Chocolate Mousse (Egg Less)

Share this Recipe:

Eggless chocolate mousse recipe - no gelatin mousse -

Eggless chocolate mousse has nice light, airy and smooth texture. We have used real chocolate and addition of coffee just brings out the chocolate flavor. It is very chocolaty and perfect for chocolate lovers. There is no gelatin in mousse, so it is purely vegetarian chocolate mousse.

It is kind of heavy dessert because of cream in it. So adjust the serving size accordingly. If serving as a dessert after heavy meal then this recipe makes 4 serving. Otherwise it makes 2 servings generously.

Eggless chocolate mousse recipe - no gelatin mousse -

It is very easy and quick to make. If making for special guests then make ahead of time and let the refrigerator do its work. And when you ready serve just pop them out from fridge. And your guests will be impressed.

Few things that you need to keep in mind while making this mousse. You have to be careful while melting chocolate. Because chocolate burns very fast and burned chocolate does not taste good at all. Other thing is that be careful while whipping the cream, if you over whip the cream it will get curdle. I have explained in detail in instructions as well as in tips.

5 from 1 reviews
Chocolate Mousse (Egg Less)
 
Prep time
Cook time
Total time
 
Cuisine – Italian Recipe category – eggless dessert Skill level – easy/beginner
Yield: 2 Servings
Ingredients
  • Semisweet chocolate – 6 oz **Notes
  • Butter – 2 tablespoons
  • Brewed coffee – 2 ½ tablespoons
  • Cold Heavy whipping cream – 1 cup **Notes
  • Pure vanilla extract – ½ teaspoon
  • ................................................................................
**Notes –
  • Semi sweet chocolateI have used 6 oz semi-sweet chocolate bar. But you can use 1 cup of semisweet chocolate chips instead.
  • Heavy whipping cream - You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.
Instructions
  1. Take semi sweet chocolate, butter and coffee in heat proof bowl.
  2. Put that bowl on top of simmering water saucepan or double boiler. Make sure that water is not touching to the bottom of the top bowl. Melt the chocolate completely and stir continuously. Remove it from double boiler and let it cool completely for about 15-20 minutes.
  3. Meanwhile whip the cream. Take cold heavy whipping cream in a bowl.
  4. Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk.
  5. Add vanilla extract.
  6. And whip it again. Don’t whip too much.
  7. Now take ¼ of whipped cream in another bowl and keep in refrigerator for garnishing. And ¾ of whipped cream will be needed for mousse.
  8. If melted chocolate mixture is cooled completely, add third of whipped cream to it
  9. And fold in gently. (We do not want to deflate the whipped cream.)
  10. Then add another third of cream and fold. Then add remaining whipped cream and fold gently. It will be very airy in texture.
  11. Then divide in individual serving glass or bowl. Keep in refrigerator for 2 hours to set.
  12. Then you can pipe whipped cream or just add dollop of it on it. Use that ¼ of cream that we saved earlier.
  13. Keep refrigerated till serving.
Additional Info
Taste – sweet, creamy and chocolaty with airy, smooth and light texture

Shelf life – it can be kept in refrigerator up to 2 days.

Serving suggestions – serve it as a dessert and impress your special guests.

Tips

- Make sure that water of double boiler is just on simmering not boiling.

- Water should not touch to the bottom of the chocolate mixture pan.

- For easy process of whipping cream, keep bowl and whisk in freezer for 15 minutes before whipping and keep whipping cream very cold.

- Do not over beat the whipping cream. We need just soft peaks.

- Fold whipped cream in chocolate very very gently. Because we don’t want to lose airy texture.

How beautiful it looks. As I am writing, I am salivating here. What are you waiting for?? Get in your kitchen and make this delicious eggless chocolate mousse. Check out other eggless mousse recipes – Eggless Mango mousse | Eggless white chocolate strawberry mousse

Eggless chocolate mousse recipe - no gelatin mousse -

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

Comments

  1. says

    This was my first time attempting to make choc mousse and I followed this recipe to a “T.” The end results? Perfect!! I am so happy and so impressed. The recipe was easy and so thoroughly explained and the photos really helped. Thank you!

  2. Aparajita says

    My mousse didn’t turn out to be smooth. What could be the reason. Also it was little too sweet, though I used semi sweet chocolate. Please guide

    • says

      1) You said that it was not smooth. Meaning it was grainy?? If yes than it is possible that you over beat the cream and it starts to curdle. So always stop when cream riches to stiff peak.
      2) If this is more sweet for you that, you can use 4 oz semi sweet chocolate and 2 oz dark unsweetened chocolate to cut down the sweetness.

    • says

      You can use same amount of chocolate chips instead of semi sweet chocolate. you can skip coffee or make your own by adding little instant coffee in hot water.

  3. Hema Gupta says

    while reading ur recipe, i was vry xitd. Hope this xitmnt remains aftr making mousse as well…
    anyways liked ur way of xplaing the recipe… thnksss a lot

  4. Becky says

    Thanks for this recipe! I am making individual tiered chocolate cakes using this mousse as a filling and finishing with a chocolate ganache. I have been looking for a no egg, no gelatin mousse and this is perfect! Thanks so much!

  5. says

    Hi Kanan, thanks for sharing this! I made it and it turned out yum! My chocolate become a little grainy while melting though, any idea why this could have happened? I’ll be putting this up on my blog soon, do check it out in a couple of days :)

    • Kanan says

      glad to hear that you liked it. I will sure check out your blog.
      well, no idea exactly why chocolate become grainy. but it might depends on chocolate type and quality. and you need to stir it continuously while melting the chocolate, this way you can avoid the lumps in melted chocolate.

  6. Nisha says

    Hi. Arrived here looking for eggless desserts. I will be trying this one out. You didn’t add sugar, i am wondering if the semisweet chocolate provided sufficient sweetness. Though I might add a couple of tablespoons in mine. Thanks for sharing this recipe.

    • Kanan says

      yes Nisha, you got it right. Semi sweet chocolate has enough sweetness. so I did not added any sugar. But if you like little more sweeter than of course you can add some sugar while beating heavy cream. Do let me know how you like it.

  7. Amelia says

    I seem to be one of the few ppl who actually made this recipe.

    I like the fact that it doesn’t use eggs, so it’s easy for me to adjust the serving sizes. I actually estimated all my ingredients, but it was very simple and easy to make. Will make again. Thanks Kanan!

  8. says

    wow looks so so gorgeous…..and it seems very easy recipe….the clicks are making me ignore my diet….its very difficult to loss the weight if i see such a yummy recipe…u know..

  9. says

    Mouth Watering…:)

    I do not get heavy whipped cream here at my place… Is there any alternative…? the Amul tetra pack cream takes aged to get whipped… :( Please let me know if there is any alternative…

    Thanks…:)

    • Kanan says

      You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream, make sure that cream has more than 35% fat content. So it get whipped nicely.

  10. says

    wow yummy, i want that now

    looks damn easy from here and somehow i havent been able to whip the cream as its shown here

    can we exclude the coffee.. this looks super delicious as it is

    • Kanan says

      yes you can skip coffee or make coffee by dissolving some instant coffee in boiling water.. If you heavy whipping cream has not more than 35% fat content then it won’t whip properly. Instead you can use malai to whip which you get on top of milk.