Chocolate Mousse (No Eggs) Recipe
This luscious Chocolate Mousse recipe offers a creamy and decadent dessert without using eggs. Made with semi-sweet chocolate, Dutch-processed cocoa, and whipped heavy cream, it delivers a rich and smooth texture perfect for any chocolate lover. The mousse is lightened by folding whipped cream into the chocolate, then chilled to set, making it a simple yet elegant treat to enjoy with optional garnishes like whipped cream, chocolate shavings, and caramel.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French
- Diet: Vegetarian
Ingredients
Chocolate Base
- 4 oz semi-sweet chocolate baking bar
- 1 tsp Dutch-processed cocoa powder
- 60 ml (1/4 cup) water
- 1/2 tsp vanilla extract
Whipped Cream Mixture
- 237 ml (1 cup) heavy cream
- 12 g (1 tbsp) granulated sugar
- Pinch of table salt or 1/8 tsp kosher salt
Optional Garnish
- Whipped cream
- Chocolate shavings
- Caramel sauce
Instructions
- Melt the Chocolate: Roughly chop the semi-sweet chocolate and place it in a medium bowl. Melt it in the microwave in 20-30 second intervals, stirring between intervals until smooth. Set aside to cool slightly.
- Prepare Cocoa Mixture: Boil the water, then whisk it together with the Dutch-processed cocoa powder until smooth and fully combined.
- Combine Chocolate and Cocoa: Whisk the cocoa mixture into the melted chocolate until well incorporated. Add the vanilla extract and whisk again.
- Whip Cream: In a separate bowl, whip the heavy cream, sugar, and salt until soft peaks form. This means the cream holds gentle peaks when the whisk or beaters are lifted but still moves easily.
- Lighten Chocolate: Add one-quarter of the whipped cream to the chocolate mixture and stir thoroughly to lighten the chocolate base, making it easier to fold in the rest.
- Fold in Remaining Cream: Add the remaining whipped cream in two additions. Gently fold it into the chocolate using a spatula by scooping from the center, sweeping under the mixture, and turning the bowl in quarter turns until fully combined without deflating the cream.
- Chill the Mousse: Pour the mousse into serving cups or bowls. Cover and refrigerate for at least 3 hours, allowing the mousse to fully set. It remains good for up to seven days in the refrigerator.
- Garnish and Serve: Before serving, garnish with additional whipped cream, chocolate shavings, and caramel sauce if desired for an enhanced presentation and flavor.
Notes
- Be careful not to overheat the chocolate when melting, to prevent it from seizing.
- Use Dutch-processed cocoa for a richer chocolate flavor and smoother texture.
- Folding should be done gently to keep the mousse airy and light.
- The mousse can be made up to seven days in advance and stored in the refrigerator.
- Optional garnishes can include fresh berries for added color and flavor.
Find it online: https://bitezly.com/chocolate-mousse-no-eggs-recipe/
