Chocolate/ Mini Desserts/ No-Bake Desserts/ Trifle & Glass Desserts

Eggless Chocolate Mousse

July 2, 2014

My quick and simple recipe for a creamy eggless chocolate mousse.

Eggless Chocolate Mousse (3)

There’s something about mousse recipes that you may have noticed – they’re all extremely different from one another. Some use whole eggs, some use egg whites only, and some don’t use eggs at all. Some use whipping cream or butter, while others don’t. There are plenty of variations, so what’s the difference?

Mousse means foam in French, which implies the airy texture this dessert should have. That’s why we either whip cream or egg whites to incorporate air into the mixture. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks, butter, or cream (even if whipped) will create a richer flavor and somewhat heavier texture.

Eggless Chocolate Mousse (5)

Most recipes use raw eggs, which generally shouldn’t be a problem. Every time I make a mousse, though, there’s always someone worried about salmonella. That’s why today I chose to post an eggless mousse recipe. Plus, I made this for my friend who’s currently pregnant, so it’s not like I had a choice. 😉

This is a good, basic recipe that my guests always love. It’s very rich thanks to the cream and chocolate (so be easy on the large servings!), but to make it a little lighter, I use a bit of water and no butter. This gives it an intense chocolate flavor and the perfect texture.

Eggless Chocolate Mousse

While some recipes call for melting the chocolate and letting it cool for a few hours before proceeding with the rest of the recipe, I use a different method to make the process quicker. First, heat the water and sugar in a saucepan until the mixture boils and the sugar has melted. Then pour it over the chocolate and let sit for 30 seconds. Mix until the chocolate completely melts. If there are still a few chunks of solid chocolate, melt the mixture in the microwave for a few seconds until melted and smooth. Whether you microwave the chocolate or not, it shouldn’t take long until it’s chilled to just above room temperature, letting you proceed to the next step: whipping the cream and folding it in. If you add the cream while the mixture is still hot, it will simply melt.

To get a perfectly smooth texture, whip the cream just until soft peaks form (kind of like shaving cream). Don’t wait until it’s stiff. Once folded into the chocolate mixture, the mousse should be soft, silky, smooth, and utterly delightful!


4.8 from 4 reviews
Eggless Chocolate Mousse
Yields: 4 servings
 
My quick and simple recipe for a creamy eggless chocolate mousse.
Ingredients
  • ¼ cup water
  • 3 tablespoons (35 grams/1.2 ounces) granulated sugar
  • 200 grams/7 ounces dark chocolate, coarsely chopped
  • ½ tablespoon dark rum, brandy, or liquor of your choice (optional)
  • 1 cup heavy cream
  • 1 teaspoon instant coffee powder (optional)
Instructions
  1. Place chocolate in a large bowl.
  2. In a medium saucepan, boil water and sugar over medium heat. Once sugar has melted, pour the hot syrup over the chocolate. Let stand for 30 seconds, then mix until chocolate has melted and the batter is smooth. If the chocolate hasn’t fully melted, microwave the mixture for 15-20 seconds. Stir in liquor of choice. If mixture is warm, leave on the counter until it reaches room temperature.
  3. In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Gently fold half of the whipped cream into the chocolate mixture until combined, then the remaining whipped cream until combined and smooth. Divide into serving cups.
  4. Chill the mousse to set for at least 2 hours, and take out of the fridge 15 minutes before serving.
  5. Store mousse in the fridge, covered with plastic wrap, for up to 3 days.

 

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53 Comments

  • Reply
    dina
    July 3, 2014 at 4:27 pm

    looks so creamy and delicious!

    • Reply
      Shiran
      July 3, 2014 at 9:53 pm

      Thanks Dina 🙂

  • Reply
    Melinda
    November 30, 2014 at 9:21 am

    Just made this recipe today and it was fantastic! I used bittersweet chocolate chips and Chambord for the liquor, and it turned out great. My sister in law is allergic to eggs so I was happy to find an egg free mousse recipe. Thanks for posting!

    • Reply
      Shiran
      November 30, 2014 at 1:57 pm

      That’s so great to hear Melinda! Thank you for sharing 🙂 I’ll try my best to post more egg free recipes in the future.

