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Preparation time
0min
Total time
0min
Portion
6 portion(s)
Level
--

Ingredients

  • 1/2 cup boiling water
  • 2 tspns powdered gelatine
  • 2 rounded Tblspns raw cacao powder (or organic cocoa powder)
  • 60 g Rapadura
  • 4 room temperature eggs, separated
  • a pinchof cream of tartar

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1. 1. Measure boiling water and gelatine into a small measuring jug and whisk with fork until completely combined.

    2. Add cacao (or cocoa) and stir in well until dissolved. This mixture needs to reach room temperature - you can put it in the fridge for a little while if you're in a hurry.

    3. Grind Rapadura in DRY Thermomix for 30 seconds on speed 9. Tip into a small bowl and set aside.

    4. Place egg whites in Thermomix bowl and add a pinch of cream of tartar. (This helps to stabilize the egg whites - makes a light, fluffy mousse.) Whip with butterfly attachment, speed
    4, for about 1 1/2 to 2 minutes, or until stiff peaks form.



    5. Continue beating on speed 4, and begin to add powdered Rapadura SLOWLY, 1
    tablespoon at a time through hole in lid.  Beat until meringue is thick
    and glossy.  (It won't be stiff any more - that's okay.)



    6. With machine still mixing on speed 4, add egg yolks one at a time, beating well after each addition. Stop machine.



    7. Check temperature of gelatine/cocoa mixture - it needs to be the same
    temperature as the egg white mixture before combining them!



    8. With butterfly still attached, and machine running on speed 4, slowly
    drizzle cocoa mixture into egg white mixture in a thin stream through
    the hole in the lid, until well combined. (If it starts to spit out at you, just put the MC on and drizzle onto the lid - then it will drip down into the bowl without spitting.)



    9. Pour mixture into six small serving cups and refrigerate for four
    hours, or until set and chilled. Or if you're impatient like me, pop
    them in the freezer for half an hour! tmrc_emoticons.;) Dust with some cocoa and serve.

Tip

Make sure your egg mixture and cocoa mixture are the same temperature when you combine them, or it won't work well. Once it sets, it should have little air bubbles all through it, as in the photo.

This recipe is easily doubled if you want 12 servings.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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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Dairy Free Chocolate Mousse

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