The long Summer Vacation is coming to an end finally. Sufi will join the 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 to me much, I really can’t accept the fact of eating raw eggs. This recipe will give you the perfect smooth texture and fabulous taste of real Chocolate Mousse without eggs. I hope you’ll enjoy making this easy recipe. And don’t forget to share your experience with me. 🙂
Eggless Chocolates Mousse
This Eggless Chocolate Mousse recipe will give you the perfect smooth texture and fabulous taste of real Mousse without eggs.
Ingredients
- 2 cups- Whipped Cream (measured after whipping the cream)
- 120 grams- Dark Chocolate
Instructions
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Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler (read note).
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The melted chocolate will be a little warm, let it be cooled completely.
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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.
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Now add the melted chocolate into the whipped cream. Mix well until smooth.
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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.
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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 needs.
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