My quick and simple recipe for a creamy 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?
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.
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.
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!
- 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)
- Place chocolate in a large bowl.
- 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.
- 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.
- Chill the mousse until it's set. It will become quite firm after long refrigeration, so take it out of the fridge 15-20 minutes before serving.
- Store mousse in the fridge, covered with plastic wrap, for up to 3 days.
112 Comments
dina
July 3, 2014 at 4:27 pmlooks so creamy and delicious!
Shiran
July 3, 2014 at 9:53 pmThanks Dina 🙂
Melinda
November 30, 2014 at 9:21 amJust 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!
Shiran
November 30, 2014 at 1:57 pmThat’s so great to hear Melinda! Thank you for sharing 🙂 I’ll try my best to post more egg free recipes in the future.
mana
January 16, 2017 at 12:47 pmShiran!
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
Shiran
January 19, 2017 at 12:24 pmThank you so much Mana! 🙂
Stavroula
December 1, 2014 at 6:34 amYour mousse looks perfect Shiran. Do you think it’s possible to use it as a filling for a mousse pie?
Shiran
January 19, 2015 at 4:40 amStavroula, 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!
Stavroula
January 19, 2015 at 6:45 amHaha, no worries! Thank you very much! 🙂
lucy taub
December 31, 2014 at 4:04 pmi 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?
Shiran
January 2, 2015 at 10:27 amHi 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.
Lee Smith-Moir
July 9, 2018 at 2:03 amThe egg whites you buy in a carton at the supermarket are pasteurised, so you can safely eat them raw
Moumita
January 17, 2015 at 11:24 pmHi 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 🙂
Shiran
January 19, 2015 at 4:35 amHi 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!
Ritika
February 19, 2015 at 12:42 pmHey 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.
Shiran
February 19, 2015 at 4:05 pmHi 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.
Ritika
February 22, 2015 at 10:06 amThanks 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 🙂
Shiran
February 22, 2015 at 1:38 pmThank you for being so kind Ritika! 🙂
Gabrielle
March 28, 2015 at 7:19 amThank 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?
Shiran
March 29, 2015 at 4:36 amThank you Gabrielle, and yes, this mousse freezes well!
Melvera
April 9, 2015 at 1:13 amA bit confused on the cup used for water..
Shiran
April 9, 2015 at 7:13 amHi 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.
Melvera
April 9, 2015 at 11:35 amHi Shiran,
I Tried it out and it was a super hit. Family enjoyed the dessert more than the main course. Thanks a million!
Shiran
April 9, 2015 at 2:40 pmI’m so glad you and your family like it, Melvera! 🙂
Melvera
April 12, 2015 at 4:42 amHey 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!
Shiran
April 14, 2015 at 8:04 amHi 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.
mary
June 14, 2015 at 9:32 pmJust 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!
Shiran
June 15, 2015 at 6:59 amHi 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.
Cathy
December 19, 2018 at 10:12 pmBy heavy cream, do you mean “whipping cream”
Shiran
December 21, 2018 at 2:44 pmYes, they are the same thing.
lital
June 23, 2015 at 3:46 pmhi.(:
do you think it’ll be ok if i freeze the mousse for up to 2 weeks?
Shiran
June 23, 2015 at 5:08 pmYes Lital, you can freeze it (wrap it tightly with plastic wrap), then to thaw it in the fridge overnight before using it.
minie
June 28, 2015 at 7:08 amHi 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?
Shiran
June 28, 2015 at 8:19 amThank you Minie 🙂 I’m not sure how much it weighs, but if there’s anything else I can help with, please ask.
Nidhi Oswal
January 30, 2016 at 4:20 amHi 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?
Shiran
January 30, 2016 at 6:27 amHi 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.
Nizra
February 27, 2016 at 8:22 pmI 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?
Shiran
February 28, 2016 at 11:23 amYes it is, Nizra. Sorry for the confusion. You need to use dark chocolate, not milk chocolate.
Carrianne
February 13, 2016 at 11:39 amWhat type of chocolate is your recipe based on? Semi-sweet?
Shiran
February 13, 2016 at 4:33 pmI use dark chocolate – either bittersweet or semisweet would be fine.
Mondo
April 5, 2016 at 1:12 amHello Shiran,
Just a clarification needed: The instant coffee in the recipe is just the granules and not instant coffee that is already prepared, right?
Shiran
April 5, 2016 at 5:52 amThat’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.
Saira
July 5, 2016 at 5:43 amMaking 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??
Shiran
July 5, 2016 at 9:47 amHi 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.
Saira
July 5, 2016 at 4:45 pmHey 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 🙂
Shiran
July 6, 2016 at 5:08 amBeating 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!
