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Chocolate Mousse

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Chocolate Mousse Recipe tested
Chocolate Mousse Recipe tested
created: 2010/10/19 changed: 2015/08/31
3

Ingredients

Portions6 portion(s)
  • 2 eggs, separated (at room temperature)
  • 1 pinch cream of tartar
  • 30 g icing sugar
  • 70 g unsalted butter
  • 1 tsp Vanilla Bean Paste
  • 150 g dark chocolate, broken into pieces
  • 300 g whipping cream, plus extra to serve
  • chocolate, for garnishing
6
8m
Preparation 8m
Baking/Cooking
7
Difficultymedium
For Thermomix-Users with some experience
8
Recipe is created for
 
 Thermomix ® TM 31
9

Recipe's Preparation

1.

Heat clean, empty mixing bowl 30 sec/50ºC/speed 1. Insert butterfly. Place egg white and cream of tartar into mixing bowl and without measuring cup, beat 3 min/speed 4. Transfer into a small bowl. Remove butterfly.


2.

Without cleaning mixing bowl, place sugar, butter and vanilla into mixing bowl and combine 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.


3.

Add yolks and beat 1 min/speed 6. Transfer into a small bowl and set aside.


4.

Place cream into mixing bowl and beat 20-30 sec/speed 4, until starting to stiffen, but not completely stiff. Add yolk and butter mixture and blend 5-10 sec/counter-clockwise operation/speed Gentle stir setting. Transfer into a bowl and set aside. Clean and dry mixing bowl.


5.

Place chocolate into mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.


6.

Melt 3 min/37ºC/speed 2. Transfer chocolate into bowl with cream and add reserved yolks and gently fold through with aid of spatula.


7.

Chill in individual glasses or serving bowl for at least 1 hour before garnishing with additional whipped cream and chocolate curls or a crumbled Flake® candy bar to serve.



5

Recipe's preparation

1.

Heat clean, empty mixing bowl 30 sec/50ºC/speed 1. Insert butterfly. Place egg white and cream of tartar into mixing bowl and without measuring cup, beat 3 min/speed 4. Transfer into a small bowl. Remove butterfly.


2.

Without cleaning mixing bowl, place sugar, butter and vanilla into mixing bowl and combine 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.


3.

Add yolks and beat 1 min/speed 6. Transfer into a small bowl and set aside.


4.

Place cream into mixing bowl and beat 20-30 sec/speed 4, until starting to stiffen, but not completely stiff. Add yolk and butter mixture and blend 5-10 sec/counter-clockwise operation/speed Gentle stir setting. Transfer into a bowl and set aside. Clean and dry mixing bowl.


5.

Place chocolate into mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.


6.

Melt 3 min/37ºC/speed 2. Transfer chocolate into bowl with cream and add reserved yolks and gently fold through with aid of spatula.


7.

Chill in individual glasses or serving bowl for at least 1 hour before garnishing with additional whipped cream and chocolate curls or a crumbled Flake® candy bar to serve.



10

Tip

For a truly decadent dessert, use Chocolate Mousse instead of cream on a Pavlova with fresh or frozen berries as topping.

Try cutting a bought sponge cake into cubes. Fold through chocolate mousse and additional whipped cream. Chill and eat!

11

Tip

For a truly decadent dessert, use Chocolate Mousse instead of cream on a Pavlova with fresh or frozen berries as topping.

Try cutting a bought sponge cake into cubes. Fold through chocolate mousse and additional whipped cream. Chill and eat!

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COMMENTS (6)
2
2

The new TM5 recipe is better

I made this the first time and it worked perfectly.  But ive made it 4-5 times sinc and its not set. Been grainy, runny etc. What am I doing wrong? 

Pretty straight forward. Great flavour but found the texture a little grainy. 

Sorry but i just tried to make this mousse for christmas day, what a disaster! It took way longer then 10 minutes to make (at least an hour) and when I went to hand fold the melted chocolate into the mixture it went rock hard so I was left with cream and rocks of chocolate! Im new to thermomix and Making this recipe has certainly put me off buying one! Would have been quicker, easier and cleaner to make it on the stove!  Sorry! 

Sorry Bubblegrub, mousse is always a pain. You can alleviate some of the fiddle by melting the chocolate elsewhere...having said that, TM does melt chocolate very well and with no danger of cooking it!

I made this chocolate mousse yesterday and it seemed to quite a bit of mucking around. Mixing stuff then transfering to bowls and not as easy as I had hoped. It was beautifully rich and  I  actually prefered it  served at room temp as it's quite thick.