A quick and simple recipe for a creamy eggless chocolate mousse. It’s very rich thanks to the cream and chocolate, but made a little lighter, using water and no butter or gelatin. This 5-ingredient dessert comes together in less than 30 minutes and then chills to set.
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Table of contents
Does chocolate mousse contain egg?
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.
Egg or eggless: what is the function?
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. 😉
How do you make mousse without eggs?
An eggless chocolate mousse recipe requires whipped cream. Whipping the heavy cream will add air into the mousse, making it light and fluffy.
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How to make eggless chocolate mousse
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.
Ingredients
- Dark chocolate, coarsely chopped
- Heavy Cream
- Water
- Granulated sugar
- Dark rum, brandy, or liquor of your choice*
*Non-alcoholic substitution: vanilla extract - Instant coffee powder (optional)
Melting the chocolate
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. To melt chocolate, 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.
Folding in the cream
If you add the cream while the mixture is still hot, it will simply melt. Be sure your chocolate has been brought to room temperature first!
Best Tip For Perfectly Smooth Mousse
To get a perfectly smooth texture, whip the cream just until soft peaks form (kind of like shaving cream). Do not wait until stiff peaks form! Use either a handheld or stand mixer with whisk attachment. Once folded into the chocolate mixture using a spatula, the mousse should be soft, silky, smooth, and utterly delightful!
Storing and serving mousse
Once it’s made, chill the mousse until it’s set, 3-4 hours. 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 or in an airtight container, for up to 3 days.
More delicious mousse recipes
- Marshmallow Strawberry Mousse
- White Chocolate Mousse (2 ingredients)
- Milk Chocolate Hazelnut Mousse
- Salted Caramel Cheesecake Mousse
Creamy Chocolate Mousse (Eggless)
My quick and simple recipe for a creamy eggless chocolate mousse. It requires only five main ingredients and is made hours ahead of time!
Ingredients
- ¼ cup water
- 3 tablespoons (35 grams/1.2 ounces) granulated sugar
- 7 oz (200 grams) dark chocolate, coarsely chopped
- ½ tablespoon dark rum, brandy, or liquor of your choice*
- 1 cup (240 ml) heavy cream
- 1 teaspoon instant coffee powder (optional)
Instructions
-
Place chocolate in a large heatproof bowl.
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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 mixture is smooth. If the chocolate hasn’t fully melted, microwave the mixture for 15-20 seconds. Stir in liquor of choice or vanilla extract. If mixture is warm, leave on the counter until it reaches room temperature.
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In a mixer bowl with whisk attachment, beat heavy cream and instant coffee until soft peaks form. Gently fold half of the whipped cream into the chocolate mixture using a spatula until combined, then the remaining whipped cream until combined and smooth. Divide into serving cups.
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Chill the mousse until it's set, 3-4 hours. 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.
Recipe Notes
*Non-alcoholic substitution: Vanilla extract
dina says
looks so creamy and delicious!
Shiran says
Thanks Dina 🙂
Melinda says
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!
Shiran says
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.
mana says
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
Shiran says
Thank you so much Mana! 🙂
Stavroula says
Your mousse looks perfect Shiran. Do you think it’s possible to use it as a filling for a mousse pie?
Shiran says
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!
Stavroula says
Haha, no worries! Thank you very much! 🙂
Manjunath says
Hi…. the first time I tried ur recipe, it came out well. The second time I messed it up a bit. The moment I added the fresh whipped cream….. the mousse mixture curled. How do I fix this issue. May be I was a bit hasty in adding the whipped cream to the still warm melted chocolate. Kindly help. Thanks
Thalia says
I think you might want to try whipping the cream a bit more so it is thicker and then wait for the chocolate to cool while stirring constantly. Also, your cream might have gone off or your chocolate might have burned?
lucy taub says
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?
Shiran says
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.
Tricia Alphonso says
Hi Shiran, I was looking for a easy to make chocolate mousse recipe (with or without eggs) and came across this one. Tried it and it was sooo yummyyy.. thanks so much for sharing 🙂
Lee Smith-Moir says
The egg whites you buy in a carton at the supermarket are pasteurised, so you can safely eat them raw
Moumita says
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 🙂
Shiran says
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!
Ritika says
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.
Shiran says
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.
Ritika says
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 🙂
Shiran says
Thank you for being so kind Ritika! 🙂
Gabrielle says
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?
Shiran says
Thank you Gabrielle, and yes, this mousse freezes well!