GR
October 20, 2016 at 12:54 pmHi, recipe looks very interesting, Planning to make this tomorrow. Can i use milk or fresh cream instead of water.
Shiran
October 25, 2016 at 8:12 amYes you can, but the mousse will be more rich. The water makes it light.
nina
November 29, 2016 at 4:30 amHello 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?
Shiran
November 30, 2016 at 4:42 amHi 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!
Ellen
November 29, 2016 at 8:21 pmHi 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.
Shiran
November 30, 2016 at 4:26 amThank you so much Ellen! I love the orange twist!
Kay
December 8, 2016 at 9:48 pmI 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!
Shiran
December 11, 2016 at 5:14 amThank you so much Kay! 🙂
Surinder Ruprah
December 24, 2016 at 9:41 amYour Cakes are really good
Shiran
December 24, 2016 at 2:30 pmThank you so much!
Sunanda Singhal
April 29, 2017 at 12:02 pmHi shiran, I am a big fan of your blog and I have tried many of your eggless recipes. Needless to say, they’ve all turned out to be excellent. My family is especially so fond of the pannacotta and the chocolate mousse! I have been looking for an eggless brownie recipe and it would be great if you’d be able to honour this request! Thank you.
Shiran
May 5, 2017 at 5:34 amHi Sunanda! Thank you so much for your sweet comment! My family also loves this panna cotta. I haven’t made eggless brownies before, but I’ll share a recipe once I try it.
Ydaerlum
May 1, 2017 at 7:24 pmWe’re doing this recipe for food tech. Thanks for the idea
Radhika
June 8, 2017 at 5:26 amHi. I plan on trying this recipe out tomorrow … wondering if it would set equally well in a larger serving bowl as opposed to individual serving cups as suggested .. do let me know.
Shiran
June 13, 2017 at 6:11 amYes, it’s perfectly fine!
Elizabeth
June 14, 2017 at 10:44 pmHi Shiran,
Could you suggest how to make it with deep flavor of chocolate? I’ve tried using other recipe but my son requested a moussey-chocolatey (yeah.. he did said that). Lol. I’ve noticed your comment using milk will make it rich. Well.. I’m sure going to use that. Oh, if I use semi-sweet baking bar, will it be the same 200 g? Thank you.
Shiran
June 19, 2017 at 4:19 amHi Elizabeth! This mousse is quite thick and very rich in flavor. The type of chocolate you use affect the flavor, so choose a brand that you like. Use 200g of semisweet chocolate.
Pn
August 21, 2017 at 8:06 pmHi Shiran, made this for the third time- hit, hit and hit. This recipe is a keeper!! Thank you.
Was wondering if we could freeze this? Thanks! !
Shiran
August 22, 2017 at 8:12 amYes, it freezes well!
Anjalee
September 13, 2017 at 1:21 amAwesome recipe. Made it and everyone loved it.?
Jolina
September 19, 2017 at 7:46 pmHi Shiran, would confectioner sugar also work in this recipe? If so, what’s the measurement and can it be added in the cream prior whipping instead of water-sugar melting procedure. Thank you.
Shiran
September 24, 2017 at 9:15 amHi Jolina, the sugar-water syrup adds a nice texture, but if you prefer using powdered sugar, you can. You can add it to the whipping cream prior whipping, and use about 1/4 cup.
Talor
September 26, 2017 at 8:33 pmWe’re currently having a freak September heatwave in Toronto so my cream was trying to melt on me. BUT I used a mixture of dark and milk Ghirardelli chocolate chips and used a full tablespoon of very old, very imported, very dark rum instead of liqueur for the choclate mixture and made the BEST ganache we’ve ever tasted!! So this recipe is a win on 2 fronts for our family!! Thanks for a wonderful recipe!
Sanae
October 30, 2017 at 1:13 pmHi! This recipe looks great! Is it ok if I don’t use a liquor? I’m underage.
Shiran
November 2, 2017 at 4:59 amSure, you can leave it out!
Palak
November 29, 2017 at 5:06 amHey shiran, this is the first time i came across your blog, and instantly fell in love with how easy your recipes are. I tried to make the mousse for the first time today, i used sweetend whipping cream, thus skipped the water and sugar mixture . And simply melted the chocolate using bain marie. The problem with my mousse is that it wasnt as airy and when i added the whipping cream with the right consistency it still curdled. Please help. It does tastes super delicious. But i am just concerned with the consistency of my mousse. Please help.
