating the eggs. Even a small amount of yolk getting into the egg whites can make it difficult to whip them properly.
- The yolks go into the chocolate mixture, while the whites are whipped separately and then folded through at the end.
- Salt
- Only a pinch of salt is needed. It helps balance the sweetness and brings out the flavour of the chocolate.
Optional Ways to Change the Flavour
- The basic chocolate mousse is delicious on its own, but you can change the flavour if you want something a little different.
- Some options include:
- Orange zest
- Vanilla beans
- Cinnamon powder
- A splash of Bailey’s or Cointreau for a grown-up version
- These additions can give the mousse a different character without changing the basic preparation.
- If you are making the mousse for children or for guests who avoid alcohol, simply leave out the Bailey’s or Cointreau.
Making Chocolate Mousse in the Thermomix
- The preparation is quite simple, but there are a few stages that are worth taking slowly.
- Start With the Sugar
- Place the sugar into the Thermomix bowl and secure the lid.
- Mix for 10 seconds on speed 10.
- Once it has finished, scrape down the sides of the bowl with a spatula. This makes sure the sugar is properly incorporated before the chocolate and cream are added.
- Add the Chocolate and Cream
- Add the prepared dark chocolate and the cream to the bowl.
- Cook for 4 minutes at 50°C on speed 2.
- The gentle temperature is useful here because you want the chocolate to melt smoothly into the cream rather than become overheated.
- After cooking, scrape the sides of the bowl again.
- Add the Egg Yolks
- With the chocolate mixture ready, add the egg yolks.
- Mix for 15 seconds on speed 4.
- The yolks will blend into the warm chocolate mixture, giving the mousse a rich and creamy base.
- Transfer this chocolate mixture into a medium-sized bowl and set it aside while you prepare the egg whites.
Cleaning the Thermomix Bowl
- The egg whites need to be whipped separately, so the Thermomix bowl needs to be clean before continuing.
- Rinse the bowl, then add some hot water and washing-up liquid. Whiz it on high for a few seconds, then wash and dry the bowl completely.
- It is important that the bowl is properly clean and dry before whipping the egg whites.
Whipping the Egg Whites
- Insert the butterfly whisk into the clean Thermomix bowl.
- Add the separated egg whites along with the pinch of salt.
- Whip for 3 minutes on speed 3.5, or until the egg whites are stiff.
- The goal is to get the whites firm enough to hold their shape. Once they have reached that stage, remove the butterfly whisk.
Bringing the Two Mixtures Together
- This is the part where a little care makes a difference.
- Add the whipped egg whites to the chocolate mixture and gently fold them together using a spatula.
- Try not to overmix. The whipped egg whites are what give the mousse its light texture, so mixing too vigorously can knock out some of the air.
- A simple way to make folding easier is to start by adding a small amount of the whipped egg whites to the chocolate mixture. Fold that through first, then add the remaining egg whites and gently fold until combined.
- You do not need to stir aggressively. Slow, careful folding is all that is needed.
Chilling the Mousse
- Once the mixture is combined, pour it into a container or divide it between six individual serving bowls or jars.
- Cover the mousse and place it in the refrigerator.
- Allow it to chill for at least 3 hours before serving. For the best set, allow around 4 hours.
- The mousse is intended to be served cold, so keep it refrigerated until you are ready to serve.
- Individual serving glasses or small dessert jars work particularly well if you are serving this for guests. Alternatively, keeping the whole batch in one container makes things very easy when you are preparing dessert for the family.
A Few Things That Help
- Separate the Eggs Carefully
- Make sure the egg whites are completely free from yolk. Egg yolk can interfere with the whipping process and prevent the whites from becoming properly stiff.
- Don’t Skip the Bowl Cleaning
- The Thermomix bowl needs to be clean and dry before whipping the egg whites. This is an important part of getting the right texture.
- Be Gentle When Folding
- Once the egg whites have been whipped, handle them gently. Overmixing can remove the air you have worked into the whites, resulting in a heavier mousse.
- Give It Enough Time to Set
- Although the hands-on preparation is quick, the mousse needs several hours in the refrigerator.