Melvera says
A bit confused on the cup used for water..
Shiran says
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.
Melvera says
Hi Shiran,
I Tried it out and it was a super hit. Family enjoyed the dessert more than the main course. Thanks a million!
Shiran says
I’m so glad you and your family like it, Melvera! 🙂
Melvera says
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!
Shiran says
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.
mary says
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!
Shiran says
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.
Cathy says
By heavy cream, do you mean “whipping cream”
Shiran says
Yes, they are the same thing.
lital says
hi.(:
do you think it’ll be ok if i freeze the mousse for up to 2 weeks?
Shiran says
Yes Lital, you can freeze it (wrap it tightly with plastic wrap), then to thaw it in the fridge overnight before using it.
minie says
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?
Shiran says
Thank you Minie 🙂 I’m not sure how much it weighs, but if there’s anything else I can help with, please ask.
Nidhi Oswal says
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?
Shiran says
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.
Nizra says
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?
Shiran says
Yes it is, Nizra. Sorry for the confusion. You need to use dark chocolate, not milk chocolate.
Carrianne says
What type of chocolate is your recipe based on? Semi-sweet?
Shiran says
I use dark chocolate – either bittersweet or semisweet would be fine.
Mondo says
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?
Shiran says
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.
Saira says
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??
Shiran says
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.
Saira says
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 🙂
Shiran says
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!
GR says
Hi, recipe looks very interesting, Planning to make this tomorrow. Can i use milk or fresh cream instead of water.
Shiran says
Yes you can, but the mousse will be more rich. The water makes it light.
nina says
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?
Shiran says
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!
Ellen says
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.
Shiran says
Thank you so much Ellen! I love the orange twist!
Kay says
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!
Shiran says
Thank you so much Kay! 🙂
Surinder Ruprah says
Your Cakes are really good
Shiran says
Thank you so much!
Sunanda Singhal says
Hi 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 says
Hi 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 says
We’re doing this recipe for food tech. Thanks for the idea
Radhika says
Hi. 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 says
Yes, it’s perfectly fine!
Elizabeth says
Hi 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 says
Hi 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 says
Hi 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 says
Yes, it freezes well!
Anjalee says
Awesome recipe. Made it and everyone loved it.?
Jolina says
Hi 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 says
Hi 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 says
We’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 says
Hi! This recipe looks great! Is it ok if I don’t use a liquor? I’m underage.
Shiran says
Sure, you can leave it out!
Palak says
Hey 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 says
Thank 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 says
Thank you so much. I will surely try doing this. Will tell you how it turns out 🙂
Diane says
Hi, 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 says
Hey 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 says
If the cream is under whipped will it be a problem? If i under whipped the cream can i whip the chocolate-cream mixture?
Shiran says
If 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 says
Hello, can this mousse recipe used for mirror glazed cakes?? Thank you
Shiran says
Hi Palak, do you mean if it can be used as a cake?
Palak says
Hello, yeah for the base cake over which the mirror glaze can be poured.
Shiran says
Yes it should be OK. I recommend that you use at least 55%-60% cocoa chocolate so that the cake would be firm.
Palak says
Thank 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 says
I am so glad! Thank you so much!
Deepa dake says
Hi Shirin can I use Amul cream for this recipe. Instead of wipcream i Ave amu cream
Shiran says
Hi Deepa, I have no experience with using Amul cream, so unfortunately I can’t answer that.
Jo says
Hi, could the heavy cream be replaced by vegetable cream for whipping? Thanks!
Shiran says
I recommend sticking to heavy cream because it gives the mousse its great texture.
Ayesha Dana says
Hi! 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 says
Hi 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 says
Thank you! I will try again soon..
Ann says
I 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 says
I mad it. It is so delicious. Also, it’s eggless. Thank you for the healthy recipe.
Heta says
Hi 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 says
Hi 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 says
Hi 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 says
Hi 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 says
Shiran,
I made the mousse. It was neither bitter nor too sweet, it was just perfect! Thank you for this post.
Maroulla says
Hi 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 says
Hi 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 says
This 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 says
How much is a cup please? About 200 ml?
Shiran says
1 cup = 240 ml
Mals says
Thankyou so much. Tried the recipe today and it was yummmylicious! Can you please tell me which nuts go best on this chocolate mousse?
Ayesha says
Do I melt the sugar first and then add the water or do I just put the water and sugar in at the same time?
