This Blender Chocolate Mousse recipe by Chef Tom Walton is so simple to make and it will be sure to impress your family and friends when you serve it up. It has fast become our new go-to chocolate mousse recipe!
The trick is to use the best quality chocolate you can get your hands on. If you prefer less dairy you can also swap the cream for coconut cream. These make for an effortless and elevated dessert thanks to the Vitamix Ascent.
You can make these mousses the day before or up to three days in advance and have them ready in the fridge, just add your toppings and you are ready to go.
Blender Chocolate Mousse by Chef Tom Walton
Ingredients (serves 4)
1 ¼ cup (310ml) thickened cream (you can also use coconut cream ) 200g dark chocolate, roughly chopped 1 free range egg 1 tsp vanilla bean paste
Toppings
½ cup coconut yoghurt 2 figs, each cut into 6 wedges 1 punnet raspberries 1 Violet Crumble bar, smashed (Violet Crumble is an Australian honeycomb and chocolate bar, you can substitute with any honeycomb, preferably chocolate covered!)
Method
Pour ¼ cup water and half the cream into a small pot and bring to a simmer (try not to let it boil), then remove from the heat.
Meanwhile place the chocolate, egg and vanilla paste into the jug of the Vitamix Ascent blender (or similar blender) and pour over the hot cream, immediately secure the lid and blend on to a smooth texture, starting on setting 1 for 10 seconds then increasing to setting 4 for 1 minute.
Remove the lid and add the rest of the cream then secure the lid and blend again for 20 seconds on setting 4.
Divide the mixture between 4 glasses or small bowls, or use 1 large serving dish and place in the fridge for a minimum of 4 hours.
When ready to serve, spoon the coconut yoghurt over, and top with the figs, raspberry and crushed violet crumble. Enjoy!
This Blender Chocolate Mousse recipe by Chef Tom Walton is so simple to make and it will be sure to impress your family and friends when you serve it up. It has fast become our new go-to chocolate mousse recipe!
The trick is to use the best quality chocolate you can get your hands on. If you prefer less dairy you can also swap the cream for coconut cream. These make for an effortless and elevated dessert thanks to the Vitamix Ascent.
You can make these mousses the day before or up to three days in advance and have them ready in the fridge, just add your toppings and you are ready to go.
Blender Chocolate Mousse by Chef Tom Walton
Ingredients (serves 4)
1 ¼ cup (310ml) thickened cream (you can also use coconut cream )
200g dark chocolate, roughly chopped
1 free range egg
1 tsp vanilla bean paste
Toppings
½ cup coconut yoghurt
2 figs, each cut into 6 wedges
1 punnet raspberries
1 Violet Crumble bar, smashed (Violet Crumble is an Australian honeycomb and chocolate bar, you can substitute with any honeycomb, preferably chocolate covered!)
Method
Pour ¼ cup water and half the cream into a small pot and bring to a simmer (try not to let it boil), then remove from the heat.
Meanwhile place the chocolate, egg and vanilla paste into the jug of the Vitamix Ascent blender (or similar blender) and pour over the hot cream, immediately secure the lid and blend on to a smooth texture, starting on setting 1 for 10 seconds then increasing to setting 4 for 1 minute.
Remove the lid and add the rest of the cream then secure the lid and blend again for 20 seconds on setting 4.
Divide the mixture between 4 glasses or small bowls, or use 1 large serving dish and place in the fridge for a minimum of 4 hours.
When ready to serve, spoon the coconut yoghurt over, and top with the figs, raspberry and crushed violet crumble. Enjoy!
Love Chocolate and want more? Click here for our White Chocolate Cheesecake with Fresh Berries and here for Milk Chocolate Chunk Blondie Bars.
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