Recipe for Dark Chocolate Mousse(Without Eggs)

You just can’t have portion of chocolate mousse with my easy and quick chocolate mousse recipe made with easily available ingredients in pantry.

It is originated in France. Traditional mousse recipe calls for many complicated steps such as tempering the eggs, folding egg whites, gelatin blooming etc. But this recipe is very easy and will save you from all above complicated steps. This is completely eggless, does not use any gelatin or corn starch. It is the whipping cream that makes the chocolate mousse light and fluffy. You can easily make it at home and become pro in no time.

What I love about this recipe is, you can make it ahead of time. As it can be made ahead of time, I love to make at parties. Usually, I make it as individual portions so that it is easy to serve and I don’t have to spend my time in kitchen serving and plating when my guests are waiting for me outside

The another part I love about this is, it can be made with easily available pantry ingredients. You will just need 5 ingredients, chocolate, cream, coffee, vanilla and sugar. That’s it! Don’t be freaked out by looing at “Coffee”. Little bit of coffee will always increase the taste of chocolate and you will not taste coffee at all. I have used coffee in my chocolate cake too and was never disappointed.

You can also use this as filling in cup or in cupcakes. I have used the same in my chocolate truffle cake. My chocolate truffle cake is nothing but the layers of chocolate sponge cake sandwiched between chocolate mousse filling, frosted with whipped cream and topped with ganache. If you have not tried yet, you should definitely give it a try.

Let’s start making the yummiest chocolate mousse recipe with my step-by-step instructions given below.

Why is this recipe great / best?

1. No egg
2. No bake Quick and easy recipe
3. Can be made ahead of time
4. Light and fluffy
5. Caution!! This is addictive

List of ingredients and Importance of each ingredient

Below are ingredients for chocolate mousse:

• Dark Chocolate

Use dark chocolate with at least 70% cocoa percentage. Make sure to get the chocolate bar from baking aisle of grocery store and not from candy section. The chocolate for eating doesn’t melt smoothly because it contains some preservatives which prevents it from melting. On the other hand, chocolate from baking aisle melts smoothly.

It is bitter in taste but when combined with sugar and whipping cream, it balances out very well. Please stay away from milk chocolate and white chocolate. It contains different percentage of cocoa so ratio of cream to chocolate is different. I have separate recipes for milk chocolate mousse and white chocolate mousse on my blog. If you love all three mousses, then please check out my chocolate mousse cake.

• Whipped Cream

Use whipping cream with fat percentage more than 35% at least. So, you can use heavy whipping cream, whipping cream, double cream, anything will work. More the fat percentage more your chocolate mousse will be.

• Coffee

Use any coffee available at home. Coffee will enhance the chocolate flavor and trust me; it will take it to another level

• Vanilla

For flavor! Use pure vanilla extract or vanilla bean paste, anything would work fine.

• Sugar

As this mousse recipe is made up with dark chocolate, I prefer to add little bit of sugar to balance the sweetness.

Equipments required to make this

1. Mixing bowl
2. Measuring cups
3. Weighing scale
4. Spatula
5. Heavy bottom pan

Step by step recipe (with images) to make dark chocolate mousse recipe from scratch. How to make eggless dark chocolate mousse at home?

1. In a bowl, mix milk, cream, coffee powder and finely chopped dark chocolate.
2. Mix on low heat until it is smooth and everything is incorporated properly.

3. Now, in another bowl, add all dry ingredients (sugar, cocoa powder and corn flour)
4. Now, add the heated mixture slowly on dry ingredients and mix continuously. The mixture should be smooth and lump free.

5. Again pour the mixture back in the pan and stir continuously until it turns thick.
6. Now, remove from the gas. Add softened butter and vanilla extract.

7. Whisk it until it is just mixed.
8. Transfer it to serving bowl.

9. Cover it with plastic wrap and refrigerate for at least 1-2 hours.
10. Decorate it with white chocolate chips or any nut of your choice. Enjoy!

Pro tips to make best chocolate pudding recipe

• Use good quality chocolate

Use dark chocolate with at least 70% cocoa percentage. Always use chocolate from baking aisle and not from candy / chocolate section. Chocolate from baking section melts quickly and smoothly and it tastes delicious too.

• Do not overwhip whipping cream

Do not overwhip the cream. Whip it just until it forms stiff peaks and it should look glossy too. If you overmix the cream, it may turn into butter and chocolate mousse looks grainy.

• Do not overmix chocolate and cream

Once whipping cream is whipped, gently fold the cream into chocolate. Do not overmix, otherwise mousse will loose its consistency.

• Serve it chill

Make sure to chill the chocolate mousse in the refrigerator for at least 3-4 hours. It tastes best when served chilled. Just take it out before serving and decorate with dollop of whipping cream and a cherry.

Video representation of the eggless dark chocolate mousse recipe

https://youtu.be/yfP3At7DkyY?si=-WzAJW6666jRHf09

Frequently Asked Questions

• What are the calories of chocolate mousse?

Please refer my recipe card to know the details about calorie and nutritional information.

• What is chocolate mousse made of?

Traditional chocolate mousse is made up of chocolate, cream, raw eggs. But have modified the recipe to not use raw eggs to avoid risk of semolina.

• How long does chocolate mousse last?

It is so difficult to keep the delicious chocolate mousse to keep in fridge but if by any chance, you have some leftovers, it stays will for 4-5 days in refrigerator.

• Why is my chocolate mousse grainy?

Grainy texture of chocolate mousse is mainly because of overwhipping the heavy cream. If you are not pro in whipping the cream, I would recommend to use hand mixer instead of stand mixer. You will have more control over beating.

• What happens if you overwhip the mousse?

If you overwhip the mousse mixture, it will change its texture and consistency It will start looking grainy.

• How to serve chocolate mousse?

Fill your glasses with your mousse mixture, set it in refrigerator for 3-4 hours and serve it chill with dollop of whipped cream and cherry on top. Yum!

Request

Is it your turn to make this delicious vanilla pudding?🙂 Please let me know how this turns out for you in the comments! I really love hearing from you, and your feedback is very much important to me.

If you post the vanilla pudding recipe to Instagram, do not forget to tag me. Tag @DessertKatta or Hashtag it #DessertKatta

Recipe Card