This intense, creamy, airy chocolate mousse is a treat for all chocoholics. Make & Enjoy this silky smooth chocolate mousse under 30 minutes with only 4 ingredients. This classic popular french dessert is made vegetarian with no eggs, tempering chocolates and folding techniques. Learn how to make this easy chocolate mousse recipe with step-by-step photos, instructions & video. Simple, Straight forward & Easy recipe any home cooks can try.
Eggless Chocolate Mousse Recipe
You can never go wrong with chocolate mousse. I made this to celebrate our third anniversary. Fast to make and super indulgent dessert using just chocolate and cream which is a hit recipe with my family.
This recipe is completely vegetarian, if you are okay with adding eggs in your mousse, check my easy peasy blender chocolate mousse recipe.
About Chocolate Mousse
Making a proper French Chocolate mousse can be quite intimidating for many unless you plan on making the traditional french version of tempering eggs, blooming gelatin and gentle folding to knock off any air from the mousse. But this version is not any fussy, it is simple as 1-2-3. Melting chocolate, whipping cream & folding. Thats it!
Not only the ingredients are straight forward, the technique is very basic. It doesn't require any double boiler or candy thermometer. No fuss only deliciousness!
My decadent recipe for chocolate mousse needs just two ingredients. High quality chocolate & cream. The proportion matters to get silky, smooth and rich mouthfeel. I add a bit of instant coffee powder which doesn't make it taste like coffee but adds more intense chocolate flavour.
Similar Recipes,
Depending on the variation of the chocolate mousse recipe you make, melting chocolate is the important part. You can either melt it gently on lowest heat possible in a sauce pan or take the quick option of using a microwave.
Use cold whipping cream for getting the required texture. Using cold heavy cream makes the whipping job easy. Whip cream until it is thick and airy and holds its shape. Don't over whip the cream, else it may curdle or makes the mousse grainy.
Make sure your chocolate is completely cool before folding in the whipped cream. I like to add ⅓rd of the whipped cream into the cooled chocolate and give a good mix, this step lightens the chocolate which makes the final fold easy.
Ingredients
- Chocolate - High quality chocolate gives the intense chocolate flavour to your mousse. You could either use good quality chocolate chips or bar chocolate. If you are using Couverture or compound chocolate bar chop it very finely so it melts faster. I prefer semi sweet chocolate chips or any chocolate over 60 to 70 percent cocoa solids.
- Sugar - Regular white sugar gives the mousse its required sweetness. I prefer adding sugar to my chocolate mousse because you get intense chocolate note from adding only dark chocolate and not milk.
- Cream - Use cold, high quality heavy whipping cream that can whip until thick. Whipped cream is what gives the mousse the signature light and airy texture.
- Instant coffee powder - I add a bit of instant coffee powder which doesn't make it taste like coffee but adds more intense chocolate flavour.
Step by Step Pictures
1)Take water in a sauce pan.
2)Add in sugar and place it on low to medium heat.
3)Add in instant coffee powder.
4)Mix well and bring everything to a boil. Once it boils, take it off the heat and set aside.
5)Add in chocolate chips to the hot water.
6)Use a whisk to gently mix the chocolate until it is completely melted.
7)Pour this into a bowl and allow it to cool completely.
8)Whip cream till thick. Use cold whipping cream for getting the required texture.
9)Add cream into the cooled chocolate and gently fold. Make sure your chocolate is completely cool before folding in the whipped cream.
10)How easy is that, chocolate mousse done.
11)Spoon onto serving glasses and serve.
Expert Tips
Quality is everything - Recipes that uses minimum number of ingredients needs quality. So make sure you use the best quality chocolate and cream that you can find for the best tasting creamy chocolate mousse.
Choosing Best Chocolate - Invest your time and money to find the best quality chocolate. I recommend couverture dark or semi-sweet chocolate. Look for an ingredient label that boasts cocoa mass or cocoa solids as their first ingredients.
Caring for temperature - Never try this recipe if you are in a hurry. Because you have to take a note of the temperature of the ingredients before proceeding to the next step.
About Cream - The chocolate has to be melted and cooled completely before folding the cream. The cream has to be super cold before whipping. If you fold the whipped cream to hot chocolate mixture, then milk fat from cream would separate and curdle the mousse.
Patience for success - You definitely need to serve the chocolate mousse cold. Chilling the mousse in fridge for few hours will make the chocolate in the mousse set and creates the luscious mouthfeel we all love.
FAQ
Best quality chocolate and cream is essential for best tasting creamy chocolate mousse. Invest your time and money to find the best quality chocolate. I recommend couverture dark or semi-sweet chocolate. Look for an ingredient label that boasts cocoa mass or cocoa solids as their first ingredients.
It might happen because the chocolate is siezed. Never melt your chocolate at high temperature. Always use low heat possible. Also allow the chocolate to cool before adding the cold whipped cream.
This recipe for the best eggless chocolate mousse is super easy. You can never go wrong. But the one thing which you have to do is follow the recipe to the 'T' and you will never fail.
