Creamy Milk Chocolate Mousse

Creamy Milk Chocolate Mousse

Thermomix recipe: Creamy Milk Chocolate Mousse. Ready in 20 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

Instructions

  1. Place milk chocolate pieces into the clean and dry mixing bowl. Chop 10 sec / Speed 8. Scrape down sides of bowl.
  2. Add 10 g water to the chopped chocolate. Melt 3 min / 50°C / Speed 2. Transfer the melted chocolate to a separate bowl and set aside to cool slightly.
  3. Thoroughly wash and dry the mixing bowl and butterfly whisk. Ensure the bowl is completely free of any grease or moisture.
  4. Insert the butterfly whisk. Add the very cold heavy cream to the mixing bowl. Whip 1-2 min / Speed 3.5, or until soft peaks form. Be careful not to over-whip. Transfer the whipped cream to a separate bowl and refrigerate.
  5. Without washing the bowl, insert the butterfly whisk. Add the egg whites and a pinch of salt to the mixing bowl. Whip 2-3 min / Speed 3.5, or until stiff peaks form. Carefully remove the butterfly whisk and transfer the whipped egg whites to a separate bowl.
  6. Remove the butterfly whisk. Add the egg yolks and caster sugar to the mixing bowl. Mix 30 sec / Speed 3 until pale and creamy. Scrape down the sides of the bowl.
  7. Add the slightly cooled melted chocolate to the egg yolk mixture in the bowl. Mix 30 sec / Speed 3 until well combined.
  8. Gently fold in the whipped cream into the chocolate mixture using a spatula, until just combined. Do not overmix.
  9. Carefully fold in the whipped egg whites into the chocolate mixture in two batches, using a spatula. Fold gently to retain as much air as possible, until no white streaks remain.
  10. Divide the mousse into 4 serving glasses or ramekins. Refrigerate for at least 4 hours, or preferably overnight, to set.
  11. Serve chilled, optionally garnished with chocolate shavings or cocoa powder.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.