Mousse au Chocolat with the Thermomix® is on our table the moment guests are expected. 15 minutes of active work, 3 hours in the fridge, and the dessert is ready. We have been making it this way for years.
The recipe works identically in the TM31, TM5 and TM6. The chocolate melts at 4 minutes / 50°C / speed 2, and the egg whites whip up on speed 3.5. But the Thermomix® does not handle the final step. Folding happens by hand, with a whisk. Anyone who skips this or tries it in the machine will lose half the airiness. That is the real make-or-break moment in this recipe.
Mousse au Chocolat with the Thermomix®
Ingredients 0 / 6 ✓
- 4 eggs
- 1 pinch salt
- 240 g double cream
- 200 g dark chocolate
- 80 g butter
- 2 sachet vanilla sugar
Instructions 0 / 5
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1
Whip the egg whites.
Insert the butterfly whisk. Separate the eggs. Place the egg whites and salt in the mixing bowl and whip on speed 3.5 until stiff. Set the egg whites aside and refrigerate.
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2
Whip the cream.
Rinse the mixing bowl. Place the double cream in the mixing bowl and whip on speed 3.5 until stiff. Set the whipped cream aside and refrigerate. Remove the butterfly whisk.
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3
Melt the chocolate.
Break the chocolate into pieces, add to the mixing bowl with the butter and vanilla sugar, and melt for 4 minutes / 50°C / speed 2.
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4
Add the egg yolks.
Add the egg yolks, stir for 20 seconds / speed 4, then transfer to a bowl and leave to cool.
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5
Rest and serve.
Fold in the whipped cream and then the egg whites using a whisk, until no white streaks remain. Spoon into small bowls or dessert glasses, or leave in one large bowl. Chill the mousse for at least 3 hours in the fridge.
Tip: Garnish each serving with a small piece of chocolate and a sprig of mint.
Video
Nutrition per serving
Why the egg whites make all the difference
The mousse consists of three elements: the chocolate and egg yolk base, the whipped double cream (240 g), and the stiff egg whites from 4 eggs. The base provides the flavour. The cream provides the richness. But the egg whites provide what turns a mousse into a mousse: the air.
Stirring the egg whites instead of folding them presses exactly that air out. The mousse turns flat, dense and noticeably heavier than it should be. Folding correctly means moving the whisk from the bottom upwards while gently rotating the bowl. No stirring, no beating. We need about 2 minutes by hand for 6 servings. The Thermomix® stays off during this step.
Why 70% cocoa is the minimum
The recipe contains 2 sachets of vanilla sugar and 80 g of butter. Both ingredients add sweetness. Anyone using chocolate below 60% cocoa will end up with a mousse that is too sweet and has no distinct chocolate character of its own. We always use dark chocolate with at least 70%, usually 72%. That gives the finished mousse enough bitterness to balance the butter and sugar without the overall result tasting overpowering.
Milk chocolate works, but that is technically no longer a Mousse au Chocolat, it is a sweeter chocolate dessert. Both are fine, just not the same thing.
Where the mousse loses its lightness
Cream and egg whites too warm
Both must be cold when folded in. Warm cream collapses the moment you fold it. Warm egg whites lose their structure within minutes. Our fix: After whipping in the Thermomix®, the cream and egg whites go straight into separate bowls in the fridge. We only fold them in once the chocolate base has cooled completely to room temperature, not just slightly.
Chocolate base still too hot
The base comes out of the Thermomix® at 50°C. Even after stirring in the egg yolks (20 seconds / speed 4) and transferring the mixture to a bowl, it still needs 10 to 15 minutes to cool down properly. Folding in the cold cream too early will melt it. Our fix: We put the bowl in the fridge for 10 minutes before we start folding.
Not enough chilling time
3 hours is the minimum. If the mousse is not firm enough after 3 hours, it is usually because the base was too warm when folded, or the egg whites were not truly stiff. Our fix: Leave it overnight. Mousse au Chocolat genuinely tastes better on the second day because the flavours have had time to settle.
With espresso, orange or liqueur
With orange: Stir 1 tsp of freshly grated orange zest into the chocolate base, directly after adding the egg yolks. It creates a clear counterpoint to the bitterness of the chocolate.
With espresso: Add 1 tsp of instant espresso to the chocolate mixture. The coffee flavour is barely noticeable as coffee, but it noticeably deepens the chocolate taste.
Vegan: Replace the egg whites with aquafaba (the liquid from a 400 g can of chickpeas, whipped on speed 3.5 until stiff) and the cream with coconut cream. The vegan version sets a little firmer but works well. Replace the butter with coconut oil.
Berries, sponge fingers or advocaat as accompaniments
If you regularly need stiff egg whites, we have a detailed guide: Egg whites with the Thermomix® with all the tips for whipping on different models.
A second dessert that can be prepared just as easily in advance: Mascarpone Dessert with the Thermomix®. It also works the day before and keeps well for 2 days in the fridge.
If you have leftover egg whites after the recipe (for example because you used more yolks than needed), take a look at our Thermomix® Advocaat. We deal with the leftover egg white problem there directly.
3 days in the fridge, better overnight
Fridge: 2 to 3 days, well covered with cling film or a lid. Press the film directly onto the surface to prevent a skin forming.
Freezing: Possible, but the texture changes on thawing. The mousse becomes firmer and some of the airiness is lost. Always thaw in the fridge, not at room temperature.
Individual glasses: We spoon the finished mousse into small glasses or ramekins and cover each one separately. This makes serving easier and the mousse keeps just as well as in one large bowl.
Also worth a look: Baked Doughnuts with 3 Fillings with the Thermomix®.
