Eggless Chocolate Mousse Recipe

Eggless Chocolate Mousse is a light, airy, chocolate mousse without any eggs or gelatin. This is a 5-ingredient, no-bake chocolate mousse recipe. The addition of coffee makes this mousse recipe perfect for both chocolate and coffee lovers.

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.

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

Eggless Chocolate Mousse…

Many mousse lovers are allergic to eggs or avoid eggs due to certain reasons, hence the eggless chocolate mousse recipe came into existence.

And over the years, this egg-free mousse became quite popular because:

My eggless chocolate mousse is a 5-ingredient recipe that always yields gratifying end result. No baking, hours of whisking, or dealing with gelatin involved. It is a straightforward, simple, fuss-free mousse recipe.

Ingredients Required:

Chocolate – A 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 color, taste, and texture of the mousse are defined by the quality of the chocolate. I prefer using unsweetened 70% – 80% cocoa 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. The full-fat cream used for cake decorations. Please avoid using low fat pouring creams like Amul for making chocolate mousse. Those low-fat creams cannot be whipped to the desired consistency.

Coffee – For my 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 – The caster sugar or powdered white sugar is the best to combine with heavy cream while whipping it. Granulated sugar will not dissolve in the cream. Hence, avoid using any kind of granulated sugar.

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

Tips For First Timers To Make Perfect Eggless Chocolate Mousse:

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 eggless chocolate 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. 

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

Watch Eggless Chocolate Mousse Recipe Video:

More Eggless Recipes For You:

Eggless Rava Cake

Eggless Atta Cake

Eggless Brownies

Eggless Banana Bread

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