Shiran
November 30, 2017 at 4:54 amThank you so much Palak! If it’s your first time making chocolate mousse, that’s completely normal! It takes practice. The water in the recipe helps lighten up the mixture a bit, so try adding it. If the mousse was grainy, make sure next time that the temperature of both mixtures (whipped cream and chocolate mixture) are not too cold or too hot when you combine them, and fold the whipped cream gently and slowly, and not all at once. Also, if the mousse is stiff after refrigeration, you can leave it at room temperature for several minutes to soften.
Palak
December 2, 2017 at 4:10 amThank you so much. I will surely try doing this. Will tell you how it turns out 🙂
Diane
December 3, 2017 at 10:41 pmHi, I decided to do a dry run prior to our Family Christmas. It did not look smooth nor creamy, by time I got the chocolate and whipping cream totally integrated together. I put it in the fridge over night and today the consistency is not holding solid together. It’s fluffy but not creamy. The only thing I see that I did that might be cause if this is I chilled my mixing bowl before I whipped the cream. The chocolate was at room tempature. But I’m wondering is the whipping cream was too cold in comparison to the chocolate when I combined the two. I also added an extra tablespoon of sugar to the water in the pan to dissolve and a little to the whipping cream. I don’t think that would make a difference but I wanted to mention that to u just Incase. The only other thing I can think of would be I whipped my cream too much. I thought Ild check with u before I go onto trial batch # 2. Thank you!
Shiran
December 6, 2017 at 10:07 amHey Diane, once the the whipped cream is incorporated with the chocolate, it should be smooth and creamy with a mousse-like consistency (although it’s not as creamy as mousses that contain eggs). The mousse can be stiff if it’s cold, so I recommend leaving it at room temperature for several minutes (depending on the size of the cup) before serving. The difference in temperature can cause it, but if mixing gently, and not adding the cream all at once, but rather in 2-3 batches, it should be ok. Maybe the cream was over whipped or not whipped enough. The whipped cream consistency should be like shaving cream – soft but stable. Also make sure that the chocolate mixture is completely smooth and not too hot so the whipped cream won’t melt. Adding sugar shouldn’t be a problem. Good luck!
Palak
December 6, 2017 at 12:14 pmIf the cream is under whipped will it be a problem? If i under whipped the cream can i whip the chocolate-cream mixture?
Shiran
December 8, 2017 at 8:16 amIf the texture is smooth but more like ganache/thin frosting, then it might have been under whipped. It’s hard to know without seeing. If you think this might be the case, you can whip the chocolate-cream mixture.
Palak
December 16, 2017 at 8:25 amHello, can this mousse recipe used for mirror glazed cakes?? Thank you
Shiran
December 17, 2017 at 10:41 amHi Palak, do you mean if it can be used as a cake?
Palak
December 17, 2017 at 1:20 pmHello, yeah for the base cake over which the mirror glaze can be poured.
Shiran
December 19, 2017 at 7:02 amYes it should be OK. I recommend that you use at least 55%-60% cocoa chocolate so that the cake would be firm.
Palak
December 20, 2017 at 11:06 amThank you so much. Your recipe has been my go to mousse recipe lately. I have made it like a hundered times already. I am glad i came across your blog
Shiran
December 20, 2017 at 12:56 pmI am so glad! Thank you so much!
Deepa dake
March 1, 2018 at 7:47 amHi Shirin can I use Amul cream for this recipe. Instead of wipcream i Ave amu cream
Shiran
March 5, 2018 at 6:37 amHi Deepa, I have no experience with using Amul cream, so unfortunately I can’t answer that.
Jo
April 9, 2018 at 2:19 pmHi, could the heavy cream be replaced by vegetable cream for whipping? Thanks!
Shiran
April 11, 2018 at 7:10 amI recommend sticking to heavy cream because it gives the mousse its great texture.
Ayesha Dana
May 25, 2018 at 3:23 pmHi! Quick question, the first time i made the mousse it cake out divine, the choc melted fabulously and all went well. The second time I made it I ended up throwing away 3 lots of chocolate because when I put the sugar syrup in and then mixed it it seized and started to solidify. Could you possibly give me a reason why this happened? Thank you
Shiran
May 25, 2018 at 3:44 pmHi Ayesha, water can cause chocolate to seize, so the syrup should be very hot. Let it stand for at least 30-60 seconds before whisking it well until smooth.
Ayesha dana
May 25, 2018 at 6:54 pmThank you! I will try again soon..
Ann
June 2, 2018 at 7:52 pmI made this recipe and followed it carefully. The finished mixture looked exactly like your video, smooth, luscious, slightly thick. It tasted awesome. I chilled the mousse for 5 hours, I know you mentioned 4-5 hours is preferred. I let the mousse sit at room temperature for 20 minutes and the texture was totally different. It was heavy and thick , like you mentioned, but grainy. What a huge disappointment. It was super smooth after I had finished carefully folding, and I whipped the heavy cream to soft peaks. The chocolate mixture was cooled to room temperature as well. How strange huh?
