Quick and Easy Chocolate Mousse by Chef Tom Walton

Chocolate Mousse Recipe

We wanted to share Vitamix Australia ambassador Chef Tom Walton’s latest Chocolate Mousse recipe!

Easter is just around the corner, and we’re looking forward to enjoying all the choccy treats we possibly can! Known for his delicious, wholefood recipes, Chef Tom Walton makes the most effortless and elevated chocolate mousse – perfect for those looking to indulge in choccy treats this Easter.

Tom uses his Vitamix Ascent Series to achieve the perfect rich, creamy consistency.

Use the best quality chocolate you can here, and there’s an option to swap the cream for coconut cream if you like.

You can make these the day before or up to three days in advance and have them ready in the fridge only needing to add your toppings!

RatingDifficultyBeginner

Prep Time4 hrs 10 mins

 1 ¼ cup (310ml) thickened cream or use coconut cream
 200g dark chocolate, roughly chopped
 1 free range egg
 1 tsp vanilla bean paste
 ½ cup coconut yoghurt
 2 figs, each cut into 6 wedges
 1 punnet raspberries
 1 violet crumble bar, smashed

1

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 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.

2

Remove the lid and add the rest of the cream then secure the lid and blend again for 20 seconds on setting 4.

3

Divide the mixture between 4 glasses or small bowls or use 1 large serving dish and place in the fridge for 4 hours or overnight to set.

4

When ready to serve, spoon the coconut yoghurt over, and top with the figs, raspberry and crushed violet crumble.

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Ingredients

 1 ¼ cup (310ml) thickened cream or use coconut cream
 200g dark chocolate, roughly chopped
 1 free range egg
 1 tsp vanilla bean paste
 ½ cup coconut yoghurt
 2 figs, each cut into 6 wedges
 1 punnet raspberries
 1 violet crumble bar, smashed

Directions

1

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 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.

2

Remove the lid and add the rest of the cream then secure the lid and blend again for 20 seconds on setting 4.

3

Divide the mixture between 4 glasses or small bowls or use 1 large serving dish and place in the fridge for 4 hours or overnight to set.

4

When ready to serve, spoon the coconut yoghurt over, and top with the figs, raspberry and crushed violet crumble.

Chocolate Mousse Recipe by Chef Tom Walton

Looking for something savoury this Easter? Look no further than this Salami Prosciutto and Provolone Casatiello!

Chocolate Mousse
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