This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.
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Mousse is a classic Italian dessert. The traditional mousse recipe revolves around – eggs, chocolate, sugar, cream, and sugar. A perfect chocolate mouse is light and airy yet creamy and decadent.
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:
- easy process
- perfect texture
- no gelatin or china-grass
- only 5 ingredients required
- meal prep friendly dessert
Ingredients You’ll Need
- Chocolate – Good quality dark chocolate is the best to make the mousse. Avoid using milk chocolates or confectionery chocolates. The quality of the chocolate defines the colour, taste, and texture of the mousse. I prefer unsweetened 70% – 80% 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.
- Coffee – 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 the espresso.
- 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.
- Water – To steep the instant coffee powder. Skip it if using espresso or filter coffee decoction.
Hina’s Tried and True Tips
- Chocolate: 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. Please avoid using low-fat creams like Amul for making chocolate mousse.
- 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.
- 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.
- Consistency: The chocolate mousse is all about the light, airy texture. Hence, follow the ingredient measurements and the tips/tricks strictly.
Watch Chocolate Mousse Video
Would you like to explore a few more eggless desserts? Try this moist Chocolate Cake, Cafe Style Eggless Brownies, or the sugar free Eggless Date Nut Bread.
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Eggless Chocolate Mousse Recipe
This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.
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Servings: 6
Calories: 512kcal
- Hand Mixer
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.
- 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.
- 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.
Rajani says
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!
Hina Gujral says
Great minds think alike 🙂
Pankti Mehta says
I simply love your blog <3 Happy Valentine’s day to you too! 😀
Hina Gujral says
thank you so much!
Raksha says
nicely written post
Hina Gujral says
thanks a lot, Raksha!
Maryam Hasanahmad says
yummy! love the way you photograph yr foods too!
Hina Gujral says
thanks a lot! Trying to learn photography.
Charu says
Mam, I tried this recipe. Came out very nice. You are too good!
Hina Gujral says
Thank you so much! Next time try to send us pictures of your mousse.
Hema Bhakuni says
It looks easy enough to try!
Hina Gujral says
Yea, it is very easy peasy even kids can make it.
Shruthi says
Such an amazing and easy recipe!
Hina Gujral says
thank you so much for the feedback.
Supreeth says
Perfect for the weekend! Thanks for this recipe
Forum Master says
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
Hina Gujral says
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.