      • Reply
        mana
        January 16, 2017 at 12:47 pm

        Shiran!
        your recipes are the best ever i found on the nt!
        thanks for sharing these recipes….
        i am looking forward for u to share more eggless recipes…thnx

        • Reply
          Shiran
          January 19, 2017 at 12:24 pm

          Thank you so much Mana! 🙂

  • Reply
    Stavroula
    December 1, 2014 at 6:34 am

    Your mousse looks perfect Shiran. Do you think it’s possible to use it as a filling for a mousse pie?

    • Reply
      Shiran
      January 19, 2015 at 4:40 am

      Stavroula, for some reason I missed this question of yours, sorry about that! To answer your question, I believe this would go perfect for a mousse pie!

      • Reply
        Stavroula
        January 19, 2015 at 6:45 am

        Haha, no worries! Thank you very much! 🙂

  • Reply
    lucy taub
    December 31, 2014 at 4:04 pm

    i want to make a Czar’s chocolate cake which is like a mousse in a ladyfinger spring form pan. But I will not use egg whites raw. Could your mousse be firm enough to use so I can cut it without it melting apart?

    • Reply
      Shiran
      January 2, 2015 at 10:27 am

      Hi Lucy! I once used this recipe to make a cake, too, and it held its shape well and was firm enough. Make sure you use bittersweet chocolate and chill the cake for a good few hours. You can also use gelatin (if you know how), and mix it in to make the cake firmer.

  • Reply
    Moumita
    January 17, 2015 at 11:24 pm

    Hi Shiran,
    a big thanks for sharing this recipe. i hosted a dinner for strictly vegetarian guests tonight. dessert making is not my strength. i googled many eggless options and opted for yours, as it seemed to be a simple yet attractive desert. only change i made was adding vanilla extract in place of liquor (the guests don’t take alcohol either). it took me only about 40 minutes to make the mousse and 5 hours to chill. the end result was a wonderfully delicate mousse with tons of flavor. and this is my first ever mousse making experience. the complements i got were all because of your wonderful recipe. keep posting many more fabulous recipes 🙂

    • Reply
      Shiran
      January 19, 2015 at 4:35 am

      Hi Moumita, a big thanks for sharing this with me! The addition of vanilla extract is perfect, so great choice! I’m so glad you and your guests enjoyed it 🙂 Thank you so much for the kind words!

  • Reply
    Ritika
    February 19, 2015 at 12:42 pm

    Hey Shiran, like moumita I too googled N no. of eggless mousse recipe, and what’s better than to have quick and simple recipe to something that sounds and looks so difficult. Mine too came out well with right sugar, right amount of liquor-coffee-chocolate giving amazing mocha flavour, and also well set. Just one thing though… My mousse did not have the desired airy look which generally the mousse has… Could you suggest the reason which can possibly help me the next time I make mousse.

    • Reply
      Shiran
      February 19, 2015 at 4:05 pm

      Hi Ritika! Thank you so much for the kind words, and I’m glad you like the recipe! The first thing I want to say, is that this mousse is a bit heavier in texture than a traditional mousse, which usually contains whipped egg whites that make it airy and light. It should be pretty airy and smooth though, and at the first few times I made it and it did turn out quite heavy, usually the whipped cream wasn’t in the right texture. It should be whipped just to soft peaks, and folded gently into the chocolate mixture.

      • Reply
        Ritika
        February 22, 2015 at 10:06 am

        Thanks Shiran! Even more inspired to try it again. I’m sure this time I’ll make it the yummy airy way ;)…
        PS- My Sister-in-Law loved it… You have another fan of yours 🙂

        • Reply
          Shiran
          February 22, 2015 at 1:38 pm

          Thank you for being so kind Ritika! 🙂

  • Reply
    Gabrielle
    March 28, 2015 at 7:19 am

    Thank you for the recipe! I run a guesthouse and am always looking for yummy things to freeze so that when dinner comes around, serving is quick and easy. Would you recommend freezing this mousse?

    • Reply
      Shiran
      March 29, 2015 at 4:36 am

      Thank you Gabrielle, and yes, this mousse freezes well!

  • Reply
    Melvera
    April 9, 2015 at 1:13 am

    A bit confused on the cup used for water..