- For a properly set mousse, allow at least 3 hours, and ideally around 4 hours.
- If you are serving it for dinner, making it earlier in the day is an easy way to take dessert off your list of things to prepare later.
Making It Without a Thermomix
- If you do not have a Thermomix, the mousse can still be made using a few simple adjustments.
- Use icing sugar in place of regular sugar.
- The first stage can be completed in a saucepan on the stove, allowing the chocolate mixture to be prepared without the Thermomix.
- The egg whites can be whipped using a whisk or electric mixer until stiff.
- Once the chocolate mixture and whipped egg whites are ready, gently fold the whites into the melted chocolate mixture. Be careful not to overmix, then transfer the mousse to serving dishes or a container and refrigerate as directed.
Serving the Chocolate Mousse
- There is no need to do anything complicated when serving this mousse. It is already rich and chocolatey, so simple presentation works beautifully.
- For a dinner party, divide the mousse between six small serving bowls or jars before refrigerating. This means each serving is ready to take straight from the refrigerator to the table.
- For a more relaxed dessert, keep the mousse in one larger container and spoon it into bowls when you are ready to serve.
- The most important thing is to serve it cold and give it enough time to set beforehand.
Storage
- Keep the finished mousse covered and refrigerated.
- The mousse can be refrigerated for up to 5 days, making it a useful make-ahead dessert.
- Because the recipe contains eggs and cream, keep it chilled rather than leaving it sitting at room temperature for extended periods.
Description
- A smooth, rich and airy chocolate mousse made with just five ingredients. The Thermomix takes care of the chocolate mixture and whipping, while a gentle fold at the end keeps the mousse light and creamy. Makes 6 servings and is ideal for making ahead.
Duration
- Prep time: 10 minutes
- Chilling time: 3 hours
- Total time: 3 hours 10 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
- 50 g sugar
- 200 g dark chocolate, minimum 50% cocoa, cut into 2–3 cm pieces
- 100 g pouring whipping cream
- 4 eggs, separated
- 1 pinch salt
Instructions
- Place the sugar into the Thermomix bowl and secure the lid. Mix for 10 seconds/speed 10.
- Scrape down the sides of the bowl with a spatula.
- Add the dark chocolate and cream. Cook for 4 minutes/50°C/speed 2.
- Scrape down the sides of the bowl again.
- Add the egg yolks and mix for 15 seconds/speed 4.
- Transfer the chocolate mixture to a medium-sized bowl and set aside.
- Rinse the Thermomix bowl. Add some hot water and washing-up liquid, then whiz on high for a few seconds. Wash and dry the bowl completely.
- Insert the butterfly whisk. Add the egg whites and salt.
- Whip for 3 minutes/speed 3.5, or until stiff.
- Remove the butterfly whisk.
- Gently fold the whipped egg whites into the chocolate mixture using a spatula. Do not overmix. It is easier to fold in a small amount of the egg whites first, followed by the remaining mixture.
- Divide the mousse between 6 serving bowls or jars, or transfer it to one large container.
- Cover and refrigerate for at least 3 hours before serving cold. For the best set, allow around 4 hours.
Notes
- Orange zest, vanilla beans or cinnamon powder can be added for a flavour variation.
- For a grown-up version, add a splash of Bailey’s or Cointreau.
- Make sure no egg yolk gets into the egg whites.
- The Thermomix bowl should be completely clean and dry before whipping the egg whites.
- Fold the egg whites gently to keep the mousse light.
- Allow enough chilling time for the mousse to set properly.
- The mousse can be refrigerated for up to 5 days.
Nutrition Per Serving
- Calories: 322 kcal
- Carbohydrates: 24 g
- Protein: 7 g
- Fat: 22 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0.02 g
- Cholesterol: 129 mg
- Sodium: 61 mg
- Potassium: 295 mg
- Fiber: 4 g
- Sugar: 16 g
- Vitamin A: 340 IU
- Vitamin C: 0.1 mg
- Calcium: 52 mg
- Iron: 4 mg
