Eggless Chocolate Mousse Recipe – Fun FOOD Frolic

This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.

Mousse is a classic Italian dessert. The traditional mousse recipe revolves around – eggs, chocolate, sugar, cream, and sugar. A perfect chocolate mouse is light and airy yet creamy and decadent.

Eggless (Egg-Free) Mousse

Many mousse lovers are allergic to eggs or avoid eggs for specific reasons. Hence the eggless chocolate mousse recipe came into existence. And over the years, this egg-free mousse became quite popular because:

Ingredients You’ll Need

• Chocolate – Good quality dark chocolate is the best to make the mousse. Avoid using milk chocolates or confectionery chocolates. The quality of the chocolate defines the colour, taste, and texture of the mousse. I prefer unsweetened 70% – 80% dark chocolate for baking or making desserts. Semi-sweet or bittersweet dark chocolate works well too.
• Cream – You need a heavy whipping cream for making the mousse.
• Coffee – You need a strong instant coffee powder. If coffee steeping is too much for you, use brewed coffee as we did for Vietnamese coffee or the espresso.
• Sugar – Caster sugar or powdered white sugar is the best to combine with the cream while whipping it. Granulated sugar will not dissolve in the cream.
• Water – To steep the instant coffee powder. Skip it if using espresso or filter coffee decoction.

Hina’s Tried and True Tips

• Chocolate: Do not heat the chocolate for too long in the microwave. It will get spoiled. Make sure the melted chocolate is not hot while mixing in the cream. It should be at room temperature. 
• Cream – Use only heavy whipping cream for making the mousse. In India, I have tried making this eggless chocolate mousse with Mother Dairy and D’lecta Cream, and the result was satisfying. Please avoid using low-fat creams like Amul for making chocolate mousse.
• Ensure the cream and the mixing bowl are chilled or cold to the touch before whipping. During the summer season, keep the bowl and the whisk attachment in the fridge for a few minutes before whipping the cream. This reduces the whipping time. 
• Do not whip the cream for too long. We need only soft peaks like soft-serve ice cream and not stiff peaks. Chocolate will not mix properly in the stiff cream. 
• After adding the melted chocolate, do not whisk or mix the cream for too long. Else it will deflate and become liquid. Use the cut-and-fold method with minimal force. 
• Adding coffee is optional in this recipe. You can skip this step. But make sure not to add too much liquid coffee to the chocolate. They will not mix properly. 
• Consistency: The chocolate mousse is all about the light, airy texture. Hence, follow the ingredient measurements and the tips/tricks strictly.

Watch Chocolate Mousse Video

Would you like to explore a few more eggless desserts? Try this moist Chocolate Cake, Cafe Style Eggless Brownies, or the sugar free Eggless Date Nut Bread.

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Eggless Chocolate Mousse Recipe

This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.

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Course: Dessert

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 512kcal

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Instructions

• Start with steeping coffee. Combine instant coffee with hot water. Mix, cover, and set aside to steep. You can use a tablespoon of filter coffee decoction or espresso coffee.

• Prepare a double boiler. Heat a cup of water in a saucepan. Place bowl with chopped chocolate on top of the saucepan (refer video for tutorial). Continuously, stir the chocolate to melt. Turn off the heat once the chocolate is 50% melted. Continue stirring until choclate is silky smooth.

• Add steeped coffee. Stir to combine for 1 minute. Set aside melted chocolate to cool down at room temperature.

• Combine whipping cream and sugar in a bowl. Whip the heavy cream using a hand mixer till soft peaks form.

• Add the cooled down melted chocolate in the whipped cream. Gently cut and fold to mix. Do not whisk the cream with too much force as it will deflate.

• Crumble a chocolate cake using a fork.

Assemble Mousse:

• Add a tablespoon of crumble in the base of serving glass.

• Fill the cups with chocolate mousse. Cover with a cling foil and refrigerate for a minimum of an hour or at least 15 – 30 minutes before serving

• Serve Chocolate Mousse chilled with whipped cream.

Recipe Notes:

Chocolate

• Use only dark chocolate or semi-sweet dark chocolate for making the mousse. Avoid using milk chocolate or confectionary chocolate.
• You can melt chocolate in a microwave for 10 – 20 seconds. Whisk until silky smooth. But do not heat the chocolate for too long in the microwave it will get spoiled. 
• Make sure the melted chocolate is not hot while mixing in the cream. It should be at room temperature. 

Cream

• Use only heavy whipping cream for making the mousse. In India, I have tried making this mousse with Mother Dairy Cream and the result was satisfying. Make sure cream, and the mixing bowl is chilled or cold to touch before whipping.
• During the summer season, keep the bowl and the whisk attachment in the fridge for few minutes before whipping the cream. This reduces the whipping time. 
• Do not whip the cream for too long. We need only soft peaks like soft-serve ice cream and not stiff peaks. Chocolate will not mix properly in the stiff cream. 
• After adding the melted chocolate, do not whisk or mix the cream for too long else it will deflate and become liquid. Use the cut and fold method with minimal force. 

Coffee

• Adding coffee is optional in this recipe. You can skip this step. But make sure not to add too much liquid coffee in the chocolate. They will not mix properly. 

Nutrition

Calories: 512kcal | Carbohydrates: 24g | Protein: 5g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 115mg | Sodium: 49mg | Potassium: 330mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1238IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 4mg

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