• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Eggless Recipes » Mousses/Puddings

    Eggless Chocolate Mousse

    Published: Feb 8, 2021 · Last Modified: Feb 23, 2021 by Kanan Patel / 92 Comments

    Jump to Recipe Pin Recipe
    Eggless chocolate mousse pin.

    This is the BEST eggless chocolate mousse recipe you’ll ever try! Decadently creamy, light and pillowy, and indulgently chocolaty. This is perfect for chocolate lovers like you. 

    The texture of mousse if shown after taking a spoonful of bite.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🥣 Serving & Storage Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    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 eggless chocolate mousse.

    Ingredients used to make chocolate mousse includes heavy cream, chocolate chips, vanilla, brewed coffee, unsalted butter.

    - 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.  

    👩‍🍳Step By Step Photo Instructions 

    1) Take chocolate chips, butter and brewed coffee in a microwave-safe bowl. 

    2) Heat it for 30 seconds. Start mixing until everything is combined, melted and becomes smooth and shiny. Let it cool to room temperature. 

    Collage of 2 steps showing chocolate chips, butter, coffee in a bowl and melted chocolate mixture.

    3) Meantime whip the cream. Take the chilled heavy whipping cream and vanilla in a bowl.

    4) 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.

    5) Now check the melted chocolate is cooled to room temp. Add ⅓ part of the whipped cream.

    6) Gently fold in using a spatula. Do not mix it vigorously do it slowly and gently.

    7) Now add another third portion of it and fold it.

    8) Lastly, add the remaining ⅓ part and fold it in. You’ll notice how light and airy it is.

    Collage of 6 steps showing cream, vanilla in a bowl, whipped cream, adding to the chocolate mixture and folding in.

    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.

    Individual serving glass of eggless chocolate mousse garnished with whipped cream and 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.

    Eggless 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.

    FAQs

    Can I use this mousse for decorating cakes?

    It should works as a topping or frosting the outer layer only. I would not use it as a filling between two layers of cake.

    Can I skip the coffee?

    Yes, you can. I would highly recommend it, but sure you can skip without compromising huge flavor.

    A spoonful of chocolate mousse taken from a serving bowl.

    Check Out Other Mousse Recipes

    • Eggless strawberry mousse
    • Eggless mango mousse

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Individual serving glass of eggless chocolate mousse garnished with whipped cream and cocoa powder.
    Print Pin Save Saved!

    Eggless Chocolate Mousse

    4.87 from 45 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    To make this eggless chocolate mousse recipe you’ll need 5 ingredients and 15 minutes only. Decadently creamy, light and pillowy, and indulgently chocolaty.
    Author: Kanan
    Course: Dessert
    Cuisine: French
    Calories: 503kcal
    Servings 4
    Prep Time 14 minutes
    Cook Time 1 minute
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 6 oz (170 grams or 1 cup) Chocolate chips Semi-sweet
    • 2 tablespoons (28grams) Unsalted butter
    • 2 ½ tablespoons (37ml) Brewed coffee
    • 1 cup (240ml) Heavy whipping cream Chilled
    • ½ teaspoon (2.5ml) Pure vanilla extract

    Recommended Products

    hand mixer
    Hand Mixer
    Chocolate chip packet
    Chocolate Chips

    Instructions 

    • 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-mix 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.

    Notes

    • 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.
    • 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 chances 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.
    • Eggless 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.

    Video

    Nutrition

    Calories: 503kcal | Carbohydrates: 32g | Protein: 3g | Fat: 38g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 54mg | Potassium: 69mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1145IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Mango pudding in a bowl garnished with mint leaf.
      Mango Custard
    • Mango pudding in individual serving cups garnished with mango cubes and mint leaves.
      Mango Pudding {Without Gelatin}
    • Spoonful of eggless lemon curd taking from the bowl with green napkin under the bowl.
      Eggless Lemon Curd
    • Eggless Mango Mousse Recipe
      Eggless Mango Mousse
    4045 shares
    • Facebook201
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary B

      November 02, 2022 at 9:35 pm

      I have made this recipe twice now. We love it. This time we used white chocolate instead of dark and it was amazing!!!5 stars

      Reply
      • Kanan Patel

        November 03, 2022 at 9:10 am

        That's great to hear.

        Reply
    « Older Comments

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • A stack of eggless chocolate chip cookies with a glass of milk.
      Eggless Chocolate Chip Cookies
    • eggless brownies on parchment paper.
      World’s BEST Eggless Brownies
    • close up top view of shahi paneer in a serving wok on a wooden board
      Punjabi Shahi Paneer (Restaurant Style)
    • Taking a spoonful of chipotle sauce from a bowl with taco plate in the back.
      Chipotle Sauce
    • eggless banana muffins in a basket with parchment paper liner
      Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)
      Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry