Easy Chocolate Mousse (No Egg)
Feb 12, 2024
This easy eggless chocolate mousse recipe requires only a handful of ingredients and makes a quick little treat to satisfy your chocolate cravings!
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There can’t be an easier dessert to make than a Chocolate Mousse! This Eggless Chocolate Mousse requires a handful of ingredients (just like my eggless chocolate lava cake), is fluffy and light and makes the perfect little treat for just about any occasion. I like to serve the mousse in these homemade chocolate cups to make them look extra pretty.
If you are looking for a quick dessert to whip up for Valentine’s Day, Mother’s Day or any celebration, then you can’t go wrong with this quick and easy chocolate mousse recipe.
I have never been very comfortable about the idea of raw eggs in desserts. And so for desserts like tiramisu, mousse which traditionally call for raw eggs, I always end up making an egg-free version. This chocolate mousse is free of eggs and if you love chocolate as much as I do, then you are going to love this easy dessert recipe.
Table of Contents
Ingredients
This chocolate mousse recipe calls for only a few ingredients.
- Semi-sweet chocolate: The taste of the mousse depends on the chocolate, so make sure to use a good quality chocolate. I like using semi-sweet chocolate but you can also use dark chocolate. The mousse will be less sweet in that case.
- Heavy cream: It is very important to use heavy cream which has a fat percentage of 35%+. The one I used had 40% fat.
- Instant coffee: This is optional but recommended. A little bit of instant coffee intensifies the chocolate flavor in this mousse.
- Vanilla: A little vanilla adds to the flavor of this mousse.
- Butter: You may skip the butter but I like using it for flavor and it also gives a nice shine to the ganache.
- Powdered sugar: The recipe also calls for some powdered sugar (confectioners sugar) to sweeten the whipped cream. You can use granulated sugar here as well.
I served the mousse in these chocolate cups which is optional. But if you plan to make these cups, you would need a semi sphere silicone mold and chocolate melting wafers.
You can use regular chocolate in place of melting wafers but you would need to temper it first. You can obviously serve the mousse in just regular glasses/bowls and skip making these chocolate bowls.
How To Make Eggless Chocolate Mousse
We start by making the chocolate bowls. If you are going to serve the mousse in regular glass cups/bowls, so straight to the mousse making part of the recipe.
Melt the melting wafers in the microwave following the instructions on the package. Once melted, fill each cavity of the semi sphere with chocolate all the way to the top. Place a baking tray beneath to catch all the chocolate.
Then immediately, flip the molds upside down removing all the excess chocolate from the cavity. Shake so that all the excess chocolate from the molds falls off.
Scrape the excess chocolate using an offset spatula. Let the chocolate set. If using melting wafers this just takes around 10 to 15 minutes.
Once set, carefully remove the chocolate bowl from the mold. You would make around 6 to 8 bowls from this. Set these aside while you make the mousse.
Take 8 oz of semi-sweet chocolate and chop it into small pieces. It is important to chop the chocolate into roughly the same size small pieces so that it all melts evenly when hot cream is poured over it. I have used semi-sweet chocolate but for a sweeter mousse you can use milk chocolate and if you prefer less sweet, use dark chocolate.
Transfer the chopped chocolate into a large bowl. Add 1 teaspoon of instant coffee, pinch of salt and 1/2 tablespoon of unsalted butter to it.
Now, bring 1 cup of heavy cream to a slight boil (until it just started simmering from the edges). Add that on top of the chopped chocolate. Also add 1 teaspoon of vanilla extract. Let this sit for around 5 to 7 minutes. Do not touch or stir.
After 7 minutes or so, the chocolate would have melted. Now take a fork or spatula and start mixing all the ingredients in the bowl.
Keep mixing until you have a smooth and shiny ganache and everything is uniformly combined. Now set this aside to cool. You can let it cool at room temperature or pop in the refrigerator for 10 to 15 minutes.
Meanwhile, whip the remaining 1 & 1/2 cups of heavy cream with 3 tablespoons of powdered sugar until it forms peaks. Do not overmix else the cream might curdle.
