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Home » Baking Recipes » Eggless Chocolate Mousse Recipe

Published: Feb 9, 2023 | Modified: Feb 9, 2023 by Hina Gujral

Eggless Chocolate Mousse Recipe

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This is a light, airy, intense eggless chocolate mousse recipe. You need only 5 ingredients to make this gelatin-free mousse. Be sure to watch the video!

side shot of eggless mousse in a glass

A Perfect Chocolate Mousse

Mousse is a classic Italian dessert. The traditional chocolate mousse recipe revolves around 5-ingredients – eggs, chocolate, sugar, cream, and sugar.

The texture of a chocolate mousse is always elegant and the highlight of the dessert. A perfect chocolate mouse is light and airy yet creamy and decadent. It should never be a thick mess.

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:

  • perfect texture
  • easy process
  • pre-made, fridge-friendly dessert
  • no gelatin or china-grass

My eggless chocolate mousse is a 5-ingredient recipe that always yields a gratifying result.

No baking, hours of whisking, or dealing with gelatin involved. It is a straightforward, simple, fuss-free mousse recipe.

side shot of eggless chocolate mousse cups

Ingredients Required

Chocolate – Good quality dark chocolate is the best to make the mousse. Avoid using milk chocolates or confectionery chocolates for baking or making the mousse.

The quality of the chocolate defines the colour, taste, and texture of the mousse. I prefer unsweetened 70% – 80% dark cocoa 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. The full-fat cream is used for cake decorations. Please avoid using low-fat pouring creams like Amul for making chocolate mousse.

The low-fat creams cannot be whipped to the desired consistency.

Coffee – For the eggless chocolate mousse, 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 espresso coffee.

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. Hence, avoid using granulated sugar.

Water – To steep the instant coffee powder. Skip it if using espresso or filter coffee decoction.

side shot of eggless chocolate mousse cups

My Tried & True Tips

Chocolate – Use only dark or semi-sweet dark chocolate for making the mousse. Avoid using milk 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 eggless chocolate mousse with Mother Dairy and D’lecta Cream, and the result was satisfying.

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. 

Coffee – 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. 

Mousse: The chocolate mousse is all about the light, airy texture. Hence, follow the ingredient measurements and the tips/tricks strictly.

Watch Mousse Video

More Chocolate Recipes

Eggless Brownies

Chocolate Brownies

Eggless Chocolate Cake

5 Minute Microwave Cake

Eggless Chocolate Chip Scones

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

side shot of eggless chocolate mousse cups

Eggless Chocolate Mousse Recipe

Eggless Chocolate Mousse is a light, airy, chocolate mousse without any eggs or gelatin. Learn how to make chocolate mousse without eggs or gelatin in a few simple steps.
5 from 5 votes
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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
Author: Hina Gujral
  • Hand Mixer
  • Mixing Bowl
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Ingredients

  • 200 gram dark chocolate or semi sweet dark chocolate, roughly chopped
  • 1 tablespoon instant coffee
  • 1 – 2 tablespoon hot water
  • 500 ml heavy whipping cream
  • 2 tablespoon caster sugar or powdered sugar

Ingredients For Crumble:

  • 5 – 6 slices chocolate cake

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
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

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Reader Interactions

Comments

  1. Rajani says

    February 11, 2014 at 10:24 am

    Agree with you about how Valentine’s Day is drummed up very much. And totally love your idea of chocolate mousse for the day too. Now I have a good mind to make eggless chocolate mousse!

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:52 am

      Great minds think alike 🙂

      Reply
  2. Pankti Mehta says

    February 14, 2014 at 12:58 pm

    I simply love your blog <3 Happy Valentine’s day to you too! 😀

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:53 am

      thank you so much!

      Reply
  3. Raksha says

    February 23, 2014 at 9:11 am

    nicely written post

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:53 am

      thanks a lot, Raksha!

      Reply
  4. Maryam Hasanahmad says

    March 05, 2014 at 9:42 am

    yummy! love the way you photograph yr foods too!

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:53 am

      thanks a lot! Trying to learn photography.

      Reply
  5. Charu says

    June 23, 2020 at 10:54 am

    Mam, I tried this recipe. Came out very nice. You are too good!

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:57 am

      Thank you so much! Next time try to send us pictures of your mousse.

      Reply
  6. Hema Bhakuni says

    June 23, 2020 at 10:55 am

    It looks easy enough to try!

    Reply
    • Hina Gujral says

      June 23, 2020 at 10:57 am

      Yea, it is very easy peasy even kids can make it.

      Reply
  7. Shruthi says

    June 24, 2020 at 8:54 pm

    Such an amazing and easy recipe!

    Reply
    • Hina Gujral says

      June 24, 2020 at 11:36 pm

      thank you so much for the feedback.

      Reply
  8. Supreeth says

    June 25, 2020 at 8:30 am

    Perfect for the weekend! Thanks for this recipe

    Reply
  9. Forum Master says

    November 14, 2020 at 3:26 pm

    My melted chocolate when I added to the cream became crumbly, I mean kind of choco chips types what can be the r? I checked the chocolate it was not old. Used amul whipping cream

    Reply
    • Hina Gujral says

      November 16, 2020 at 10:56 am

      Chocolate splits and curdles because of two reasons, mainly heated two much at a very high temperature, or it has water, or it is too hot when combined with whipped cream.

      Reply
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Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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