Intense Eggless Chocolate Mousse
on Jul 17, 2020, Updated Aug 15, 2020
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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 incredibly 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!)
Quick Walk Through:
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.
Tip: 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!
Frequently Asked Questions
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.
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.
Melting your chocolate at a high temperature can cause it to seize, making the resulting texture lumpy. Make sure you are melting the chocolate at a low temperature with constant stirring and take it off as soon as starts to melt. Also, make sure the container you are melting the chocolate in doesn’t touch the water when using the double boiler method.
The whipping cream in the mousse is responsible for giving it that light and airy texture we all love. If the cream is not whipped enough, your mousse can turn out watery and not set correct. Always make sure the whipping cream has firm peaks and holds it shape. This should take about 8 to 10 minutes.
Serving suggestions
Even though this eggless chocolate mousse tastes amazing by itself, here are some more serving ideas you can try:
- Top it up with some whipped cream and chocolate shavings
- Fresh berries for a nice pop of colour
- Choco chips for some texture
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!
Watch Eggless Chocolate Mousse Recipe Video
Eggless Chocolate Mousse
Ingredients
- 1 cup Dark Chocolate , chopped
- 1 tablespoon Butter
- 1 teaspoon Instant Coffee Powder
- 1 cup Heavy Whipping Cream, (or dairy free whipping cream)
- 1 teaspoon Vanilla Extract
Instructions
- 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
Video
Notes
- 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.
After trying out this recipe, I found a baker in me. And thanks to Richa for making it super easy and simple. Definitely a MUST TRY!
So sweet!! Thank you
Hi if I have to make it and take it to a friends house would it melt…?
Thanks
No it won’t melt very quickly, but refrigerate it as soon as you reach your friends place
Thank you so much for this recipe Richaaaa.. Absolutely love it!! I never thought chocolate mousse can be this easy.. it came out so yumm and my daughter loved it 😍
The best part of this desert for me is that it’s not too overly sweet.. just the way I like it.. so thank you so much.. I am huge fan ❤️
Wohoooo! So happy you and your daughter liked the recipe Sneha. Thanks for leaving a comment!
Such a great and simple recipe! Absolutely loved it!😍
Absolutely sinful, isn’t it? Thanks, Vaishnavi!
OMG! I’ve been looking for an eggless mousse recipe! Thank you for this! So excited to try this!
Hope the chocolate mousse turned out well!
I recommend this recipe to everyone. It is super easy and tastes amazing. Hardly takes anytime to make it. Superlike 👍
Thanks!! Glad you liked our chocolate mousse recipe!
A really easy recipe (and I am an amateur) and the result is so yum! You can actually see the airy texture of chocolate mousse when you dig in, after refrigerating it for 2-3 hours. And I ended up using half milk chocolate and half dark chocolate (Cadbury Dairy Milk 130 gm MRP 100 and Cadbury Bournville Rich Cocoa 80 gm MRP 100). It was so delicious!
Thanks for leaving a comment! Soooo glad you liked it Urvashi
Chocolate mousse has been my favourite desset for ages! Yours look so mouth-watering!! Will try this soon.
This recipe produced one of the best mousse I had ever tried.So easy and damn tasty.
Yaay! thanks a lot Poonam, so so happy you liked the recipe.
Which dar chocolate did you used please
Hey Ruchi, I mostly use Amul brand bar chocolate.