Thermomix Chocolate Mousse
Where science meets the spoon
The French word "mousse" means foam, which is a curiously unromantic name for something this voluptuous. A proper chocolate mousse should be cloud-like yet intensely flavored, the sort of dessert that dissolves on the tongue before the brain has fully registered its existence. Getting there traditionally requires a certain amount of arm work—whipping cream, whipping eggs, folding everything together with the delicacy of someone defusing a bomb.
The Thermomix changes this equation somewhat. Where your grandmother might have spent twenty minutes with a whisk, watching the egg whites anxiously for signs of overbeating, the German machine accomplishes the same transformation in three and a half minutes at precisely speed 3.5. There is something both wonderful and slightly unsettling about this efficiency, like watching a robot write poetry.
What hasn't changed is the alchemy at the heart of the dish: dark chocolate meeting aerated egg white, fat meeting air, bitterness meeting sweetness. The result should be so light it seems to hover above the ramekin, yet so richly flavored that a small portion feels like plenty. This is not a dessert for those who approach chocolate casually. This is chocolate as meditation.
Method
-
1
Grate the chocolate
Place chopped chocolate into the TM bowl. Grate for 10 seconds on Speed 6.
💡 Fine gratings melt faster and more evenly.
-
2
Melt with cream
Add 50g of the cream to the bowl. Melt together for 4 minutes at 50°C on Speed 2.
💡 Low and slow prevents the chocolate from seizing.
-
3
Incorporate egg yolks
Add the egg yolks and mix for 15 seconds on Speed 4. Transfer the mixture to a separate bowl and set aside. Clean and thoroughly dry the TM bowl.
-
4
Whip the cream
Insert the butterfly. Add remaining 150g cream and whip on Speed 4 until thickened, about 10-30 seconds. Transfer to a separate bowl. Clean and dry the TM bowl completely.
💡 Any moisture will prevent proper egg white peaks.
-
5
Whip the whites
With the butterfly still in place, add egg whites, caster sugar, and salt. Whip for 3½ minutes on Speed 3.5 until stiff peaks form.
-
6
Fold together
Add the chocolate mixture and whipped cream to the TM bowl with the egg whites. Combine for 20 seconds on Reverse Speed 3. If not fully combined, finish gently with a spatula.
💡 Overmixing deflates the mousse—stop when just combined.
-
7
Chill and serve
Divide among 6 ramekins or glasses. Refrigerate for at least 3 hours. Serve with whipped cream, chocolate shavings, or fresh berries.
Notes & Tips
Chocolate quality matters
- • Use the best dark chocolate you can find. Valrhona, Callebaut, or Guittard all work beautifully. Avoid "chocolate-flavored" anything.
Make-ahead
- • The mousse keeps covered in the refrigerator for up to 3 days. The texture becomes slightly denser but remains excellent.
Topping ideas
- • Crushed peppermint crisp for a holiday version
- • Fresh raspberries for brightness
- • A sprinkle of fleur de sel for drama