Tenina.com's Chocolate Mousse



  1. Soak the gelatine leaf in cold water for 2 minutes. Set aside.

  2. Mill the sugar 10 sec/speed 9. Set aside in a bowl.

  3. Grind the chocolate in the Thermomix for 10 sec/speed 9, it should be a fine crumble.

  4. Add 150 grams of sugar (the rest is for beating the egg whites) and the cream to the chocolate mix, and cook 4 min/60ºC/speed 2.

  5. Add the shot of coffee, the squeezed-out gelatine and the egg yolks. Cook 5 min/60ºC/speed 1.

  6. Transfer the chocolate mixture to a bowl and allow it to cool until it has no appreciable warmth.

  7. Meanwhile, whisk the egg whites, with half the extra sugar in a very clean bowl.

  8. Gradually whisk in the remaining sugar to form a thick, glossy mixture.

  9. Thoroughly fold ⅓ of the egg whites into the chocolate mixture. Add the remaining whites and again fold thoroughly.

  10. Pour into one large bowl or individual ramekins.

  11. Refrigerate for 8 hours or overnight.


Serve with summer fruits, raspberries, strawberries, blueberries, black currants, and raspberry sauce.

AND … Mounting egg whites can be a physical joy. The wonderful copper bowls favoured by the three-star chefs are made for this task, and the music that comes from the whisk into the metal is a true sound of a great kitchen in action. This can be done using the butterfly in the Thermomix, but with a well-used Thermomix it can be extremely difficult to get the bowl clean of any grease. Little is more peaceful than beating egg whites with a balloon whisk and watching them mount and mount and mount. ALSO … Folding is when two mixtures are gently combined in such a way that neither of them is over-mixed and previously incorporated air and volume is not lost. Generally, fold a portion of the lighter weight mixture (egg whites) into the heavier mixture (chocolate) first to lighten the consistency, making it much easier to fold in the remainder.

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