Best Recipe Of Eggless Chocolate Mousse

Calling all chocoholics! This creamy, dreamy, light-as-air chocolate mousse is made in just 20 minutes and with only 6 ingredients. As an added bonus, I’ve created this recipe without any eggs or complicated tempering steps, making it entirely foolproof. Follow along as I make this easy chocolate mousse recipe with step-by-step photos and video – you’ll be a pro in no time!

As someone who has made chocolate mousse countless times in the past, I can empathize with those of you who have felt like giving up on this traditional French dessert.

Depending on the recipe, mousse can call for tempering eggs, folding together ingredients, blooming gelatin or other fussy steps. NOT SO with this easy recipe!

Ingredient Chocolate Mousse

My simple chocolate mousserecipe is completely vegetarian, egg free and does not use any gelatin or thickener like corn starch or agar agar.

All you need are 6 easy to find ingredients – dark chocolate, cream (light with 25 to 35% fat) or whipping cream, instant coffee (optional), butter, sugar and vanilla.

Not only are the ingredients straightforward, but the instructions are, too! Simply make a deeply chocolatey ganache using a hybrid double boiler method (I’ll show you how), allow it to cool, and then whip it with heavy cream. Easy peasy!

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That’s right, friends. You can save your folding for laundry. This forgiving chocolate mousse recipe is so uncomplicated that you can even use your blender to make it. How’s that for an effortless recipe?

My decadent recipe also uses two secret ingredients for the perfect flavor and consistency. Butter, while not a traditional mousse ingredient, gives this dessert a beautifully rich mouthfeel.

So join me in the kitchen and learn how to make this show-stopping light and fluffy chocolate mousse! Your friends never have to know it only took you 20 minutes to make.

Eggless Dark Chocolate Mousse With Rum

1. Finely chop 140 grams room temperature dark or semi-sweet chocolate. I have used couverture dark chocolate. I like to use a sturdy chef’s knife to finely chop it into an almost powder-like consistency, but you can also use a food processor if you prefer.

TIP: Opt for uniformly small pieces – finely chopped chocolate will melt faster than large chunks. You also want all of the chocolate to melt at the same rate to prevent seizing, so be sure to keep the pieces even.

3. Place chopped chocolate in a bowl or a small skillet that can be easily placed on top of a sauce pan or pot of simmering water to make a double boiler.

Vegan Chocolate Mousse Recipe

4. Add ¼ cup cream, 1 teaspoon instant coffee, 1 light pinch of salt and 1 tablespoon softened butter in the bowl. Make sure that all of the ingredients are at room temperature to prevent seizing.

5. Heat ½ cup water in a small saucepan or pot.Let the water come to a light boil.It should not be vigorously boiling.

Model of using a double boiler comes into play: Remove pan from the stovetop and place on the counter. Place the bowl on top of the pan.Take care that the hot water is not touching the bowl or is very close to the bowl.

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7. With a spatula, begin mixing all the ingredients in the bowl. The chocolate will melt from the heat of the steam beneath!

The kind of extreme heat that can cause the chocolate to seize. If you prefer to keep the pan on the heat, be sure to stir constantly to prevent this from happening.

I also recommend that you use a silicone spatula, as scraping and removing or mixing the melted chocolate, whipped cream and the mousse is a breeze with it.

Easy Eggless Chocolate Mousse 2 Way Basics Of Chocolate चॉकलेट मूस कैसे बनाते हैं Recipe

NOTE: You can also use the microwave to melt your chocolate if you prefer, though there is a larger risk of scorching your chocolate using this method. Zap the (microwave safe) bowl of chocolate for 20 to 30 seconds, removing it every 8 to 10 seconds to stir. Repeat until fully melted and smooth.

8. Continue to mix until all the chocolate is melted and the mixture is even. If you have any chunks of unmelted chocolate, heat the water again to a gentle boil. Place the saucepan with the water on the countertop and place your bowl on it and melt these chocolate chunks.

