A quick and simple recipe for a creamy eggless chocolate mousse. It’s very rich thanks to the cream and chocolate, but made a little lighter, using water and no butter or gelatin. This 5-ingredient dessert comes together in less than 30 minutes and then chills to set.
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Does chocolate mousse contain egg?
There’s something about mousse recipes that you may have noticed – they’re all extremely different from one another. Some use whole eggs, some use egg whites only, and some don’t use eggs at all. Some use whipping cream or butter, while others don’t. There are plenty of variations.
Egg or eggless: what is the function?
Mousse means foam in French, which implies the airy texture this dessert should have. That’s why we either whip cream or egg whites to incorporate air into the mixture. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks, butter, or cream (even if whipped) will create a richer flavor and somewhat heavier texture.
Most recipes use raw eggs, which generally shouldn’t be a problem. Every time I make a mousse, though, there’s always someone worried about salmonella. That’s why today I chose to post an eggless mousse recipe. Plus, I made this for my friend who’s currently pregnant, so it’s not like I had a choice.
How do you make mousse without eggs?
An eggless chocolate mousse recipe requires whipped cream. Whipping the heavy cream will add air into the mousse, making it light and fluffy.
How to make eggless chocolate mousse
This is a good, basic recipe that my guests always love. It’s very rich thanks to the cream and chocolate (so be easy on the large servings!), but to make it a little lighter, I use a bit of water and no butter. This gives it an intense chocolate flavor and the perfect texture.
Ingredients
- Dark chocolate, coarsely chopped
- Heavy Cream
- Water
- Granulated sugar
- Dark rum, brandy, or liquor of your choice*
*Non-alcoholic substitution: vanilla extract - Instant coffee powder (optional)
Melting the chocolate
While some recipes call for melting the chocolate and letting it cool for a few hours before proceeding with the rest of the recipe, I use a different method to make the process quicker. To melt chocolate, first heat the water and sugar in a saucepan until the mixture boils and the sugar has melted. Then pour it over the chocolate and let sit for 30 seconds. Mix until the chocolate completely melts. If there are still a few chunks of solid chocolate, melt the mixture in the microwave for a few seconds until melted and smooth. Whether you microwave the chocolate or not, it shouldn’t take long until it’s chilled to just above room temperature, letting you proceed to the next step: whipping the cream and folding it in.
Folding in the cream
If you add the cream while the mixture is still hot, it will simply melt. Be sure your chocolate has been brought to room temperature first!
Best Tip For Perfectly Smooth Mousse
To get a perfectly smooth texture, whip the cream just until soft peaks form (kind of like shaving cream). Do not wait until stiff peaks form! Use either a handheld or stand mixer with whisk attachment. Once folded into the chocolate mixture using a spatula, the mousse should be soft, silky, smooth, and utterly delightful!
Storing and serving mousse
Once it’s made, chill the mousse until it’s set, 3-4 hours. It will become quite firm after long refrigeration, so take it out of the fridge 15-20 minutes before serving. Store mousse in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days.
More delicious mousse recipes
- Marshmallow Strawberry Mousse
- White Chocolate Mousse (2 ingredients)
- Milk Chocolate Hazelnut Mousse
- Salted Caramel Cheesecake Mousse
Creamy Chocolate Mousse (Eggless)
My quick and simple recipe for a creamy eggless chocolate mousse. It requires only five main ingredients and is made hours ahead of time!
Ingredients
- ¼ cup water
- 3 tablespoons (35 grams/1.2 ounces) granulated sugar
- 7 oz (200 grams) dark chocolate, coarsely chopped
- ½ tablespoon dark rum, brandy, or liquor of your choice*
- 1 cup (240 ml) heavy cream
- 1 teaspoon instant coffee powder (optional)
Instructions
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Place chocolate in a large heatproof bowl.
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In a medium saucepan, boil water and sugar over medium heat. Once sugar has melted, pour the hot syrup over the chocolate. Let stand for 30 seconds, then mix until chocolate has melted and the mixture is smooth. If the chocolate hasn’t fully melted, microwave the mixture for 15-20 seconds. Stir in liquor of choice or vanilla extract. If mixture is warm, leave on the counter until it reaches room temperature.
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In a mixer bowl with whisk attachment, beat heavy cream and instant coffee until soft peaks form. Gently fold half of the whipped cream into the chocolate mixture using a spatula until combined, then the remaining whipped cream until combined and smooth. Divide into serving cups.
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Chill the mousse until it's set, 3-4 hours. It will become quite firm after long refrigeration, so take it out of the fridge 15-20 minutes before serving.
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Store mousse in the fridge, covered with plastic wrap, for up to 3 days.
Recipe Notes
*Non-alcoholic substitution: Vanilla extract
