Espresso Chocolate Mousse
A Chef Aly Thermomix reinterpretation of Delia Smith-style chocolate mousse with coffee: metric ingredients, exact TM6 and TM7 times, temperatures and speeds for Australian home cooks.
This is my independent Thermomix homage to Delia Smith and the comforting appeal of chocolate mousse with coffee. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🍫250 g key fruit, chocolate or dairy ingredient as needed
- 🍬120 g caster sugar
- 🥛2 eggs or 300 g cream, depending on dish
- 🧈80 g butter
- 🌾120 g plain flour or almond meal
- 🌼1 tsp vanilla extract
- 🧂Pinch sea salt
Thermomix method
- Add sugar and any citrus zest or dry flavouring to the mixing bowl and mill 10 sec / speed 9.
- Add dairy, eggs or fruit base as suited to the dessert and cook 7 min / 90°C / speed 3 until smooth and thickened.
- Scrape down, then blend for a silky texture 15 sec / speed 6.
- Pour into dishes or a tin and chill or bake as needed; finish 2 hr before serving
Aly's tips
- Read the full method before starting so the Thermomix settings flow smoothly.
- Keep the measuring cup off when reducing or sautéing so steam can escape.
- Taste at the end and adjust salt, lemon or herbs to suit your ingredients.
Questions
Is this the original Delia Smith recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Delia Smith and chocolate mousse with coffee; it is not endorsed by or affiliated with the chef.
Can I make this Espresso 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.
Can I prepare it ahead?
Yes. Most components can be prepared earlier the same day, then reheated or finished just before serving for the best texture.
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.