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Chocolate Mousse

For me there is only one recipe for the chocolate mousse and this is the one. There is no dairy (if you use dairy free dark chocolate), no added butter or sugar. It is just perfect and holds really well. The steps are for a traditional method or using a Thermomix®
Prep Time10 mins
Resting Time3 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: Gluten Free, Vegetarian


  • Food processor or whip or egg beater
  • big bowl or individual bowls


  • 200 gr Dark baking chocolate broken in pieces
  • 6 pcs Eggs


  • Melt the chocolate
    Double boil method: Boil some water in a saucepan, place the chocolate in a glass bowl or jug that fits in the saucepan and place it over the boiling water, stir the chocolate while the water is still boiling and until it melts (don’t overcook it or it will harden) - let it cool down.
    Using Thermomix®: melt the chocolate for 4 min/ 45℃/ Speed 2
  • Separate the egg whites and egg yolks.
  • Once chocolate is at room temperature, mix together with the egg yolks.
    Using Thermomix®: blend 10 sec/ speed 4
  • Beat the egg whites with a pinch of salt until firm.
    Using Thermomix®: insert the butterfly and beat for 4 min/ speed 3.5
  • Fold into the chocolate-egg mixture one spoon at a time, slowly to keep the fluffy texture intact.
  • Place in a glass container or individual glasses.
  • Put in the fridge for 2-3 hours before serving


There are so many variations in making a chocolate mousse. Many add sugar, butter or
whipped cream. I've been doing this one for years. Tried, tested, approved.
You can add some chocolate chips, nuts, fruits on top.
Trust me these won’t last long!