I am not sure why people are afraid of chocolate mousse exactly. It is the best dessert to please the chocolate lovers amongst us and is pretty quick in that you can make it and be eating it pretty well within the hour. SO...I have tried to de-mystify it here. I have seen some CRAZY complicated Thermomix mousse recipes, this is not one of them. I do recommend you melting the chocolate in the microwave, if this worries you, just use a bain marie or an Induction cooktop as you would any other time you melt chocolate. Using the Thermomix bowl is not a terrible idea, but it is a small amount of chocolate and you do need to be powering on with other processes.
Of course I totally recommend the best chocolate with Callebaut. I seriously don't think you will get the same results with anything less than couverture, so you have been warned!
Let me know what you think...I love a good hashtag or three!! (Or comment below!)
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- 300 g Chocolate dark milk (54%) BUY
- 50 g golden caster sugar
- 3 large eggs
- 1 tsp Vanilla - Bean Paste BUY
- 20 g Chocolate cocoa powder (dark as possible) BUY
- 300 g whipping cream, very cold, plus more for serving
Melt the chocolate in a microwave and allow to cool slightly without setting.
Meanwhile, place the sugar, eggs and vanilla bean paste into the Thermomix bowl and whip 5 min/Butterfly/50°C/speed 4/MC OFF.
Remove the Butterfly. Add half of the cooled but still melted chocolate and blend with the egg mixture 10 sec/speed 6.
Fold in the remaining chocolate mixture using your silicone spatula. Keep folding until the mixture is glossy and totally combined. It may look like it is starting to split, but keep going. Remove this mixture from the Thermomix bowl and set aside, Cool the Thermomix bowl completely, even placing it into the fridge if necessary, without cleaning it.
When the bowl is completely cold, place the cocoa and cream into the Thermomix bowl and whip cream 20-30 sec/Butterfly/speed 4 or until soft peaks are holding. Fold the cream into the chocolate mixture and divide between serving glasses.
When ready to serve top with whipped or double cream and garnish with fruit, tempered chocolate curls or whatever you like. I used chocolate spoons that I have had for ages...how cute are they?