This Thermomix Chocolate Mousse is rich, creamy and decadent. Top it with whipped cream and chocolate shavings for the perfect dinner party dessert.
I have really struggled to make chocolate mousse in the past. But my kids love it (as do I) and so I have persevered to come up with the best chocolate mousse recipe I could.
Well, Thermomix to the rescue, because finally I have a reliable recipe that makes perfect chocolate mousse every time.
The Thermomix makes melting the chocolate very easy, but also whipping the cream and whisking the eggs - both things I think are essential to get right to create a beautifully airy and light mousse.
Ingredients for Chocolate Mousse
There are just five ingredients in chocolate mousse (six if you add a dash of liqueur).
- Sugar - any white sugar will do. You will be milling it anyway.
- Thickened Cream - make sure you choose cream that can be whipped. Cooking cream will not work.
- Chocolate - You could use any kind of chocolate for this easy chocolate mousse, but I think dark chocolate with 70% cocoa solids is the best chocolate for mousse.
- Liqueur (optional) - eg. Cointreau or Grand Marnier. I like to use one of these orange flavored liqueurs just to give a hint of orange to the mousse and make it feel a little more indulgent. If I making it for the kids, I leave it out.
How to make chocolate mousse in the Thermomix
Making a quick chocolate mousse in the Thermomix is very simple. I have followed this exact recipe for chocolate mousse and it works out perfectly every time.
- Start by milling the sugar and setting it aside.
- Next whip the cream and set it aside (see tips below)
- Then melt the chocolate and butter then stir in the egg yolks and whipped cream. Put this chocolate mixture into a large bowl while you whisk the egg whites.
- Next whisk the egg whites. This takes around 1 minute 30 seconds to become light and fluffy and then you whisk in the sugar for a further minute. It will be almost like a meringue mixture.
- Finally, fold in the egg whites into the chocolate mixture. Do this carefully to maintain the light and airy texture.
- Chill it in the fridge for at least 2 hours, then top with whipped cream and grated chocolate to serve.
Tips for making the best Thermomix Mousse
Making homemade chocolate mousse in the Thermomix is very easy but here are a few tips that will help make sure it turns out perfectly:
- When whipping the cream, be careful not to over-whip it or it will split. This can happen very quickly and so you need to watch it like a hawk. I leave the measuring cup off and watch it whipping through the hole in the lid. You will notice the texture changing. From experience I find this usually happens around the 1 minute mark, but it can happen sooner, so watch it from 30 seconds onwards.
- Be very careful when separating your eggs. The tiniest bit of egg yolk in the whites can prevent them from whisking properly. Remember - eggs are easier to separate when cold, but easier to whisk when at room temperature.
- Make sure your bowl is completely clean and dry before whisking your eggs. If you have a second bowl (or second Thermomix) now is the time to use it to save time!
- Gently fold the egg whites into the chocolate mixture. You want it to be well mixed, but remain light and airy to create the best chocolate mousse.
Love Chocolate? You will also love these Thermomix recipes:
- Torta Caprese (flourlesss chocolate cake)
- Thermomix Chocolate Brownies
- Thermomix Chocolate Chip Cookies
- Thermomix Peanut Butter Chocolate Brownies
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Thermomix Chocolate Mousse
- 35 g sugar
- 125 g thickened cream
- 125 g dark chocolate
- 10 g butter
- 3 eggs separated
- 1 tbsp Cointreau or Grand Marnier optional
- Add sugar to the Thermomix bowl. Mill for 10 seconds / speed 9. set aside.
- Insert the butterfly attachment. Add the cream to the bowl and whip for around 1 - 1:30 minutes / speed 3. Watch it carefully from 30 seconds onwards and keep an eye out for the texture changing. You want it to be thick and fluffy. Set aside.
- Break the chocolate into pieces and add to the bowl with the butter. Melt for 4 minutes / 50 degrees / speed 2. Check that it is fully melted, if not repeat for a further 1-2 minutes.
- Add the egg yolks, whipped cream and Cointreau/Grand Marnier (if using). Mix for 15 seconds / speed 4. Set the mixture aside in a large bowl.
- Now clean and thoroughly dry the bowl and insert the butterfly attachment.
- Add the egg whites and whisk for 90 seconds / speed 3.5.
- Add the sugar and continue to whisk for a further 1 minute / speed 3.5.
- Use a spatula or spoon to fold the egg whites into the chocolate mixture. You want it to be well mixed but don't over mix it. You want to keep it light and airy.
- Divide the mixture into serving bowls and chill in the fridge for a minimum of 2 hours before serving.
- Top with whipped cream and grated chocolate to serve.