Eggless Chocolate Mousse

The long Summer Vacation is coming to an end finally. Sufi will join school from tomorrow, so, just to make her happy, I’ve made this back to school dessert. My girl loves Chocolate very much, just the way I and my husband do, we’re a Chocolate loving family. This two ingredient Eggless Chocolate Mousse was totally unplanned though, I had some leftover cream in my fridge after making the Black Forest Cake for Sufi’s Birthday. And I had no idea what to do with it until the Mousse thing hits up my mind.

Chocolates Mousse is a love story between Cream and Chocolate. Mousse with raw eggs never appealed me much, I really can’t accept the fact of eating raw eggs, especially egg yolks. This recipe will give you the perfect smooth texture and fabulous taste of real Mousse without eggs. This is easy, I hope you’ll enjoy making it. And don’t forget to share your experience with me. 🙂

Eggless Chocolates Mousse
Eggless Chocolates Mousse

Eggless Chocolate Mousse

Serves: 4

Ingredients

  • Whipped Cream (I used Tropolite) – About 2 Cups (measured after whipping the cream)
  • Dark chocolate- 120g

Method

Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler (read note). The melted chocolate will be a little warm, let it be cooled completely.

Chocolate on the Double boiler (read note)
Chocolate on the Double boiler (read note)
Melted Chocolate
Melted Chocolate

Put the whisk attachments and mixing bowl in the freezer for 30 minutes. Take them out, place the mixing bowl on an ice bath (fill a large bowl/plate with ice cold water and a few ice cubes). Now pour the whipping cream into the mixing bowl. With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.

Whipped cream
Whipped cream

Now add the melted chocolate into the whipped cream. Mix well until smooth.

Mousse after final whisking
Mousse after final whisking

The mousse is ready to set. Scoop the mousse equally into small individual serving bowls or ramekins. Use pieces of aluminium foils or cling film to seal the top of the ramekins. Chill in the refrigerator for 5-6 hours. Serve cold.

You can garnish the Eggless Chocolates Mousse with chocolate sprinkles (just the way I did) or you can use chocolate shavings, fresh fruit or a dollop of whipped cream to decorate the top.

Note:

  • A double boiler is no fancy thing. It’s a bowl of hot water, with a lid on top. You need to place the bowl of chocolate pieces on top of the lid. See picture for reference.
  • Tropolite cream has sugar in it, so, I’ve not added any sugar. If you are using sugar-free cream, then add icing sugar as per your taste after whipping the cream.
  • This recipe can be easily doubled as per your need.

Eggless Chocolates Mousse

This Eggless Chocolate Mousse recipe will give you the perfect smooth texture and fabulous taste of real Mousse without eggs.

Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Chandrima

Ingredients

  • 2 cups Whipped Cream (measured after whipping the cream)
  • 120 grams Dark Chocolate

Instructions

  1. Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler (read note). The melted chocolate will be a little warm, let it be cooled completely.

  2. Put the whisk attachments and mixing bowl in the freezer for 30 minutes. Take them out, place the mixing bowl on an ice bath (fill a large bowl/plate with ice cold water and a few ice cubes). Now pour the whipping cream into the mixing bowl. With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.

  3. Now add the melted chocolate into the whipped cream. Mix well until smooth.

  4. The mousse is ready to set. Scoop the mousse equally into small individual serving bowls or ramekins. Use pieces of aluminium foils or cling film to seal the top of the ramekins. Chill in the refrigerator for 5-6 hours. Serve cold.

  5. You can garnish the Eggless Chocolates Mousse with chocolate sprinkles (just the way I did) or you can use chocolate shavings, fresh fruit or a dollop of whipped cream to decorate the top.

Recipe Notes

A double boiler is no fancy thing. It’s a bowl of hot water, with a lid on top. You need to place the bowl of chocolate pieces on top of the lid. See picture for reference.
Tropolite cream has sugar in it, so, I’ve not added any sugar. If you are using sugar-free cream, then add icing sugar as per your taste after whipping the cream.
This recipe can be easily doubled as per your need.

Eggless Chocolates Mousse
Eggless Chocolates Mousse
Eggless Chocolates Mousse
Eggless Chocolates Mousse
Eggless Chocolates Mousse
Eggless Chocolates Mousse
Eggless Chocolate Mousse
Eggless Chocolate Mousse
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10 Comments

  1. amazinggggg …. is the word 🙂

     
  2. Anonymous

    Hi, this looks like amazing reciepe. Could you please tell clearly when you take out mixing bowl from fridge- you have to add water and cubes in it and then whipped cream same bowl or you need to keep bowl with whipped cream on some other bowl with cubes?
    We have to whisk cream, water and cubes together?
    And can chocolate be melted in microwave- or double boiler is necesarry?

     
    • Take out the empty mixing bowl from deep freezer after 30 minutes, as I’ve mentioned in the recipe. Now pour whipping cream in the mixing bowl. In another large bowl add ice cold water along with some ice cubes. Now place the mixing bowl on this. Start whisking. Never mix water or ice cubes with whipping cream.Hope this helps.

       
  3. Pingback: Idiot proof 2 ingredient party food ideas under 5 minutes - The Pantry

  4. How much sugar would you recommend be added in if the cream doesnot have sugar from before? I want the mousse to have some sweetness to it but not too much as to be overpowering.

     
    • Hi! I would suggest add 100g icing sugar initially after whipping the cream. Then when you mix in the melted chocolate that would add some more sweetness to the mousse mixture. Adjust icing sugar at the end if you think more sweetness is needed.

       
  5. Love this recipe! can not wait to try it. My question is, do you think this mousse would be good in a layered cake?

     
  6. Cold whip cream and warm chocolate were not a good combo. The chocolate clumped up making it impossible to combine the two ingredients into a homogeneous mixture. The flavour was good but the appearance left something to be desired. Will not be trying this recipe again. A waste of good and expensive ingredients.

     
    • Hi Allie,

      So sorry to hear this. I wish if you follow my instructions properly this wouldn’t happen. I’ve mentioned in the recipe, let the warm chocolate cooled completely before adding into the cream.

       

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