Ingredients:
500 ml whipping cream (minimum 35% MF)
250 g dark chocolate (chopped)
1 teaspoon vanilla extract
Icing sugar or caster sugar (optional, to taste)
Instructions:
Heat the cream:
Pour 250 ml cream into the Thermomix bowl.
Set to 3 minutes, 80°C, speed 1, until bubbles appear on the edges.
Melt the chocolate:
Add the chopped chocolate and vanilla extract into the bowl.
Let it sit for 1 minute so the chocolate begins to melt.
Mix 30 seconds, speed 3, until smooth and homogeneous.
Add the remaining cream:
Incorporate the 250 ml cold cream.
Mix 10 seconds, speed 3, until integrated.
Adjust sweetness:
Taste the mixture and, if needed, add icing sugar or caster sugar to taste.
Mix 5 seconds, speed 3, to combine.
Chill the mixture:
Pour the mixture into a bowl and cover with plastic wrap.
Refrigerate for at least 4 hours or until well chilled.
Whip the mousse:
Attach the butterfly whisk to the blades.
Whisk the chilled mixture at speed 3.5 until it reaches a mousse-like texture (about 30-60 seconds, being careful not to overmix and prevent it from curdling).
Serve:
Divide into cups or bowls and decorate as desired.
Enjoy your homemade chocolate mousse with Thermomix.
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