    • Reply
      Shiran
      April 9, 2015 at 7:13 am

      Hi Melvera, you’ll need to use 1/4 cup water, which is 60 ml. You’ll need to place the water and the sugar together in the saucepan, and heat until sugar has completely melted. Let me know if you need anything else.

  • Reply
    Melvera
    April 9, 2015 at 11:35 am

    Hi Shiran,
    I Tried it out and it was a super hit. Family enjoyed the dessert more than the main course. Thanks a million!

    • Reply
      Shiran
      April 9, 2015 at 2:40 pm

      I’m so glad you and your family like it, Melvera! 🙂

  • Reply
    Melvera
    April 12, 2015 at 4:42 am

    Hey Shiran,
    I tried out the mousse the 2nd time nd it didn’t set right…. not sure what went wrong. What’s the recommend time to set? And should it be kept to set in the freezer? Thanks!

    • Reply
      Shiran
      April 14, 2015 at 8:04 am

      Hi Melvera! If you’re using small serving dishes, you need to chill the mousse for at least 2 hours, but longer time is preferable, about 4-6 hours. Was it ok the first time you made it? There’s a lot of chocolate in the recipe, which makes the mousse quite solid and not too soft. There’s no need to freeze it.

  • Reply
    mary
    June 14, 2015 at 9:32 pm

    Just made this. I want to try it before I make it for a party next Saturday night. I cut it in half and it seems to have worked. I used coffee instead of the water because I don’t have espresso powder. The chocolate didn’t melt enough, so tried the microwave thing and it seized. So I added a tablespoon or two of warm water and stirred and it seems to have come back. I am hoping this recipe can be easily doubled or tripled. Do you know? It is chilling now, so I can’t report as to the taste just yet!

    • Reply
      Shiran
      June 15, 2015 at 6:59 am

      Hi Mary! The recipe can be easily doubled or tripled. Microwave the chocolate in 15 second intervals and stir it in between. It’s important to melt it properly until smooth, as it would affect the final texture of the mousse.

  • Reply
    lital
    June 23, 2015 at 3:46 pm

    hi.(:
    do you think it’ll be ok if i freeze the mousse for up to 2 weeks?

    • Reply
      Shiran
      June 23, 2015 at 5:08 pm

      Yes Lital, you can freeze it (wrap it tightly with plastic wrap), then to thaw it in the fridge overnight before using it.

  • Reply
    minie
    June 28, 2015 at 7:08 am

    Hi shiran!
    Sorry about earlier message..
    Great receipe…loved it! Loved it!
    Just need to check exactly how many pounds it yields if we follow Ur exact receipe?

    • Reply
      Shiran
      June 28, 2015 at 8:19 am

      Thank you Minie 🙂 I’m not sure how much it weighs, but if there’s anything else I can help with, please ask.

  • Reply
    Nidhi Oswal
    January 30, 2016 at 4:20 am

    Hi Shiran, I wanted to make this recipe. I’m confused about which chocolate to use. If I use sweet chocolate do I also need to add sugar to it according to your recipe? Or I should completely ignore the sugar?

    • Reply
      Shiran
      January 30, 2016 at 6:27 am

      Hi Nidhi, can you please explain what do you mean by sweet chocolate? Do you know what’s the cocoa percentage? If you’re using bittersweet, semisweet or dark chocolate then it’s fine, and you shouldn’t add more sugar.

      • Reply
        Nizra
        February 27, 2016 at 8:22 pm

        I think she means milk chocolate instead of dark chocolate. I tried with milk chocolate and it turned out slightly too sweet. Is it because I didn’t use dark chocolate?

        • Reply
          Shiran
          February 28, 2016 at 11:23 am

          Yes it is, Nizra. Sorry for the confusion. You need to use dark chocolate, not milk chocolate.

  • Reply
    Carrianne
    February 13, 2016 at 11:39 am

    What type of chocolate is your recipe based on? Semi-sweet?

    • Reply
      Shiran
      February 13, 2016 at 4:33 pm

      I use dark chocolate – either bittersweet or semisweet would be fine.

  • Reply
    Mondo
    April 5, 2016 at 1:12 am

    Hello Shiran,
    Just a clarification needed: The instant coffee in the recipe is just the granules and not instant coffee that is already prepared, right?

