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Chocolate yoghurt mousse cake



10 portion(s)


  • 200 g Digestive biscuits
  • 1/2 teaspoon ground cinnamon
  • 40 g melted butter
  • 1 egg yolk, (large)


  • 400 g dark chocolate
  • 3 egg yolks, large
  • 2 tablespoons Contreau or orange liqueur, (Baileys also ok)
  • 200 g Thick natural greek yoghurt
  • 300 g thick cream, (I use double cream)
  • 4 egg whites, (large)

Chocolate Glaze (optional)

  • 200 g dark chocolate
  • 185 g thick cream, (I use double cream)
  • 2 tablespoons Liquid Glucose Syrup

Raspberry Coulis

  • 200 g frozen Rasberries
  • 100 g raw sugar
  • 40 g lime juice, (about 1 large lime)
  • 6
    16h 0min
    Preparation 1h 0min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Biscuit base
  1. Set oven at 150 degrees celcius, fan forced.

    Using butter and baking paper line the base and sides of a loose bottomed cake pan (about 23cm in diameter).

    Whip cream into soft peaks and set aside in the fridge. I use a hand wisk for this step as double cream turns to butter very quickly in the thermomix.

    Add biscuits to TM bowl, crush 5 seconds speed 5. Add the egg yolk and butter and mix 5 seconds speed 5.

    Transfer to the lined cake tin and press down firmly.  I use a small bottle to press.

    Bake at 150 degrees for 15 minutes. Then allow to cool before adding mousse.

  2. Chocolate mousse
  3. Clean and dry TM jug and butterfly.  Traces of oil will prevent egg whites from whipping so I always do a vinegar wash before whipping eggs. If you do not have two TM jugs it may be more convienient to whip egg whites in a seperate bowl using hand beaters, as the bowl must also be scrupulously clean and dry for melting the chocloate to which you add the egg whites later.  This washing step takes time, during which the egg whites may loose their firmness.


    Beat the egg whites till they form stiff peaks 3 minutes, speed 3, butterfly, or untill stiff (may be less than 3 minutes). Transfer to another large bowl and set aside.


    Wash and dry TM bowl,  ensure it is absolutely dry by spinning the blades in an empty bowl at high speed to fling off any water and heat to 50 degrees for a couple of minutes. Any water will cause the chocolate to seize.

    Add cubed chocolate to the TM bowl, melt 3 minutes, 50 degrees, speed 1.  Scrape bowl and repeat till all melted.

    Add the egg yolks through the lid whist mixing 3 seconds, speed 3. The chocolate will go fudgy, dont worry.

    Add the liqueur, then yoghurt, then reserved whipped cream through the hole in the lid whilst mixing, 10 seconds, speed 4.  Scrape sides and base with spatular mix again 10 seconds speed 4.

    Pour into the large bowl containing the whipped egg whites and gently fold the egg whites into the chocolate mousse.

    Pour over cooled biscuit base, tap gently to level and release large bubbles. Transfer to a fridge for at least 8 hours, or overnight.

  4. Chocolate Glaze
  5. Put cubed chocolate, cream and glucose into the TM jug and melt 5 minutes, 50 degrees, speed 1.  Scrape and repeat untill all melted.  Do not mix faster as you dont wnat to introduce air bubbles into the  glaze. Pout over the mousse cake whilst still in the tin and return to the fridge for about an hour before serving.

  6. Raspberry Coulis
  7. Put Raspberries, sugar and lime juice in clean TM bowl and cook 8 minutes, 90 degrees, speed 3. Seive through a fine seive and leave to cool and thicken in the fridge before serving.

  8. Ingredient notes
  9. This dessert contains raw eggs and live yoghurt. I do not keep it more than 48 hours for food safety reasons.  So it cannot be made many days in advance. 


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Its easy to scoup out the glucose syrup if you heat the spoon in a glass of boiling water for a couple of minutes first.[[wysiwyg_imageupload:1576:]]

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I had made a cake which

    Submitted by Hunnieja on 29. August 2016 - 09:10.

    I had made a cake which failed but was left with a smaller cake.  So I made your mousse, ganache and coulis. I did not have Greek yoghurt and it was late at night so used plain yoghurt. I over whipped the egg whites I think, so I was not sure what I'd end up with. As it turned out it was quite a master piece. I had this amazing layered chocolate mousse cake with a beautiful ganache and coulis. Thank you as it got me out of a pickle at the last minute. 

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