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!
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.
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.
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
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Eggless Chocolate Mousse Recipe
- Hand Mixer
- 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
- 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.
- 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.