Om Dcosta says
Hi 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 says
I 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 says
Thank you, this is a very simple and easy to implement recipe. Turned out beautifully! 🙂
Fareeha says
Hi,
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 says
Hi 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 says
Hi Leah. It might work, but I haven’t tried it so I can’t say for sure.
Esther Arulpooranam says
Made 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 says
Hi. 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
Sree says
Hi Shiran,
Turned out excellent! Was looking for an eggless mousse recipe..this one turned out perfect! I even layered it with dark, milk and white chocolate and gave it a chocolate brownie base..Awesome! Thank you!
Alisha says
Hi Shiran,
Thanks so much for all your wonderful recipes. I wanted to make this mousse, but don’t have chocolate at home. Is it possible to make this with cocoa powder?
Thank you so much!
Shiran says
Hi Alisha. Unfortunately, it’s not possible to replace the chocolate with cocoa powder in any of my recipes.
Smriti says
Hi just wanted to ask if we can add butter instead of water while melting the chocolate? If yes, what should be the proportion? Thank you!
Shiran says
I recommend sticking with the water in the recipe.
Cristina Romer says
Hi, your recipe looks delicious! Do you think I could use milk instead of water?
Shiran says
Hi Cristina 🙂 The water is there to make a sugar syrup so I recommend using it.
Cristina says
Ok, thanks! It is very kind of you to answer every question! I am going to prepare it
now and will let you know how it turned out 🙂
Cristina says
Hallo Shiran, the mousse was delicious! Very very creamy and scrumptious! Thank you for sharing this recipe. I will be making it often!
Tricia Alphonso says
Hey Shiran.. was looking for an easy chocolate mousse recipe and happened to see yours. I had to try it when I saw rum as one of the ingredients as I luvv rum in cakes. It turned out really sooo veryyy yummmm. Thanks so much for sharing:)
I’m not sure if my earlier comment went thru so I’ve typed this one coz I had to tell you the mousse was amazing
Nilu says
Hi, I would like to make your recipe for a birthday dinner. I was planning to make them in little cups for guests to take if they want, is there a time limit that chocolate mousse can be left outside of the fridge ?
Thank you in advance!
Shiran says
For a little while it’s ok, but it would be soft if left out of the fridge for too long.
Desiree says
I’m currently pregnant and had been craving chocolate mousse for days to find out it had eggs in it 🙁 I was so happy to find your recipe without eggs! The mousse has a deep chocolate flavor, and I substituted vanilla for the alcohol. Yum!
Arundhati Bhatia says
Simply fabulous! Thanks Shiran! I am 10 years old, and this recipe was amazing! Big hit. I made it as a desert when some guests were coming, and they loved it. Thanks again!
– Arundhati
Anna says
Hi there, I want to make an eggless dark chocolate mousse. Do you have a suggestion on how much orange juice I should use to switch up this recipe?
Maitreyee says
Lovely recipe ❤️ Very easy to make!
Marissa says
I have never reviewed a recipe before but this was too easy and delicious!! I had already rolled out pie crust and then realized I had no eggs… instead of trying an eggless pumpkin or pecan recipe, I found this and decided to fill my crust with it! I used semi sweet chips (because it’s what I had), toasted pecan whiskey, and left out the instant coffee. This was not only decadent and delicious, it held up incredible in my pie! I topped it with more whipped cream and it was stunning!
Vinita says
This recipe is so great and I’ve made it several times over the years. Hiwever today, it came out grainy and I’m wondering why. It’s usually soft and fluffy but not today. Kinda disappointed because it still tastes great.
Stephanie @ Pretty.Simple.Sweet. says
Hi Vinita, usually over-whipping heavy cream causes a mixture to start to separate. This may be why it turned out grainy.
Frances Wallbank says
I just made this recipe – I cut it in half and plopped the mousse into Phyllo Dough cups. I can’t wait to serve it with whipped cream, but alas – I am waiting for a few hours while it is in the fridge. I licked the bowls and the spatula and am in love with this mousse. Thank you!
Stephanie @ Pretty.Simple.Sweet. says
So glad you love this recipe! Licking the bowl is such a treat 😋
Janis says
My recollection is that mousse in French translates to MOSS, also moose as moose eat moss… and moss extract was originally used to set mousses in cookery… hence the foam idea… ie any item whipped and set in this manner… savoury, sweet…
Now I learnt my French back in the 70s so you can take that with a grain of salt…. But that was the way I learnt it.