This eggless chocolate mousse is the next best thing to the classic mousse. Made with good-quality chocolate, coffee, and whipped cream it is rich, creamy, light, and airy.
Table of Content
A good mousse is always a treat especially when you have guests. No one can refuse a good chocolate dessert. These days it is becoming increasingly difficult to entertain because allergies and diet preferences are so common.
Why make this mousse
- No one will guess that this is an eggless recipe. It is rich, and creamy, yet light and airy.
- Most of the ingredients in this recipe are easy to find or simple pantry staples
- It is simple and easy to make yet, very impressive to serve to family and friends when you entertain.
- The progress is as simple as 123
- Melt the chocolate - 5 mins
- Whip the cream - 5 mins
- Combine the two - 2 mins
- Chill until set - 2 hours
Ingredients and substitutes
- Chocolate - you can use any good quality chocolate - dark, semi-sweet, or milk chocolate. I am using 60% coverture Callebaut chocolate.
- Whipping cream - this has got to be 35 to 38 % fat or the mousse will not set. It will be soft and creamy not light and airy.
- Coffee - Adds a nice additional flavor dimension to the chocolate.
- Liquor - I love adding Baileys, Kahlua, or even Cointreau to my chocolate mousse. In fact, you must try my butterscotch baileys. So delicious
Eggless chocolate mousse
- In a double boiler or heat-proof bowl over a saucepan, melt the chocolate and butter.
Pro tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary. - Add the coffee powder, and liquor to the chocolate. Combine well. Set aside to cool slightly
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream to stiff peaks.
- Fold the chocolate into the whipping cream until you have no more white. The best way to do this is to add some whipping cream to the melted chocolate to temper it and then, combine the two together.
Tip - Make sure the chocolate is not hot otherwise it will seize into the whipped cream. - Divide the mousse evenly between 6 glasses.
- Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving and serve.
Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings. - I like to top mine with whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
- Enjoy!
Frequently asked questions
This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream which starts to lose volume after about 2 days.
Grainy chocolate mousse happens only when you don't temper the chocolate properly before combining it to the cream. However, we add finely broken pieces of chocolate directly into the hot pastry cream. This process does not make the chocolate grainy.
Perhaps not. This recipe works best as is. But I do have a vegan chocolate mousse that is delicious.
More mousse recipes
- Mango mousse or vegan mango mousse
- Strawberry mousse or eggless mango mousse
- Chocolate cheesecake mousse
- Blackberry mousse or Chestnut mousse
- See all mousse and souffle recipes
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Eggless Chocolate Mousse
Print Pin Rate Share by Email Share on FB Save GrowDescription
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 7 oz (200 g) Chocolate ((semi-sweet or dark))
- 2 tablespoon Butter
- 1 cup (240 ml) Whipping cream
- 2 tablespoon Liquor ((optional))
- ¼ teaspoon Coffee powder
Instructions
- In a double boiler or heat-proof bowl over a saucepan, melt the chocolate and butter. Tip - Chocolate can seize if any steam gets into it. So, keep the heat on medium to low and stir as necessary.
- Add the coffee powder, and liquor to the chocolate. Combine well. Set aside to cool slightly
- In the bowl of a stand mixer with the whisk attachment, whip the whipping cream to stiff peaks.
- Fold the chocolate into the whipping cream until you have no more white. The best way to do this is to add some whipping cream to the melted chocolate to temper it then, combine the two together. Tip - Make sure the chocolate is not hot otherwise it will seize into the whipped cream.
- Divide the mousse evenly between 6 glasses.
- Chill the mousse in the fridge for at least 2 hours - preferably 4 hours or overnight.
Serve
- To keep it simple, you can garnish the mousse with some chocolate shaving and serve. Tip - Scraping a chocolate bar with a vegetable peeler is an easier and quicker method to make quick chocolate shavings.
- I like to top mine with whipped cream and chocolate shaving. It adds a nice color contrast especially when entertaining.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
aya
how about eggless white chocolate mousse?
Veena Azmanov
I will add a white chocolate mousse recipe soon too. It's really simple though, substitute white chocolate in this recipe and reduce sugar cause white chocolate is sweet. Thanks