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.
- 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.
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.
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