HomA
July 14, 2018 at 5:12 amI mad it. It is so delicious. Also, it’s eggless. Thank you for the healthy recipe.
Heta
July 24, 2018 at 4:03 amHi Shiran,
The recipe looks very delicious though I haven’t made it yet. But I wanted to confirm whether the chocolate mousse tastes bitter or not as we are using dark chocolate over here. Because my family doesn’t like bitter taste. Please do reply soon. Thank you.
Shiran
July 24, 2018 at 12:23 pmHi Heta, the mousse would taste similar to the chocolate you’re using, so use chocolate that you like its flavor and that isn’t too bitter for you. I usually use bittersweet chocolate.
jess
July 27, 2018 at 3:55 amHi Shiran,
I made the chocolate mousse and it was perfect. Not too sweet or unsweet. But there was some water at the bottom after I left the mousse in the fridge for a day. Could this be because of too much water? (I approximated the measurements, hehe)
Thank you!!!
Shiran
July 30, 2018 at 9:39 amHi Jess, it sounds like the mousse separated. This could happen if one of the stages went wrong – melting the chocolate, whipping the cream to the right texture, or mixing the ingredients properly, so it’s hard for me to tell exactly what went wrong. Also, if you didn’t use the exact amount of ingredients, this could be the reason for that.
Heta
July 30, 2018 at 11:57 amShiran,
I made the mousse. It was neither bitter nor too sweet, it was just perfect! Thank you for this post.
Maroulla
October 9, 2018 at 4:00 amHi Shiran,
In the video you pipe the mousse into shot glasses.
Would you know roughly how many serves (shot glass size this would actually make?
Thank you
Shiran
October 9, 2018 at 11:13 amHi Maroulla, it depends on the size of the cups you’re using, but this recipe is enough for at least 4 people (or more if you use shot glasses).
kirti
October 12, 2018 at 10:00 pmThis recipe is my top fav from now on, tried it first time and my cake was beyond supper hit. used the mousse as filling and frosting.
thank you from the bottom of my heart would have love to post the pic, but no option available.
Mals
December 19, 2018 at 3:54 amHow much is a cup please? About 200 ml?
Shiran
December 19, 2018 at 7:57 am1 cup = 240 ml
Mals
December 22, 2018 at 1:19 pmThankyou so much. Tried the recipe today and it was yummmylicious! Can you please tell me which nuts go best on this chocolate mousse?
Om Dcosta
December 27, 2018 at 1:05 pmHi Shiran !
This is probably the simplest chocolate mousse recipes I’ve come across , and I’m super excited to try it out !
Have a few doubts –
1. Is there any alternative to whipped/ heavy cream ?
2. I have really dark ( 90-100%) chocolate at home , and am wondering if I could use that for the mousse . Any idea roughly how much sugar I’d have to increase to compensate for the increased darkness ?
Thanks !
Shiran
March 5, 2019 at 4:50 amI haven’t tried it with unsweetened chocolate, so I can’t say for sure how much sugar you’ll need. It will also change the texture of the mousse. I recommend 50-70% (with 70% the mousse will be more stiff).You’ll need to use whipped cream for this recipe.
Sneha Akruvala
January 18, 2019 at 12:44 amThank you, this is a very simple and easy to implement recipe. Turned out beautifully! 🙂
Fareeha
January 24, 2019 at 11:15 amHi,
Great recipe. Was just wondering how it would work if I wanted to make a trio mousse using this recipe, as milk and white choc are both sweeter than dark chocolate and this also contains the extra added sugar ??
Leah
March 4, 2019 at 2:57 pmHi there. I have a friend who has to have dairy & egg free. Could coconut whipped cream be used in place of the heavy cream?
Shiran
March 5, 2019 at 3:34 amHi Leah. It might work, but I haven’t tried it so I can’t say for sure.
Esther Arulpooranam
May 5, 2019 at 9:31 pmMade this for a dinner last night and had it with strawberries, raspberries, and blackberries. Perfect desert for adults and children alike!! I was confused if the measurement of whip cream in the recipe was for the liquid quantity or the post whipped quantity ….so I started with less and added more after. It is so fluffy and literally melts in your mouth!! Thank you for sharing this with us 🙂
Nandhitha
July 15, 2019 at 4:51 amHi. Your recipe sounds wonderful. However, in my region, we only have cream with 20-25% fat content. Is it still possible to make this recipe with the cream available here? Thanks