Feb 12, 2024 If you are looking for a quick dessert to whip up for Valentine’s Day, Mother’s Day or any celebration, then you can’t go wrong with this quick and easy chocolate mousse recipe. I have never been very comfortable about the idea of raw eggs in desserts. And so for desserts like tiramisu, mousse which traditionally call for raw eggs, I always end up making an egg-free version. This chocolate mousse is free of eggs and if you love chocolate as much as I do, then you are going to love this easy dessert recipe.
How To Make Eggless Chocolate Mousse
We start by making the chocolate bowls. If you are going to serve the mousse in regular glass cups/bowls, so straight to the mousse making part of the recipe.
Semi-sweet chocolate: The taste of the mousse depends on the chocolate, so make sure to use a good quality chocolate. I like using semi-sweet chocolate but you can also use dark chocolate. The mousse will be less sweet in that case.
Heavy cream: It is very important to use heavy cream which has a fat percentage of 35%+. The one I used had 40% fat.
Instant coffee: This is optional but recommended. A little bit of instant coffee intensifies the chocolate flavor in this mousse.
Vanilla: A little vanilla adds to the flavor of this mousse.
Butter: You may skip the butter but I like using it for flavor and it also gives a nice shine to the ganache.
Powdered sugar: The recipe also calls for some powdered sugar (confectioners sugar) to sweeten the whipped cream. You can use granulated sugar here as well.
I served the mousse in these chocolate cups which is optional. But if you plan to make these cups, you would need a semi sphere silicone mold and chocolate melting wafers. You can use regular chocolate in place of melting wafers but you would need to temper it first. You can obviously serve the mousse in just regular glasses/bowls and skip making these chocolate bowls. Melt the melting wafers in the microwave following the instructions on the package. Once melted, fill each cavity of the semi sphere with chocolate all the way to the top. Place a baking tray beneath to catch all the chocolate. Then immediately, flip the molds upside down removing all the excess chocolate from the cavity. Shake so that all the excess chocolate from the molds falls off. Scrape the excess chocolate using an offset spatula. Let the chocolate set. If using melting wafers this just takes around 10 to 15 minutes. Once set, carefully remove the chocolate bowl from the mold. You would make around 6 to 8 bowls from this. Set these aside while you make the mousse. Take 8 oz of semi-sweet chocolate and chop it into small pieces. It is important to chop the chocolate into roughly the same size small pieces so that it all melts evenly when hot cream is poured over it. I have used semi-sweet chocolate but for a sweeter mousse you can use milk chocolate and if you prefer less sweet, use dark chocolate. Transfer the chopped chocolate into a large bowl. Add 1 teaspoon of instant coffee, pinch of salt and 1/2 tablespoon of unsalted butter to it. Now, bring 1 cup of heavy cream to a slight boil (until it just started simmering from the edges). Add that on top of the chopped chocolate. Also add 1 teaspoon of vanilla extract. Let this sit for around 5 to 7 minutes. Do not touch or stir. After 7 minutes or so, the chocolate would have melted. Now take a fork or spatula and start mixing all the ingredients in the bowl. Keep mixing until you have a smooth and shiny ganache and everything is uniformly combined. Now set this aside to cool. You can let it cool at room temperature or pop in the refrigerator for 10 to 15 minutes. Meanwhile, whip the remaining 1 & 1/2 cups of heavy cream with 3 tablespoons of powdered sugar until it forms peaks. Do not overmix else the cream might curdle. Start folding the whipped cream into the cooled chocolate ganache gently in parts. You don’t want to deflate all the air so fold gently. Once all the cream is incorporated, you will have this light and airy chocolate mousse. Now, you can transfer it to serving bowls and cups and chill it for 1 hour for it to set. Since I made the chocolate cups, I filled each with the mousse and then chilled in the fridge for 1 hour before serving. You can chill overnight also, just make sure to bring it to room temperature for around 10 minutes before serving. Serve with more whipped cream or with fresh fruits like raspberries, strawberries.
title: “Easy Chocolate Mousse No Egg " ShowToc: true date: “2024-09-27” author: “Betty Wagner”
Feb 12, 2024 If you are looking for a quick dessert to whip up for Valentine’s Day, Mother’s Day or any celebration, then you can’t go wrong with this quick and easy chocolate mousse recipe. I have never been very comfortable about the idea of raw eggs in desserts. And so for desserts like tiramisu, mousse which traditionally call for raw eggs, I always end up making an egg-free version. This chocolate mousse is free of eggs and if you love chocolate as much as I do, then you are going to love this easy dessert recipe.
