Description

This classic chocolate mousse is a dream for every chocolate lover! I have been making it since my childhood and it is always a hit. The preparation is very simple and succeeds with the Thermomix® in no time. The mousse is incredibly creamy and airy, with an intense chocolate flavor. Perfect as a dessert for special occasions or just when you feel like something sweet. It tastes best well chilled. If you like, you can garnish it with fresh berries or some cocoa powder. An absolute must for all chocolate fans!

Ingredients (4 ingredients)

20 g Butter

10 cl Light liquid cream

6 piece Eggs

200 g Chocolate

Preparation (6 steps)

Melt chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 200g chocolate into pieces and put in the mixing bowl. Melt for 3 min./50°C/speed 2.

180

Add butter

Thermomix® Setting

1 min/122°F/Speed 2 50

Add some cubes of butter (approx. 20g) to the melted chocolate in the mixing bowl and stir for 1 min./50°C/speed 2 until the butter is completely melted.

Add egg yolks and cream

Thermomix® Setting

20 sec/Speed 3

Add 6 egg yolks and 10 cl cream to the mixing bowl and stir for 20 sec./speed 3.

Beat egg whites

Beat 6 egg whites until stiff in a separate bowl.

Fold in egg whites

Carefully fold the stiff egg whites into the chocolate mixture. Not in the Thermomix.

Chill

Pour the mousse into glasses or a bowl and refrigerate for at least 4 hours.

Finished cooking? Great! 🎉

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About this recipe

Chocolate mousse is a bit like the madeleine de Proust of my childhood. My grandmother, an outstanding cook, prepared it for every special occasion. Her secret lay in the simplicity of the ingredients and patience. I have adapted her recipe with the Thermomix®, but the spirit remains the same: a smooth and comforting delicacy. The chocolate, of course, is the star ingredient. Opt for a quality dark chocolate, with at least 70% cocoa. It will bring the bitterness and depth needed to balance the sweetness of the cream and butter. The butter, in small quantity, contributes to the silky texture of the mousse. The light liquid cream, contrary to what one might think, does not weigh down the preparation. It brings moisture and lightness. Finally, the eggs, separated into yolks and whites, are essential. The yolks enrich the mousse and give it its smoothness, while the whites, beaten until stiff, give it its volume and lightness. With the Thermomix®, the preparation becomes child's play. The melting of the chocolate is perfectly controlled, preventing it from burning. The incorporation of butter and egg yolks is done homogeneously, guaranteeing a smooth texture. Be careful, it is crucial not to overwork the preparation at this stage, at the risk of making it too dense. The most delicate step remains the incorporation of the beaten egg whites. They must be added delicately, lifting the mass from the bottom up, so as not to break them and preserve their volume. This step is imperative by hand. For a vegetarian version, it is possible to replace the cream with a plant-based cream made from soy or almond. For a touch of originality, you can add a pinch of fleur de sel, Espelette pepper or cinnamon to the preparation. These spices will enhance the flavor of the chocolate and bring a surprising note. The chocolate mousse is best enjoyed very fresh. Serve it in individual verrines or in a large salad bowl. Accompany it with fresh red fruits, a few slivers of caramelized hazelnuts or a quenelle of whipped cream. A chocolate tile or a few cat tongues will also make a perfect accompaniment. Chocolate mousse can be kept in the refrigerator for 2 to 3 days. It can also be prepared in advance, which is very practical if you are having guests. Do not hesitate to take it out of the refrigerator a few minutes before serving so that it regains all its flavor and texture.

Chocolate Mousse Classic

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Description

Ingredients (4 ingredients)

Preparation (6 steps)

Melt chocolate

Add butter

Add egg yolks and cream

Beat egg whites

Fold in egg whites

Chill

Finished cooking? Great! 🎉

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