Chocolate Mousse Variation

Name: Chocolate Mousse Variation
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 Portionen
Ingredients: 300 g Dark chocolate; 100 ml Whipping cream; 1 Stk Vanilla bean; 3 Stk Eggs; 3 Stk Egg white; 1 Prise Salt; 40 g Sugar (fine); 50 g Dark chocolate

Dessert

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

4 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Thermomix® recipe for chocolate mousse variation is a festive dessert with dark chocolate, cream and vanilla. The preparation takes 30 minutes, the cooling time is 4 hours. The recipe yields 6 servings. Ideal as a dessert for special occasions or as the crowning glory of a menu.

Ingredients (8 ingredients)

300 g Dark chocolate
100 ml Whipping cream
1 Stk Vanilla bean
3 Stk Eggs
3 Stk Egg white
1 Prise Salt
40 g Sugar (fine)
50 g Dark chocolate

Preparation (8 steps)

Melt chocolate and cream

Thermomix® Setting

6 min/122°F/Speed 2 50

Put 250 g dark chocolate in pieces into the mixing bowl and chop for 10 sec/level 8. Add 100 ml whipping cream and melt for 4 min/50°C/level 2. Scrape down from the edge with the spatula and melt for another 2 min/50°C/level 2 until a homogeneous mass has formed.

360

Add vanilla

Thermomix® Setting

10 sec/Speed 3

Cut the vanilla bean lengthwise, scrape out the pulp and put it in the mixing bowl. Stir for 10 sec/level 3. Pour the chocolate mixture into a bowl and let it cool slightly.

Stir in egg yolks

Separate the eggs, refrigerate the six egg whites. Add three egg yolks one after the other to the cooled chocolate mixture and stir with a whisk. Let the mixture cool completely.

Whisk egg whites

Thermomix® Setting

4 min/Speed 3.5

Clean and dry the mixing bowl. Put three egg whites with a pinch of salt into the mixing bowl and whisk with the butterfly for 3 min/level 3.5 until stiff. Slowly sprinkle in 40 g sugar (fine) while whisking and whisk for another 1 min/level 3.5 until the egg whites form peaks.

240