I’ve said it before and I’ll say it again: I love chocolate! I needed a fast and easy recipe for a really good chocolate mousse and this one is a real winner. It has only four ingredients and it took me about 10 minutes to make. Thermomix makes it so easy, the trickiest part of this chocolate mousse is actually piping it into your serving dishes If you don’t have a piping bag you can always spoon the mousse into wide-mouthed dishes or cups. So grab that bar of good chocolate you’ve been hiding in the back of the cupboard and make yourself a real treat!
Super Easy Chocolate Mousse
This recipe by Jean-Pierre Wybauw of chocolate supplier Barry Callebaut makes a delightful light mousse that lends itself to milk chocolate (usually about 35% cocoa solids), classic baking chocolate (around 54% cocoa solids) and dark chocolate (70% cocoa solids or more). According to Chef Wybauw, the milk makes the mousse lighter than if you just had chocolate and cream. Serves 4 to 8 or 9, depending on the size of the dishes or cups you use. The mousse sets up quite fast so it’s a good idea to have your serving dishes ready before you mix the whipped cream into the chocolate.
250 g good quality chocolate, broken into pieces
130 g milk
50 g sugar
500 g heavy cream
- Weigh chocolate into TM bowl and chop 5 seconds/Speed 10. Scrape sides of bowl with spatula. Weigh in the milk and melt 5 minutes/50° C/Speed 1. Scrape down sides of bowl with spatula and mix 10 seconds/Speed 3 to smooth out any remaining lumps. Scrape out into a large bowl and let cool. Prepare your serving dishes (4 martini glasses, 6 coffee cups, 8 espresso cups, etc.) and your piping bag and nozzle if you’ll be using one.
- Thoroughly clean and degrease your TM bowl in hot soapy water, making sure to wash all the chocolate from the blade. Insert the Butterfly Whisk. Weigh in sugar and cream and whip on Speed 3 until you form soft peaks, about 1 to 1 ½ minutes. Be careful not to overwhip (this is not the time to go and write an email or make a phone call!) as you will end up with sweetened butter and have to start over again
- Scrape the soft-whipped cream out of the TM bowl and gently fold it into your reserved melted chocolate and milk mixture. Pipe the mousse into your serving dishes and place in the refrigerator to set.
Here’s a video of Jean-Pierre Wybauw and Thermomix UK Director Janie Turner showing you how easy it is to make this Super Easy Chocolate Mousse:
Madame Thermomix’s Top Tips:
- After washing your bowl in hot water and before whipping cream, cool down your bowl by rinsing it in cold water. You’ll feel the difference right away!
- The new, improved Butterfly Whisk for the TM5 does a superb job of whipping cream. No worries with your TM31 whisk, either!
- Since you want to whip air into your cream with the Butterfly Whisk, do not put the Measuring Cup on the lid in this instance.
- No-waste tip: Scrape as much whipped cream or other mixture out of the bowl and around the butterfly whisk with a spatula. Then put the bowl back on the TM base and spin 1 or 2 seconds/Speed 4 to flick the rest of your mixture to the sides of the bowl where it is easy to scrape out.
I served my mousse in espresso cups at the end of an 8-course wine tasting dinner where we didn’t need a big dessert. What kind of dishes do you serve yours in?
Bon appétit !
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