Eggless Chocolate Mousse

By Shiran

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

Eggless Chocolate Mousse

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?

Eggless Chocolate Mousse (3)

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 (2)

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.

Eggless Chocolate Mousse (4)

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!

 

4.0 from 1 reviews

Eggless Chocolate Mousse
Yields: 4-6 servings, or 8-12 small glass shots
 

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.

Notes
Store mousse in the fridge, covered with plastic wrap, for up to 3 days.

 

37 Comments on Eggless Chocolate Mousse

  1. dina
    July 3, 2014 at 4:27 pm (2 years ago)

    looks so creamy and delicious!

    Reply
    • Shiran
      July 3, 2014 at 9:53 pm (2 years ago)

      Thanks Dina 🙂

      Reply
  2. Melinda
    November 30, 2014 at 9:21 am (2 years ago)

    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 (2 years ago)

      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
  3. Stavroula
    December 1, 2014 at 6:34 am (2 years ago)

    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 (1 year ago)

      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 (1 year ago)

        Haha, no worries! Thank you very much! 🙂

        Reply
  4. lucy taub
    December 31, 2014 at 4:04 pm (1 year ago)

    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 (1 year ago)

      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
  5. Moumita
    January 17, 2015 at 11:24 pm (1 year ago)

    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 (1 year ago)

      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
  6. Ritika
    February 19, 2015 at 12:42 pm (1 year ago)

    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 (1 year ago)

      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 (1 year ago)

        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 (1 year ago)

          Thank you for being so kind Ritika! 🙂

          Reply
  7. Gabrielle
    March 28, 2015 at 7:19 am (1 year ago)

    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 (1 year ago)

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

      Reply
  8. Melvera
    April 9, 2015 at 1:13 am (1 year ago)

    A bit confused on the cup used for water..

    Reply
    • Shiran
      April 9, 2015 at 7:13 am (1 year ago)

      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
  9. Melvera
    April 9, 2015 at 11:35 am (1 year ago)

    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 (1 year ago)

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

      Reply
  10. Melvera
    April 12, 2015 at 4:42 am (1 year ago)

    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 (1 year ago)

      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
  11. mary
    June 14, 2015 at 9:32 pm (1 year ago)

    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 (1 year ago)

      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
  12. lital
    June 23, 2015 at 3:46 pm (1 year ago)

    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 (1 year ago)

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

      Reply
  13. minie
    June 28, 2015 at 7:08 am (12 months ago)

    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 (12 months ago)

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

      Reply
  14. Nidhi Oswal
    January 30, 2016 at 4:20 am (5 months ago)

    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 (5 months ago)

      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 (4 months ago)

        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 (4 months ago)

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

          Reply
  15. Carrianne
    February 13, 2016 at 11:39 am (4 months ago)

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

    Reply
    • Shiran
      February 13, 2016 at 4:33 pm (4 months ago)

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

      Reply
  16. Mondo
    April 5, 2016 at 1:12 am (3 months ago)

    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 (3 months ago)

      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

Leave a Reply

Rate this recipe: