Chocolate mousse with the Thermomix® takes 10 minutes and makes 4 servings (around 380 kcal per serving). 150 g chocolate plus 80 g sweetened cocoa powder plus 500 g Rama Cremefine whipping cream alternative. No eggs, no gelatine, no long wait: the Cremefine whips into a fluffy chocolate mass in 25 seconds. From cupboard to glass in 10 minutes.
We make this chocolate mousse mainly when guests arrive unexpectedly and a dessert is needed. Compared to classic mousse au chocolat (with egg yolks, beaten egg whites, gelatine and 2 hours of chilling), the Cremefine version is 95 per cent faster and contains no raw eggs. A bonus: it is safe for children and suitable during pregnancy (no raw eggs).
Quick Chocolate Mousse with the Thermomix®
Ingredients 0 / 5 ✓
- 150 g chocolate
- 80 g cocoa powder (sweetened) e.g. Nesquik or similar drinking chocolate powder
- 500 g Rama Cremefine whipping cream alternative
- fruit of your choice
- milk chocolate sprinkles
Instructions 0 / 3
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1
Chop the chocolate.
Break the chocolate into pieces, place in the mixing bowl and chop for 12 seconds / speed 8, then push down with the spatula. Set 2 tbsp aside.
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2
Whip.
Add the cocoa powder and Cremefine and whip for 25 seconds / speed 6.
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3
Serve.
Prepare the fruit for decoration. Spoon into dessert glasses or a bowl, serve with chocolate sprinkles, then chill or serve straight away.
Tips: You can scoop the mousse with two spoons to form quenelles, place them on a plate and serve sprinkled with chocolate sprinkles.
Depending on how intense you want the mousse to taste, you can use milk chocolate or dark chocolate. Add baking cocoa powder if you want an even stronger chocolate flavour.
Video
Nutrition per serving
Why Cremefine instead of double cream
Rama Cremefine for whipping (15 per cent fat) is a plant-based cream alternative made from vegetable fat and skimmed milk. It whips far more stably than regular double cream (30 per cent fat) because it contains additional stabilisers. The result: a mousse that does not collapse.
Regular double cream would turn liquid again after 30 minutes. Cremefine holds the mousse structure for 24 hours. A further plus: fewer calories than double cream (Cremefine 150 kcal per 100 ml, double cream 330 kcal per 100 ml).
Alternatives for Cremefine: other cream substitute products (Hofgut, own-brand versions), oat whipping cream (vegan), or coconut cream (chilled from the tin, solid part only). For real cream, use 200 g whipping cream plus 100 g mascarpone (the mascarpone provides stability).
Finely chop the chocolate: 12 sec / speed 8
Break 150 g of chocolate into pieces, place in the mixing bowl and chop for 12 seconds at speed 8. Important: the chocolate must be completely chopped, otherwise you will have lumps in the mousse. For larger pieces: 15 seconds.
Which chocolate to use: dark (50 to 70 per cent) for an intense chocolate flavour, milk chocolate for something sweeter and milder, or white chocolate for a variation. A mix of milk and dark (75 g each) gives a good balance.
Pro tip: set 2 tbsp of the chopped chocolate aside. Scatter these on top of the finished mousse for a texture contrast.
80 g sweetened cocoa powder: why not unsweetened
Sweetened cocoa powder (such as Nesquik or similar drinking chocolate powders) already contains sugar (roughly 70 per cent sugar, 30 per cent cocoa). This means the mousse becomes sweet enough without any extra sugar. It also adds extra cocoa depth to the melted chocolate flavour.
It also works with unsweetened baking cocoa: use 60 g cocoa plus 30 g icing sugar. If you prefer a less sweet result, halve the sweetened cocoa powder (40 g) and add 20 g unsweetened cocoa plus 20 g sugar.
Whipping 25 sec / speed 6: do not go longer
Whip all the ingredients for 25 seconds at speed 6. Cremefine has an optimal whipping time that should not be exceeded: from 35 seconds onwards it turns liquid again (over-whipped). Set a timer.
To check whether the mousse is ready: open the mixing bowl briefly and check with the spatula. It should be firm and creamy, forming peaks when you lift the spatula. If it is still too soft: 10 more seconds. If it is already liquid: too late, start again (the stabiliser bond has broken).
Variations: orange, espresso, caramel, vegan
Orange chocolate mousse: Add the zest of 1 unwaxed orange plus 2 tbsp orange juice. A classic combination, intensely fruity.
Espresso chocolate mousse: Add 30 g espresso powder or 50 g cold espresso. A mocha variation, very grown-up.
Caramel chocolate mousse: Replace the chocolate with caramel chocolate and add 1 pinch of sea salt for a salted caramel variation.
Berry chocolate mousse: Fold 100 g raspberry or strawberry puree (mash frozen berries with the spatula) gently through the finished mousse. Marbled and fruity.
Vegan: Replace the Cremefine with oat whipping cream and use vegan dark chocolate. Works just as well.
Nutella mousse: Use 100 g chocolate plus 100 g Nutella instead of 150 g chocolate. The hazelnut note dominates.
White chocolate mousse: Use 150 g white chocolate plus 50 g unsweetened cocoa (for colour contrast). Very sweet and vanilla-forward.
Decoration: berries, sprinkles, mint
Serve in dessert glasses (champagne flutes, jam jars, espresso cups). Three great decoration options:
Fresh berries: Raspberries, strawberries or blueberries on top. The acidity contrasts beautifully with the sweet mousse, a classic restaurant-style presentation.
Chocolate sprinkles: The 2 tbsp of chocolate pieces you set aside earlier, plus some grated white chocolate on top. Great texture contrast.
Mint and icing sugar: 1 fresh mint leaf and a dusting of icing sugar. Looks very professional.
Caramel sauce: Drizzle 1 tsp of caramel sauce over the centre. A restaurant-style finish.
What to serve with chocolate mousse
Serve as a dessert after a meal, in small portions (4 to 6 cm depth in the glass is enough, it is very filling). Goes well with berry sauce or vanilla sauce. Also great as a layered dessert (50 g mousse, 50 g berry sauce, 50 g mousse, berries on top).
Also works as a cake filling in layers: one sponge base, a layer of mousse, another base, another layer. Chill in the fridge for 2 hours to set, then slice. Makes a quick chocolate mousse cake.
Chocolate mousse keeps for 3 days in the fridge, do not freeze
Stored in covered dessert glasses or a bowl in the fridge, the mousse keeps for 3 days. Cremefine preserves better than real double cream (stabilisers). Important: cover it, otherwise the mousse will absorb the smell of other foods.
Freezing does NOT work well: after thawing, the mousse turns grainy (the Cremefine stabiliser fails when frozen). Better to make it fresh instead (it only takes 10 minutes).
Goes well with: Waffles.
Also a good match: Baked Apples with the Thermomix®.
