Chocolate Mousse
A Chef Aly Thermomix reinterpretation of Delia Smith-style chocolate mousse: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
Delia Smith taught Britain to cook, and her chocolate mousse is pure, dark and grown-up. The Thermomix melts the chocolate and whips the eggs, so it comes together in minutes.
Ingredients
- 🍫200 g dark chocolate, broken
- 🥚4 eggs, separated
- 🍬40 g caster sugar
- 🧂1 pinch salt
Thermomix method
- Place the chocolate in the bowl and chop 8 sec / speed 8. Melt 4 min / 50°C / speed 2, then tip into a bowl.
- Insert the butterfly. Add the egg whites and salt and whip 3 min / speed 4 to firm peaks; set aside.
- Without washing, add the yolks and sugar and mix 30 sec / speed 4. Add the melted chocolate and mix 10 sec / speed 3.
- Fold the whipped whites through by hand, gently. Spoon into glasses and chill 2 hours
Aly's tips
- Fold — don't stir — the whites in to keep it airy.
- Use a good 70% dark chocolate for that grown-up edge.
Questions
Why separate the eggs?
Whipped whites give the mousse its light, airy set without any cream.
Is this the original Delia Smith recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Delia Smith and chocolate mousse; it is not endorsed by or affiliated with the chef.
Can I make this Chocolate Mousse in a TM6 or TM7?
Yes. The method is written with TM6 and TM7 settings, using metric weights, clear times, temperatures and speeds.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.