Eggless chocolate mousse with step by step phots and video. Mousse au chocolat , this French Dessert is delectable, creamy , light and airy is so chocoholic and is extremely simple to make in just 20 minutes with only 7 ingredients.
Doesn't it sound interesting? It has no eggs nor gelatin to set this dessert. The complexity of folding , tempering the chocolate has broken into down into simple , easy level recipe with simple basic ingredients .
Make this dessert effortless and enjoy with your loved ones. this melt in mouth , light dessert . Though I'm a chocolate lover and often make this dessert for weekend meals , when in season , I love to indulge with Mango Mousse too.
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About this recipe
Chocolate Mousse is a delectable French dessert which uses eggs ,incorporate air into it and gently fold in tempered chocolates.
Though making egg based chocolate mousse needs proper skills and patience , this eggless chocolate mousse is entirely opposite. Needs no skills , whip everything together until light and airy and it's done .
With just 7 ingredients and no fancy gadgets , you can make this gourmet style dessert within 20 minutes (excluding set time). All though ingredients used here are not the traditional mousse making ingredients, its sure to give rich and creamy feel for this eggless chocolate mousse.
This is perfect to serve for weekend desserts . You can also make it before hand and set in refrigerator overnight and serve to your guests next day.
This Eggless Chocolate Mousse is
- Quick and easy
- Effortless
- Tastes Delicious
- Creamy and light
Ingredients
You just need 7 ingredients to make this effortless chocolate mousse
For Ganache - Dark chocolate , fresh cream , Salted Butter , Instant coffee powder and cinnamon powder.
Any good quality semi sweet to dark chocolate is works well for this recipe. Chop well everything and set aside.
Adding Instant coffee powder and cinnamon powder will bring out the flavors of this dessert , making it more chocolaty . Thought its optional , I highly recommend to use these.
Salted butter is what I prefer to bring out the flavors but incase if you use plain butter then make sure to add a dash of salt .
Fresh cream or light cream is well enough to make this ganache.
To whip - Whipping cream , sugar and vanilla extract is all you need here. You can go for either light or heavy whipping cream here.
Garnishing - whipped cream , fresh fruits, berries, chocolate shavings , cherries , go with your creativity ! When chocolate mousse is set well, light and delicious., you can just go with any of your personal favorites.
Tips
- While using double boiler method, make sure base of the bowl doesn't touch the water. Incase if water touches the base , chocolate seizes .
- Give time for ganche to cools down before adding it into whipping cream . This helps chocolate mousse to incorporate much air and turns light without making it lumpy.
Variations
Can make it completely vegan , swap whipping cream with coconut cream and replace butter with vegan butter or coconut oil.
You can play with flavors of your own , add lemon / orange zest while making ganache to get that citrus punch. Also you can add pinch of very finely chopped red chili to make chili chocolate mousse.
FAQ's
Can I make a vegan version of this chocolate mousse?
Sure! Replace whipping cream with coconut cream and use coconut oil or vegan butter.
Why is my chocolate mousse lumpy?
I guess, these two things might have happened:
1. Your chocolate might have seized while melting it. To prevent this, keep the top bowl of the double boiler away from the water.
2. You might have added hot ganache into your whipped cream . Make sure to cool ganache before adding into whipped cream .
Why did my chocolate seize?
I prefer melting chocolate in a double boiler. Though you can make the ganache in a microwave, in a microwave chances of the chocolate, burning is high.
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How to make eggless chocolate mousse
To make Chocolate Ganache
Use double boiler method : Boil water in a sauce pan and keep it on simmer.
Place a bowl on sauce pan , make sure water shouldn’t touch the base of the bowl.
Add chopped dark chocolate , instant coffee powder , cinnamon powder, butter and fresh cream.
Stir and whisk everything briskly. So that chocolate melts and blends well with other ingredients to form shiny and silky smooth chocolate ganache.
Remove bowl from stove top and set aside to cool down.
For whipping cream
In a bowl , take chilled whipping cream . Add sugar and vanilla extract.
On a medium low speed , whip cream until soft peaks are formed.
Making Chocolate Mousse
Now add prepared ganache
and continue to whip until light and fluffy.
Fill ganache into a pipping bag or just spoon ganache into a small glass serving bowl.
Seal the glass /bowl mouth with a foil cover and refrigerate for minimum 3 to 4 hours to set.
After 4 hours , remove from refrigerator . By now chocolate mousse would have been nicely set. Remove foil
Garnish with some whipped cream , chocolate shavings, mint sprig and serve as a dessert.
Recipe Card
Eggless Chocolate Mousse
Ingredients
For Chocolate Ganache
- 1 cup dark chocolate - chopped
- 1 teaspoon instant coffee powder
- ½ teaspoon cinnamon powder
- ¼ cup fresh cream
- 1 tablespoon salted butter - softened
For whipping cream
- ½ cup whipping cream - chilled
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
For garnishing
- ½ cup whipped cream
- chocolate shavings
- dash of cinnamon powder
- few mint sprigs
- strawberry or any berries
Instructions
To make Chocolate Ganache
- Use double boiler method : Boil water in a sauce pan and keep it on simmer.
- Place a bowl on sauce pan , make sure water shouldn’t touch the base of the bowl.
- Add chopped dark chocolate , instant coffee powder , cinnamon powder, butter and fresh cream.
- Stir and whisk everything briskly. So that chocolate melts and blends well with other ingredients to form shiny and silky smooth chocolate ganache.
- Remove bowl and set aside.
For whipping cream
- In a bowl , take chilled whipping cream . Add sugar and vanilla extract.
- On a medium low speed , whip cream until soft peaks are formed.
Making Chocolate Mousse
- Now add prepared ganache and continue to whip until light and fluffy.
- Fill ganache into a pipping bag or just spoon ganache into a small glass serving bowl.
- Seal the glass /bowl mouth with a foil cover and refrigerate for minimum 3 to 4 hours to set.
- After 4 hours , remove from refrigerator . By now chocolate mousse would have been nicely set.
- Remove foil , garnish with some whipped cream , chocolate shavings, mint sprig and serve as a dessert.
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