Mascarpone Chocolate Mousse
Italian indulgence with Australian wattle
Mascarpone is what happens when Italians decide that cream isn't rich enough. It's made by curdling cream with an acid—traditionally tartaric acid from winemaking—then draining the result into something that hovers between butter and cream cheese. In Lombardy, it gets folded into tiramisu. In Emilia-Romagna, it accompanies aged balsamic and fresh figs. In Australian Thermomix circles, it gets combined with dark chocolate and topped with wattle-seed cream, which is how culinary traditions evolve.
The wattle seed deserves a moment of explanation. It's the roasted, ground seed of various Australian acacia species, and it tastes like a cross between coffee, chocolate, and hazelnuts. Indigenous Australians have been using it for millennia; the rest of the world is just catching up. In whipped cream, it adds an earthy complexity that prevents the dessert from becoming monotonously sweet.
The technique here is classic Thermomix—the machine melts the chocolate gently, then incorporates the mascarpone in seconds, producing a mousse of almost industrial uniformity. What might take ten minutes of careful stirring by hand takes thirty seconds with the blade spinning. The result is rich enough that small portions are appropriate, which means your single batch of mousse will serve more people than you'd expect.
Method
-
1
Melt the chocolate
Place chocolate pieces and milk in TM bowl. Melt for 4 minutes at 80°C on Speed 3. Scrape down sides if needed, then melt for a further 10 seconds at 80°C on Speed 3. Set aside to cool slightly.
💡 The chocolate should be melted but not hot.
-
2
Add remaining mousse ingredients
Add mascarpone, icing sugar, plum jam, and brandy to the bowl with the melted chocolate. Mix for 30 seconds on Speed 5. Scrape down sides.
-
3
Final mix
Mix again for 10 seconds on Speed 5 until completely smooth and combined.
-
4
Portion and chill
Divide mousse between 6 individual serving glasses or one large bowl. Refrigerate for at least 30 minutes before serving.
💡 The mousse sets further as it chills.
-
5
Make the wattle seed cream
Clean the TM bowl. Insert the butterfly whisk. Add very cold cream, icing sugar, and ground wattle seeds. Gradually increase to Speed 4.
💡 Watch through the hole in the lid—cream can overwhip quickly.
-
6
Whip to soft peaks
Whip for approximately 25 seconds, checking frequently. The cream is ready when it holds soft peaks but is still silky. Timing depends on cream temperature and fat content.
-
7
Assemble and serve
Spoon or pipe wattle cream onto chilled mousse. Garnish with fresh mint leaves and berries. Serve immediately.
Notes & Tips
Wattle seed substitute
- • If wattle seeds are unavailable, substitute 1 tsp instant espresso powder or 1 tsp vanilla bean paste.
Plum jam alternative
- • Raspberry or cherry jam work equally well. The jam adds moisture and a fruity undertone that balances the richness.
Make-ahead
- • The mousse base can be made a day ahead and refrigerated. Make the wattle cream just before serving.
Variations
- • Omit brandy for a family-friendly version
- • Add 1 tsp orange zest to the mousse for chocolate-orange
- • Use white chocolate instead of dark for a sweeter result
Serving size
- • This is rich. A 100ml portion is generous. Don't be tempted to serve larger quantities unless you want guests to feel slightly unwell afterward.