Chocolate Liégeois (Thermomix Recipe)
Chocolate Liégeois is a timeless French dessert made with silky chocolate cream topped with light, sweetened whipped cream. Served chilled in tall glasses, it’s luxurious yet surprisingly simple to prepare—especially with the help of a Thermomix.
This dessert is all about contrast: deep chocolate flavor balanced by airy whipped cream, creating a spoon-by-spoon indulgence that feels both nostalgic and elegant.
Why You’ll Love Chocolate Liégeois
- Classic French café dessert
- Rich, smooth chocolate flavor
- Made easily in the Thermomix
- Perfect make-ahead dessert
- Elegant presentation with minimal effort
It’s ideal for dinner parties, holidays, or when you want a refined dessert without baking.
Ingredients (Serves 4–6)
Chocolate Cream
- 500 ml whole milk
- 80 g sugar
- 30 g cornstarch
- 150 g dark chocolate (50–60% cocoa), broken into pieces
- 1 egg yolk
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 300 ml cold heavy cream
- 30 g powdered sugar
- ½ teaspoon vanilla extract
Optional garnish: chocolate shavings, cocoa powder, or grated chocolate
How to Make Chocolate Liégeois in the Thermomix
Step 1: Make the Chocolate Cream
- Place milk, sugar, cornstarch, egg yolk, and vanilla in the Thermomix bowl.
- Cook 8 min / 90°C / speed 4.
- Add dark chocolate pieces and mix 30 sec / speed 5 until fully melted and smooth.
The cream should be thick, glossy, and smooth.
Step 2: Chill the Chocolate Cream
- Pour the chocolate cream into individual serving glasses.
- Cover with plastic wrap (touching the surface to prevent skin).
- Refrigerate for at least 2 hours, or until fully chilled.
Step 3: Whip the Cream
- Clean and dry the Thermomix bowl thoroughly.
- Insert butterfly whisk.
- Add cold cream, powdered sugar, and vanilla.
- Whip 20–30 sec / speed 3.5, watching carefully to avoid over-whipping.
Step 4: Assemble the Liégeois
- Spoon or pipe whipped cream generously over the chilled chocolate cream.
- Garnish with chocolate shavings or a dusting of cocoa powder.
Serve immediately or keep chilled until ready to serve.
Tips for Perfect Chocolate Liégeois
- Use good-quality dark chocolate for rich flavor
- Chill thoroughly before adding whipped cream
- Watch the cream closely while whipping
- Pipe whipped cream for a classic café look
- Serve very cold for best texture and taste
Variations
Extra Intense Chocolate
Use 70% dark chocolate for a deeper cocoa flavor.
Mocha Liégeois
Add 1 teaspoon instant coffee to the chocolate cream.
Dairy-Free Option
Use plant milk and coconut cream (note texture will vary).
Layered Liégeois
Alternate layers of chocolate cream and whipped cream for a dramatic presentation.
Storage & Make-Ahead
- Chocolate cream can be made up to 2 days ahead
- Store covered in the refrigerator
- Add whipped cream just before serving for best results
Serving Suggestions
- Serve in tall glasses or dessert cups
- Pair with espresso or coffee
- Add crisp biscuits or tuile cookies on the side
- Ideal for elegant dinner parties or romantic desserts
Final Thoughts
Chocolate Liégeois made in the Thermomix is a beautifully balanced dessert—rich but light, indulgent yet refined. With its silky chocolate base and cloud-like whipped cream topping, it’s a recipe that never goes out of style.
Simple ingredients, classic technique, and Thermomix ease make this a dessert you’ll return to again and again.