How To Make Eggless Chocolate Mousse
We start by making the chocolate bowls. If you are going to serve the mousse in regular glass cups/bowls, so straight to the mousse making part of the recipe.
Semi-sweet chocolate: The taste of the mousse depends on the chocolate, so make sure to use a good quality chocolate. I like using semi-sweet chocolate but you can also use dark chocolate. The mousse will be less sweet in that case.
Heavy cream: It is very important to use heavy cream which has a fat percentage of 35%+. The one I used had 40% fat.
Instant coffee: This is optional but recommended. A little bit of instant coffee intensifies the chocolate flavor in this mousse.
Vanilla: A little vanilla adds to the flavor of this mousse.
Butter: You may skip the butter but I like using it for flavor and it also gives a nice shine to the ganache.
Powdered sugar: The recipe also calls for some powdered sugar (confectioners sugar) to sweeten the whipped cream. You can use granulated sugar here as well.
I served the mousse in these chocolate cups which is optional. But if you plan to make these cups, you would need a semi sphere silicone mold and chocolate melting wafers. You can use regular chocolate in place of melting wafers but you would need to temper it first. You can obviously serve the mousse in just regular glasses/bowls and skip making these chocolate bowls. Melt the melting wafers in the microwave following the instructions on the package. Once melted, fill each cavity of the semi sphere with chocolate all the way to the top. Place a baking tray beneath to catch all the chocolate. Then immediately, flip the molds upside down removing all the excess chocolate from the cavity. Shake so that all the excess chocolate from the molds falls off. Scrape the excess chocolate using an offset spatula. Let the chocolate set. If using melting wafers this just takes around 10 to 15 minutes. Once set, carefully remove the chocolate bowl from the mold. You would make around 6 to 8 bowls from this. Set these aside while you make the mousse. Take 8 oz of semi-sweet chocolate and chop it into small pieces. It is important to chop the chocolate into roughly the same size small pieces so that it all melts evenly when hot cream is poured over it. I have used semi-sweet chocolate but for a sweeter mousse you can use milk chocolate and if you prefer less sweet, use dark chocolate. Transfer the chopped chocolate into a large bowl. Add 1 teaspoon of instant coffee, pinch of salt and 1/2 tablespoon of unsalted butter to it. Now, bring 1 cup of heavy cream to a slight boil (until it just started simmering from the edges). Add that on top of the chopped chocolate. Also add 1 teaspoon of vanilla extract. Let this sit for around 5 to 7 minutes. Do not touch or stir. After 7 minutes or so, the chocolate would have melted. Now take a fork or spatula and start mixing all the ingredients in the bowl. Keep mixing until you have a smooth and shiny ganache and everything is uniformly combined. Now set this aside to cool. You can let it cool at room temperature or pop in the refrigerator for 10 to 15 minutes. Meanwhile, whip the remaining 1 & 1/2 cups of heavy cream with 3 tablespoons of powdered sugar until it forms peaks. Do not overmix else the cream might curdle. Start folding the whipped cream into the cooled chocolate ganache gently in parts. You don’t want to deflate all the air so fold gently. Once all the cream is incorporated, you will have this light and airy chocolate mousse. Now, you can transfer it to serving bowls and cups and chill it for 1 hour for it to set. Since I made the chocolate cups, I filled each with the mousse and then chilled in the fridge for 1 hour before serving. You can chill overnight also, just make sure to bring it to room temperature for around 10 minutes before serving. Serve with more whipped cream or with fresh fruits like raspberries, strawberries.
