Print

Eggless Chocolate Mousse Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

This Eggless Chocolate Mousse recipe delivers a rich, creamy, and airy dessert that’s easy to make without eggs. Utilizing dark chocolate ganache combined with whipped cream, this mousse provides a velvety texture and intense chocolate flavor. Perfectly chilled and garnished with fresh berries, chocolate shavings, and mint, it’s an elegant treat ideal for any occasion.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes plus chilling time
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian

Ingredients

Chocolate Ganache

  • 1 cup finely chopped dark chocolate or semi-sweet chocolate (140 grams, at room temperature)
  • 1 tablespoon softened butter
  • ¼ cup light cream (25 to 30% fat or whipping/heavy cream, at room temperature)
  • 1 light pinch salt
  • 1 teaspoon instant coffee (optional)

Whipped Cream

  • ½ cup light cream (25 to 30% fat or whipping/heavy cream, cold or chilled)
  • 2 tablespoons raw sugar or white granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract

Garnish

  • 3 to 4 fresh or frozen berries (strawberries, cherries, or raspberries)
  • 1 to 2 tablespoons chocolate shavings or grated chocolate
  • 1 to 2 mint sprigs (optional)
  • ¾ to 1 cup whipped cream (optional, for topping)

Instructions

  1. Chop Chocolate: Finely chop the dark or semi-sweet chocolate into small, even pieces using a sturdy chef’s knife or a food processor. This ensures the chocolate melts evenly without seizing.
  2. Make Ganache: In a bowl, combine chopped chocolate, softened butter, salt, instant coffee (if using), and ¼ cup room temperature cream. Heat ½ cup of water in a small saucepan until it reaches a light boil, remove from heat, then place the bowl over the hot water (double boiler method). Stir continuously with a spatula until the chocolate fully melts into a smooth, even mixture. Avoid letting the bowl touch the water. Allow the ganache to cool completely at room temperature.
  3. Whip Cream: In a separate chilled bowl, add cold cream, sugar, and vanilla extract. Using an electric mixer or stand mixer with a whisk attachment, whip the cream on medium-high speed until soft peaks form.
  4. Make Mousse: Add one-third of the cooled ganache into the whipped cream. Whip at low or medium-low speed for 30 seconds to a minute until evenly blended. Then add the remaining ganache and continue whipping gently for about one more minute until the mixture is smooth and uniform. Alternatively, you can fold the ganache into the whipped cream manually to keep the mousse light.
  5. Chill: Spoon the mousse into serving glasses or bowls. Cover them with lids or foil and refrigerate for at least 4 hours or overnight to set properly.
  6. Garnish and Serve: Before serving, garnish the mousse with your choice of fresh or frozen berries, chocolate shavings, additional dollops of whipped cream (if desired), and mint sprigs for a fresh touch. Serve chilled as a decadent dessert.

Notes

  • Ensure all ingredients for the ganache are at room temperature to prevent chocolate from seizing.
  • Use finely chopped chocolate to guarantee even melting during ganache preparation.
  • Do not overwhip the cream to avoid turning it into butter; aim for soft peaks.
  • Instant coffee is optional but enhances the depth of chocolate flavor.
  • The mousse can be made a day ahead, making it ideal for entertaining.
  • For a richer mousse, use heavy cream instead of light cream.

Find it online: https://cheftinaskitchen.com/eggless-chocolate-mousse-recipe/