The perfect Eggless Chocolate Mousse should be light and airy, but intensely chocolatey and that's exactly what we are showing you today. Also included are helpful tips on the best ingredients to use and how to store your mousse.
Despite the fancy french name, chocolate mousse is a super easy dessert. It is super tasty, has a light and airy texture, while being rich and creamy all at the same time. We’ve developed a delicious eggless, chocolate mousse recipe for y’all. (Yes you read that right, it is delicious and it is absolutely EGGLESS!)
Use the right cream
To get that delightful airy texture, the french use egg whites. To make it eggless, we used whipped cream. The cream also helps us get that richness to complement the chocolate. For whipped cream, you can use heavy cream or whipping cream. If you are using heavy cream, make sure the milk fat content is equal to or more than 30%. Dairy-free whip toppings widely available in the Indian markets can also be used in this recipe.
Light and airy Eggless Chocolate Mousse
You must beat your whipping cream for 8 - 10 minutes. You can do this with a hand blender or a stand mixer with the whisk attachment. If you have neither, you can use a good old whisk as well, and consider it your workout for the day. Whip or beat your cream until it forms soft peaks. At this stage, it will hold its shape. This helps incorporate air into the cream which makes it light and airy. If you’re feeling gutsy, invert the bowl over your head once you are done whipping. Rightly whipped cream with soft peaks to stiff peaks, will remain in the bowl. If you haven’t done it right, I’m sorry but you need to shower!
Choose the right Chocolate
I always recommend the use of dark chocolate. Dark chocolate helps incorporate a rich and intense flavour to the mousse. Bournville and Amul Dark chocolate work pretty well. But it’d be best if you can get your hands on some bakers chocolate! We are also adding some coffee powder, which actually works to enhance the flavour of the chocolate.
Store it right
Make sure you store your lovely mousse in airtight containers. When refrigerated it'll last a week. The best part is that you can also freeze this eggless chocolate mousse. It’ll stay good for up to a month when frozen. To defrost, move it to the refrigerator overnight to let it thaw. Freezing will not affect the taste at all, but might make the texture slightly grainy. Just whip it for a minute or so and it'll be back to normal.
The recipe below gives you simple and straightforward steps required to make the mousse. If you have any trouble following, just watch the video and you’ll be good to go!
More Eggless Recipes For You:
- Eggless Pineapple Mousse – Fresh and Tasty
- Simple Eggless Wholewheat Carrot Cake
- Mini Mango Cheesecakes (Eggless and No Bake)
- Eggless Chocolate Cake – So soft and moist!
- Stovetop Coconut Caramel Custard
Watch Eggless Chocolate Mousse Recipe Video
Eggless Chocolate Mousse
- 1 cup (175 g) Dark Chocolate chopped
- 1 tablespoon Butter
- 1 teaspoon Instant Coffee Powder
- 1 cup (238 g) Heavy Whipping Cream (or dairy free whipping cream)
- 1 teaspoon Vanilla Extract
- Add chocolate, butter and coffee powder to a microwave safe bowl and melt in the microwave at 30 second intervals, giving it a quick whisk after every 30 secs till the chocolate is melted and smooth. Chocolate keeps melting from residual heat, so stop just before you think it's fully melted. It took 45 seconds to melt in my 800 watt microwave. Set aside to cool
- In another bowl, pour whipping cream and use a hand blender to whip cream till you get soft peaks (approx 7-10 minutes). You can also do this in a stand mixer. Add vanilla extract and whip again to combine.
- Fold in the cooled chocolate mixture into the whipped cream till fully incorporated.
- Use a piping bag to pipe the mousse into serving jars or ramekins. You can either serve this immediately or refrigerate for 2 hours.
- Top with more whipped cream and chocolate shards before serving
- Use dairy free whipping cream to make this recipe vegan.
- Chocolate keeps melting from residual heat, so stop just before you think it's fully melted. It took 45 seconds to melt in my 800 watt microwave. Set aside to cool.
- Ensure chocolate is fully cooled before combining it with the whipped cream.
- When combining chocolate and whipped cream, use a rubber spatula and fold as opposed to whisking. This helps retain the air whipped into the cream.
- Store in an airtight container and keep refrigerated for upto a week.