    • Reply
      Shiran
      April 5, 2016 at 5:52 am

      That’s right 🙂 The instant coffee will dissolve in the cream. If you use instant coffee with large granules you can dissolve them in a bit of hot water, and add it to the chocolate mixture instead.

  • Reply
    Saira
    July 5, 2016 at 5:43 am

    Making this recipe for a big lunch tomorrow! Need loads of good luck!
    I ll be using hersheys semi sweet chocolate chips so should I just skip sugar altogether?
    I have to fill three serving bowls so Should i just tripple the quantity or I may need more??

    • Reply
      Shiran
      July 5, 2016 at 9:47 am

      Hi Saira! There’s no need to skip the sugar if you’re using semisweet chocolate. It would be hard for me to say how to multiply the recipe because I don’t know the size of your bowls. If you need it for a large group of people, definitely triple the recipe.

      • Reply
        Saira
        July 5, 2016 at 4:45 pm

        Hey thank you so much for replying. Just got done making it looks delicious! First I multiplied the recipe by 4 but was able to only fill 2 dishes so started all over again to fill that last bowl and multiplied by 2 for 1 bowl.. The last bowls texture came out really nice maybe I beat the cream to the right consistency. Practice makes one perfect after all.
        Cant wait to try your other recipes 🙂

        • Reply
          Shiran
          July 6, 2016 at 5:08 am

          Beating the cream to the right consistency makes all the difference in mousses! As you’ve said, practice makes perfect 🙂 I hope you enjoy your lunch party!

  • Reply
    GR
    October 20, 2016 at 12:54 pm

    Hi, recipe looks very interesting, Planning to make this tomorrow. Can i use milk or fresh cream instead of water.

    • Reply
      Shiran
      October 25, 2016 at 8:12 am

      Yes you can, but the mousse will be more rich. The water makes it light.

  • Reply
    nina
    November 29, 2016 at 4:30 am

    Hello Shiran, thank you for this recipe! :))
    I would like to make it form a no bake cake for my son’s bday and have 3 questions:
    – what is the purpose of the coffee in the recipe? Can i skip since it is for toddlers?
    – I am in Switzerland and people prefer their stuff less sweet than in the majority of other countries. If I use 40%-50% chocolate and skip the sugar will it be too tasteless?
    – Since I am making it as a cake on top of a cookie crum base, how long can it sit on the table before it loses shape?

    • Reply
      Shiran
      November 30, 2016 at 4:42 am

      Hi Nina! Coffee enhances the flavors, but you can skip it, no problem. The mousse isn’t too sweet so don’t worry about the sugar, but you can skip it or reduce the amount. It won’t be tasteless, just less sweet. For a large cake, you’ll need to increase the amount of ingredients. If left outside, it won’t melt right away, but it should be served rather chilled. Happy birthday to your son!

  • Reply
    Ellen
    November 29, 2016 at 8:21 pm

    Hi Shiran,

    Thank you so much for this recipe – made it tonight and it was excellent. I used one 100g bar of Lindt dark chocolate and one 100g bar of Lindt Intense Orange, then added a dash of Grand Marnier. At first I thought the serving size was on somewhat small (I divided the single batch between 4 dishes) but the mousse was so rich and satisfying it was just the right portion.

    • Reply
      Shiran
      November 30, 2016 at 4:26 am

      Thank you so much Ellen! I love the orange twist!

  • Reply
    Kay
    December 8, 2016 at 9:48 pm

    I just made the recipe today. I didn’t want to run out to get eggs, not realizing the Mr. had the last 2 for breakfast and forgot to tell me! LOL! I didn’t add the coffee but I did add a little Torani raspberry to the chocolate and it was heavenly! 4 servings in standard coffee cups filled 3/4ths up and then topped by fresh whipped cream. What an awesome dessert! Thank you for the recipe! I’ll be doing this again!

    • Reply
      Shiran
      December 11, 2016 at 5:14 am

      Thank you so much Kay! 🙂

  • Reply
    Surinder Ruprah
    December 24, 2016 at 9:41 am

    Your Cakes are really good

    • Reply
      Shiran
      December 24, 2016 at 2:30 pm

      Thank you so much!

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