Chocolate Speculoos Mousse using a Thermomix
(5)
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Indulge in the luxurious delight of Chocolate Mousse and Speculoos, a dessert that tantalizes your taste buds and elevates your mood! Originating from the rich culinary traditions of Belgium, speculoos cookies add a delightful spice and crunch to this creamy chocolate concoction. Legend has it that speculoos were traditionally baked for St. Nicholas’ Day, embodying the spirit of warmth and celebration. With each spoonful of this velvety mousse, you’ll experience a heavenly blend of rich dark chocolate and the aromatic notes of cinnamon and nutmeg from the speculoos, making it impossible to resist. Perfect for impressing guests or simply treating yourself, this dessert brings a touch of European elegance to your table – just be prepared to share, as it’s bound to disappear in a flash!
Ingredients
- 200 g Dark chocolate
- 50 g Butter
- 6 Eggs
- 50 g Granulated sugar
- 8 Speculoos
- 10 g Bitter cocoa
- 10 g Flaked almond
Steps
Chocolate Mousse
- Cut in pieces, and add 200 g of dark chocolate in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Cut in pieces, and add 50 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Add 3 eggs in the food processor bowl.
- Place the whisk.
- Mix manual: 4:00min / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a mixing bowl.
- Setaside the preparation content.
- Wash the food processor bowl.
- Add 3 eggs only the yellow, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in the mixing bowl.
- Add the melted chocolate mixture to the robot bowl
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl by using the spatula in the mixing bowl.
- Gently fold the whipped egg whites into the chocolate mixture using a spatula.
Speculoos Crumble
- Add 8 speculoos in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 10 g of bitter cocoa in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
Assembly
- Pour the content of the preparation content in a glass.
- Sprinkle 10 g of flaked almond on the preparation content.
- Sprinkle the Speculoos Crumble and Flaked Almonds on top of the mousse.
- Setaside the preparation content in a fridge during 2h .
- Serve Cold.