Siezed chocolate mousse cannot be resumed. but you can try chilling the mousse for few hours in fridge and use a whisk to mix till it gets light and fluffy again.
Eggless chocolate mousse gets its airyness from whipped cream. Not whipping cream enough will makes your mousse watery and thin.
Try adding some vanilla extract, almond extract, peppermint oil for flavour variations. You can also try my other mousse recipes like mango, strawberry, pineapple
📖 Get Recipe
Eggless Chocolate Mousse Recipe
Ingredients
- 1½ cup Dark or Semi Sweet Chocolate Chips (300 grams)
- 2 tablespoon Sugar
- 4 tablespoon Water
- ½ teaspoon Instant Coffee Powder
- 1 cup Whipping Cream
Instructions
- Take water, sugar and coffee powder in a sauce pan, heat till the sugar is melted and the water comes to a boil.
- Add in chocolate chips and mix till chocolate is completely melted.
- Now pour this mix into a bowl and cool it completely.
- Take cream in a bowl and use an electric beater to whip till it gets thick and forms soft peaks.
- Now fold this cream into the chocolate very gently.
- Spoon this into serving glasses and chill in the fridge for 2 hours.
- Serve cold.
Video
Nutrition
Tried this Recipe
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Anonymous
It was yummy n cme perfect
Anonymous
Can use blender instead of electronic beater???
sutapa Purkayastha
Delicious preparation.
Ankita Suman
What is the other option beside chocolate chips in this recipe...we don't get chocolate chips in small cities...can we use normal dairy milk or cocoa powder...if yes please tell the measurements...thank you...
Anonymous
Nice
Kitu
Awesome... Simply marvelous
Aarthi
@Ankita Sumanyes use bournville dark chocolate
Ankita Suman
Thank you so much....take care
Ankita Suman
Thank you so much.....take care
Anonymous
where will we get the chocolate chips and cream
Anonymous
How many grams of dark chocolate is to be used
Aarthi
@Anonymoussame amount as mentioned in the recipe
Aarthi
@Anonymousu can get it in any big supermarket
Anonymous
What is the shelf time?
Aarthi
@Anonymousyou can keep it in fridge covered for around 2 to 3 days
Anonymous
Hi Aarthi
I used the same measurements you mentioned and the whipped cream was frozen too... but the mousse appeared quite darker than yours in the pics... it wasnt as smooth as seen too.. the taste was awesome though. Made it twice and both the times it was dark and looked a little different. like crumbs... do you know why did that happen both times?
Aarthi
@Anonymous i think u have over whipped the cream so it has turned grainy. next time dont opverwhip, the cream should have soft peaks
Anonymous
Thnks Aarthi will try it next time. I always have a trouble in whipping the cream. the first time i tried your black forest cake i overwhipped and it seperated to butter!!!! I did do a lot of research about whipping just to be sure i dont mess up this time.. But guess my research wasnt good enuf!!! 😀
Anonymous
What is the other option for whipped cream
Aarthi
@Anonymoussorry no substitute is there for cream, that what gives the fluffyness
green
Have u used gelatin while whipping the cream?
Aarthi
@greenno no gelatin for mousse
Anonymous
hi.. I tried ur recipe. But no peakd 🙁
i used crusty n crumbs whipping powder... I used it in a blender.. It became soft but not stiff. I added it to d chocmix and now its all watery.. 🙁
what do i do now
Aarthi
@Anonymouspour it into cups and set it in fridge it will set.
neeta handa
Can we use Morde dark compound instead of chocolate chips ???
Marina Fernandez
Hi Aarthi,
Is there any some brands of whipping cream that you can recommend? At least 2-3 options would make it really easy to select what is readily available in the market.
Thanks in Advance
Aarthi
@Marina Fernandezu can use milkymist or whipping cream powder
Aarthi
@neeta handayes u can use compound
Anonymous
Hi Aarthi, can I use thickened cream instead of whipped cream?
Aarthi
@Anonymousyes u can use..
Anonymous
Hai...can I use cocoa powder? ? Pls advice...wanted to make it...thnks in advance. ..
Aarthi
not sure about adding cocoa
manaal shuhail
Hi...if I'm using cooking chocolate slabs...wat is the quantity in grams?pls help!thank you
manaal shuhail
Hi...if I'm using cooking chocolate..should I use milk chocolate or dark chocolate and .what is the quantity in grams?pls help!thank you
Aarthi
@manaal shuhailuse dark chocolate..use around 250 to 300 grams
Rujuta Korgaonkar
Hi can this be used as icing for cake as well???
Aarthi
@Rujuta Korgaonkaryes u can use
LHNV
What about the chocolate mousse cake?
Anonymous
Can we whip fresh cream instead of whipped cream?
CToth
Excellent, Thank you
Letisha
I've never made mousse before, so I don't know if coffee powder is typically an ingredient for chocolate mousse. Does the end result taste like coffee? We have some non-coffee people in our house, so want to check before I try it! Thanks! 🙂
Shenthamarai Selvi
Aarthy, instead of coffee powder, shall I include cocoa powder or chocolate chip powder ?
Aarthi
no dear