NOTE: It is very important that the ganache is completely cooled before you add it to the cold whipped cream. If you add a hot or warm ganache, the chocolate will seize (meaning become grainy or lumpy) and all your work will be wasted.

No Bake Chocolate Mousse

If your chocolate ganache has released fat at this stage, do not worry. We will be blending it with the whipped cream later, and this step will emulsify the fat.

9. Take ½ cup cold cream, 2 tablespoons raw sugar (or confectioner’s sugar/icing sugar or granulated sugar) and 1 teaspoon vanilla extract in a bowl or in a stand mixer bowl.

Feel free to use light cream with 25% fat, whipping cream or heavy cream. Ensure that your cream is well chilled prior to whipping.

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10. Whip the creamuntil you see soft peaks. Whip on medium-high to high speed.For whipping cream, use an electric handheld blender or use your stand-mixer with the whisk attachment.

11. Add ⅓ portion of the chocolate ganache and whip at a low or medium-low speed until the chocolate is mixed evenly – about 30 seconds to 1 minute.If you see tiny chocolate specks that is fine.

NOTE: You can also use cut and fold technique, but with this thick of a ganache, it takes more time and hand work.

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15. Spoon mousse in small glasses, stemmed glassed or small bowls.Make the surface even or smooth with a spatula. I have used a slightly larger bowl. If you have time, you can choose to pipe the mousse in the bowls using a piping bag.

17. To serve, decorate the mousse however you like. I’ve tried mine with chocolate shavings, tutti frutti, cherries, chocolate chips, fruit slices, wafers, nuts, dark chocolate sauce, berries, and mint leaves. They all work beautifully. Feel free to get as creative as you like. Enjoy!

1. Your chocolate might have seized while melting it. To prevent this, keep the top bowl of the double boiler away from the water.

Eggless Chocolate Mousse Recipe

I also recommend that you use my hybrid approach to the double boiler and only place the bowl on top of the water when it is off the heating element. This will help to prevent overheating, which can cause the chocolate to seize.

I also recommend that you add a bit of room temperature cream to the bowl with the chocolate, as this seems to help the melting process.

2. You might not have given your ganache ample time to cool prior to adding it to the whipped cream. If hot chocolate comes in contact with cold cream, it will cause the chocolate to seize. Be sure to allow your ganache to cool completely before proceeding with the recipe.

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I suggest you use the very best quality of couverture dark or semi-sweet chocolate that you can find. Look for an ingredient label that boasts cocoa mass/cocoa solids/cocoa liquor as the first ingredient.

Avoid chocolate that uses vegetable oil – good quality chocolate will use cocoa butter as the fat. I also suggest avoiding chocolate that has any preservatives or artificial ingredients added.

In terms of percentages, I suggest you use chocolate that is palatable to you. 80% or higher is considered bittersweet and is a bit too sharp for my taste. I prefer making my mousse with dark or semi-sweet chocolate in the 50-70% range. My dark chocolate was in the 60% range.

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My preferred method of melting chocolate is a double boiler. Of course you can make the ganache in a microwave, but melting chocolate in a double boiler ensures that the chocolate is melted evenly and does not get burnt or grainy. In a microwave chances of the chocolate, burning is high.

You should also avoid allowing the bowl of the double boiler to touch the hot water – exposure to extreme temperature can also cause the chocolate to seize.

Finally, avoid allowing any water to come into contact with the chocolate as it melts. Ensure that your work surface and equipment like chopping board, knife or food process and bowls are dry and do not contain any water or moisture.

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While I love the flavor of simple chocolate mousse, you can add orange extract or lemon zest for citrus flavours. You can also add a touch of vanilla extract, almond extract or peppermint extract to the whipped cream for more flavor options.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This creamy, light, soft chocolate mousse is made in just 20 minutes and with only 6 ingredients. An easy forgiving eggless chocolate mousse for all chocolate lovers.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with