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2 Comments Chocolate mousse is one of my favorite easy desserts to make for any party. It is quick, easy and most people love chocolate, so it’s always a winner to end a dinner party. This eggless chocolate mousse is perfect for anyone too!
Table of contents
Why You’ll Love This Recipe
Raw eggs is not something a lot of people want and that is what is used in a traditional chocolate mousse like this Italian chocolate mousse. This super easy recipe needs only 2 ingredients, is ready in a 5-10 minutes and can be made in advance. Absolute winner!
More Chocolate Mousse Recipes
If you want more choice, I’ve got you covered as well. Here are a few of my favorite chocolate mousse recipes!
- Italian chocolate mousse
- Easy chocolate mousse
- Healthy chocolate mousse
- Chocolate mousse with olive oil (also no eggs)
Recipe Ingredients
- chocolate – you can actually make this recipe with different chocolates. I like mine with a dark chocolate but around 50-70% cacao content. Not too dark or it will be bitter.
- heavy cream – the ratio I use is roughly 1:2,5 chocolate vs cream. So 100 grams of chocolate vs 250 ml of heavy cream. The ratio might vary with different kinds of chocolate, but I have not tested that out
- optional – while this is really all you need you can add a bit of cinnamon through the cream. Add things like chopped chocolate over the top or some vanilla powder too. Because it is such an easy recipe, it is also easy to vary.
How To Make Chocolate Mousse without Eggs
Now making this eggless chocolate mousse cannot be easier. As you have just the two ingredients you really only need a few minutes to whip this up. The first step is to melt the chocolate in a double boiler. Make sure to use a heat resistant bowl (metal is easiest) and place the bowl with the chocolate in pieces on a small saucepan. Make sure that the bottom of the bowl doesn’t touch the water. Melt the chocolate and as soon as it is melted, turn of the heat.
Whip the cream
Let the chocolate cool while you whip the cream. Now when you’re whipping the cream you do have the option to add a bit of sugar. If you have a sweet tooth this is a good idea, but the chocolate is usually also sweet. So I tend to not add any extra sugar to the cream. But you can if you like things to be really sweet. You can add a bit of cinnamon to the cream at this point to. Whip till you have stiff peaks.
Fold in the chocolate
Once the chocolate is cool enough it is time to mix with the double cream. Don’t let the chocolate cool down too much or it will be impossible to mix. So it still needs to be liquid and luke warm is best. Use a spatula to fold the chocolate through the cream until you have a smooth and even mixture.
Pipe in pretty glasses
Using a piping bag and a piping nozzle add the chocolate mousse into glasses. How many portions you will get depends on the size of your glasses. Don’t make them too big as it is quite filling. I love adding a bit of extra whipped cream right before serving.
FAQ Eggless Chocolate Mousse
The air comes from the whipped cream. When you fold the melted chocolate into it, the mixture thickens and sets into a light, mousse-like texture.
Use good-quality dark chocolate (60–70%) for the best flavor and texture. Milk and white chocolate also work, but you’ll need to adjust the cream because they are sweeter and softer.
This usually happens when the chocolate is too hot. Let the melted chocolate cool to room temperature but still fluid before folding it into the whipped cream. If it’s too warm, it will deflate the cream; too cool, and it sets too fast.
Yes! This mousse needs chilling anyway. Make it up to a day ahead and store covered in the fridge.
Two common causes:
- The chocolate was too warm and melted the cream. Chill the mixture briefly and whip again to help it firm up.
- The cream wasn’t whipped to medium-stiff peaks before adding the chocolate.
Eggless Chocolate Mousse
Ingredients
- 200 gr chocolate dark chocolate (but not too dark)
- 500 ml double cream
- 1/2 tsp cinnamon optional
Instructions
- Melt the chocolate au bain marie in a heat-resistant bowl. Make sure the bowl doesn't hit the water. As soon as it is melted, leave to cool.
- Whisk the cream together with the cinnamon till you have soft peaks. You can add a bit of sugar if you want. Depending on how sweet you want the chocolate mousse to be.
- Once the chocolate is luke warm fold the whipped cream through the chocolate until you have a smooth and even colored mousse.
- Using a piping bag add to serving glasses and place in the fridge until ready to use.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
mmmm chocolate and double cream! Yummy! I want to eat this everyday not just on Valentine’s which I don’t like anyway. I am pinning it for later use and I can’t wait for the rest chocolate mouse recipes!
Lol… Will be making those again for sure soon!