Start folding the whipped cream into the cooled chocolate ganache gently in parts. You don’t want to deflate all the air so fold gently.
Once all the cream is incorporated, you will have this light and airy chocolate mousse. Now, you can transfer it to serving bowls and cups and chill it for 1 hour for it to set.
Since I made the chocolate cups, I filled each with the mousse and then chilled in the fridge for 1 hour before serving. You can chill overnight also, just make sure to bring it to room temperature for around 10 minutes before serving. Serve with more whipped cream or with fresh fruits like raspberries, strawberries.
Important Tips
- The taste of this mousse really depends on the quality of chocolate. So, use a good brand of chocolate. My favorite ones are Ghirardelli and Guittard.
- You can make this mousse in advance which makes it the ideal make ahead dessert if you are hosting a dinner or party. You can make this 2 days in advance. Make sure to bring it to room temperature for around 10 minutes before serving.
- You can top the mousse with more whipped cream or with some fruits like raspberries and strawberries. If you have some chocolate melting wafers left, you can make some free hand designs with them on a parchment paper (like hearts, stars etc.) and let them dry for 10 minutes and then peel and garnish the mousse with them. I made some little hearts and then stuck them on top of the chocolate bowl.
- Don’t fold the whipped cream very vigorously into the ganache as that might deflate the air which is important for making a light and fluffy chocolate mousse.
Eggless Chocolate Mousse
Ingredients
- 8 oz dark chocolate melting wafers I used Ghirardelli melting wafers
- 8 oz semi sweet chocolate use good quality chocolate
- 1 teaspoon instant coffee
- pinch salt
- 1/2 tablespoon butter I used unsalted butter
- 2 & ½ cup heavy cream with minimum 35%+fat, divided
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- raspberries to garnish
Instructions
- If you are making the chocolate bowls start by melting the chocolate melting wafers (if using regular chocolate, you would need to temper it first). If you plan to serve the mousse in regular bowls/glass, you can straight away go to making the mousse and skip this. I melted the chocolate wafers in a microwave following the instructions on the package. Once melted, fill each cavity of the semi sphere mold with chocolate all the way to the top. Place a baking tray beneath to catch all the chocolate.
- Turn the silicone mold upside down, so that all the excess chocolate from each cavity falls down. Then immediately, flip the molds upside down removing all the excess chocolate from the cavity. Shake so that all the excess chocolate from the molds falls off. Use an offset spatula to scrape the chocolate from the sides. Now let the molds set for around 15 minutes.
- Once set, gently remove the chocolate shells/bowls from the mold and then proceed to make the chocolate mousse.
- Take semi-sweet chocolate and chop it into equal size small pieces so that it all melts evenly. Transfer the chopped chocolate to a large bowl along with instant coffee, pinch of salt and butter.
- Bring 1 cup of heavy cream to a slight simmer (when it starts simmering around the edges, it's done). Pour that hot heavy cream over the bowl of chocolate. Add vanilla and let it sit undisturbed for 5 to 7 minutes. Once 7 minutes are up, take a whisk and mix everything together until you have a smooth ganache.
- Let the ganache cool down at room temperature or you can also place it in the fridge for 10 to 15 minutes.
- Meanwhile, whip the remaining 1 & 1/2 cups of heavy cream with powdered sugar until it forms peaks. Set this aside.
- Start folding the whipped cream into the cooled chocolate ganache gently in parts. Fold gently because you don't want to deflate all the air. Once all the cream is folded in, you will have this airy and light mousse. Transfer it to serving cups (in this case to the chocolate shells/cups we prepared earlier) and chill for 1 hour in the refrigerator.
- Serve with more whipped cream, fresh fruits. You can also make some chocolate decorations using the melting wafers. Don't forget to let the mousse come to room temperature for 10 minutes before serving. Enjoy!
Notes
- Use high quality chocolate for best results.
- This dessert can be made well in advance for up to 2 days. Just bring it to room temperature for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
