❤️You’ll Love Chocolate Mousse Recipe Without Eggs
Each bite melts away in your mouth and the richness can’t be matched. The use of real chocolate (not cocoa powder) makes it super intense chocolaty. There is no gelatin and no eggs in this chocolate mousse. So it is a pure vegetarian version. You won’t believe that this chocolate mousse is made without eggs. Perfect make-ahead dessert for your guests or special ones. You can make it a day before and keep it in the fridge. This can be made any time of the year, but the perfect time to make is Valentine’s day.
🧾Ingredient Notes
You’ll need just 5 ingredients to make this easy, quick chocolate mousse recipe no eggs.
Semi-sweet Chocolate: You can use a block of semi-sweet chocolate and chop it up into small pieces. Or just use the chocolate chips as I have done here. The taste/flavor of eggless chocolate mousse purely depends on the brand of chocolate that you use. Brewed coffee: It helps to bring out the chocolate flavor even more intense. Just a little amount is required, so save some from your morning coffee. Or use the instant coffee mixed up in hot water. Heavy Whipping Cream: Make sure to use the one which has more than 35% of fat content. This fat content helps to whip up the cream nicely to a stiff peak. Many readers are from India and they have tried with Amul fresh cream and it worked perfectly fine.
👩🍳How To Make Eggless Chocolate Mousse? (Stepwise Photos)
- Take chocolate chips, butter and brewed coffee in a microwave-safe bowl.
- Heat it for 30 seconds. Start mixing until everything is combined, melted and becomes smooth and shiny. Let it cool to room temperature.
- Meantime whip the cream. Take the chilled heavy whipping cream and vanilla in a bowl.
- Start whipping it using a hand mixer (or stand mixer with a whisk attachment). Whip it until you get stiff peaks. Do not over beat it otherwise cream will curdle and it will turn into butter. Save around ¼ cup of whipped cream in a small bowl for garnishing later on. Keep in the refrigerator.
- Now check the melted chocolate is cooled to room temp. Add ⅓ part of the whipped cream.
- Gently fold in using a spatula. Do not mix it vigorously do it slowly and gently.
- Now add another third portion of it and fold it.
- Lastly, add the remaining ⅓ part and fold it in. You’ll notice how light and airy it is. Divide the mousse into individual serving bowls/glasses. Cover it and keep it in the refrigerator to set for about 2 hours or more. Lastly, garnish with saved whipped cream and a sprinkle of cocoa powder.
💭Expert Tips
To make the whipping job easy and successful, make sure to chill the bowl, whisk attachment and heavy whipping cream are really chilled. So I recommend keeping all three in the freezer for 15-20 minutes. Do not over whip the cream. If that happens then it starts to curdle and becomes grainy. Be careful not to burn the chocolate while heating it in the microwave. Another method to melt the chocolate: Use the double boiler method. It has a very low chance of getting burned/overcooked. How to melt chocolate using the double boiler method: Bring the water to a gentle simmer in a saucepan. Place a heatproof bowl (with chocolate chips, butter, coffee in the bowl) on top of the saucepan. Make sure that water is not touching the bottom of the bowl. Keep stirring the chocolate until it is melted completely. Don’t let the chocolate mixture chill through, it should just get about to room temp (70 degrees). Cool enough that it doesn’t melt the whipped cream but not so cold the chocolate starts to harden and the mixture ends up clumpy when folding in the cream
🥣 Serving & Storage Instructions
It should keep well for about 4-5 days in the refrigerator. Make sure to cover every bowl/glass with a plastic wrap, so other smell doesn’t get into the mousse and it stays fresh for longer. This no egg chocolate mousse is best served cold. But if it has been refrigerated for a long period or overnight then it becomes quite firm. So let it sit at room temperature for 15-20 minutes before serving for a smooth, softer consistency.
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