This Quick Eggless Chocolate Mousse recipe is Airy, fluffy and delicious. It is made mainly with dark chocolate and cream! So easy and simple.
When we think about mousse, the first thing that comes into our mind is the sweet and fluffy texture of food that usually comes during dessert. Eggless Chocolate Mousse is one of the many variations that mousses have to offer.
Eggless Chocolate Mousse usually possesses smoothness, softness, and a somewhat heavy texture done by the added cream.
The recipe of dark chocolate mousse enables the mixing of the flavor of dark chocolate, vanilla extract, and instant coffee until they form an almost new flavor that does not compromise the fluffy yet heavy texture of the mousse.
Egg-free chocolate mousse aims to provide the sweet and savory taste that mousses commonly offer. However, the only difference between this recipe is the absence of eggs from the ingredients. People are way too used to preparing chocolate mousse with eggs, but this time around, there is an introduction of a unique way of whipping this recipe.
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The Beginning of It All
Chocolate mousse is an actual recipe that originated in France. In 2003, The Culinary Institute of America recognized Henri Toulouse-Lautrec as the inventor of the said recipe in the late 19th century. What is fascinating About his mousse creation is that it is different from what he usually made as a post-Impressionist painter in France.
Yet, he did not just wake up one day and decided to whip some cream and melt some chocolate to form a mousse delicacy. He is, as a side-interest, a cook. Aside from the fancy cuisines that he served as a chef, he was also interested in experimenting.
His invention of chocolate mousse fed the ultimate desires of “chocoholics” that chocolate mousse eventually became one of the classic food in France.
Why Does This Recipe Work
One can make chocolate mousse in so many ways. The internet has a lot to offer when it comes to preparing a chocolate mousse. In fact, a person can even make a mousse with a different flavor other than chocolate. Vanilla, mocha, and other flavors are available to be served. However, Eggless Chocolate Mousse holds greater satisfaction for the following reasons:
- It is easier to make because of the absence of complications in whipping egg whites.
- 100% sure that there would be no Salmonella in each serving which usually exist in the uncooked eggs.
- This eggless mousse recipe is the perfect make-ahead dessert for dinner parties.
- A new, quick and simple way of serving chocolate mousse.
- This simple chocolate mousse is perfect for valentine's day or Christmas.
- This creamy chocolate mousse is a great recipe for all chocolate lovers.
- Easy and quick recipe with simple ingredients, no raw eggs, no cocoa powder and no gelatin.
Ingredients
Dark Chocolate: This flavor is the most common among mousse, which could quench the thirst in every chocoholic searching for chocolates' sweet and rich taste.
Honey: It helps to make the whole mix a bit thicker and sweeter.
Heavy Cream: The Eggless Chocolate Mousse will not be complete without the magic of heavy cream. Later on, the heavy cream will allow the mousse to be light and fluffy when done with all the procedures.
Instant Coffee: The pinch of the bitterness of the instant coffee will bring out the chocolatey flavor of the chocolate mousse. There is no need for one to use a lot of instant coffee since it is only required to accentuate the sweetness of the chocolate.
Vanilla Extract: In every other recipe, using vanilla extract helps to enhance the flavors of the other ingredients in a recipe. Hence, vanilla extract is present in our Eggless Chocolate Mousse since it will help the instant coffee bring out the sweetness of the dark chocolate.
Grated Chocolate: All the most excellent mousse has toppings, and what are better toppings other than chocolate itself? You can use chocolate shavings, if you like.
Let's Begin the Process!
How To Make Quick Eggless Chocolate Mousse
One: Put the chocolate in a microwave-safe small bowl and then microwave it for 20 seconds or just until melted.
Two: While the melted chocolate is still hot from being microwaved, it is best to add the honey immediately. Stir the honey and dark chocolate together and let this mixture cool down.
Three: In another clean mixing bowl, heavy cream must be whip and the other ingredients (e.g., instant coffee and vanilla extract) using electric mixer on high speed until soft peaks form (reserve some for the topping).
Four: After that, make sure that the chocolate mixture has already cooled down. Then fold it into the whipped cream. Mix the chocolate mixture and the whipped cream thoroughly with a wooden spoon or spatula until the two different combinations become one.
Five: Put the mixture in a piping bag and pip into the serving cups or small bowls. Chill the mousse until set for about 20-30 minutes. As a finishing touch, decorate with the reserved whipped cream and scatter some grated chocolate on top optional and serve.
Top Tips!
- Chop the dark chocolates into tiny pieces so that they will not take much time to melt.
- If you don't have a microwave, you can use a double boiler to melt the chocolate.
- Choose the unsweetened type of dark chocolate for the mousse.
- Avoid over-whipping the cream since it will form curdle and would become grainy.
- For best results, use good quality chocolate.
- Instant coffee can be subtracted from the whole recipe as long as the vanilla extract is present to tone down the sweetness of the mixture.
- Allow the chocolate mousse to set in the fridge for about 20-30 minutes before serving.
Recipe Variations
- You can use chocolate chips instead of dark chocolates that come larger since it melts faster under heat.
- If being served to vegans, change the heavy cream into coconut cream instead. Both provide the same outcome anyway.
- To make a white chocolate mousse, use white chocolate instead of dark chocolate.
- For a rich chocolate flavor use dark chocolate; however, if you are not a fan of dark chocolate, you can use semisweet or milk chocolate.
- Use full-fat coconut milk instead of heavy cream.
Serving Suggestion
The Quick Chocolate Mousse is airy and fluffy. Hence, it is best to serve it along with something solid such as fresh fruit or cookies. The semi-hard texture of a cookie will go well with the airy and soft texture of the mousse. You can also add up a caramel bar or chocolate cake for a sweeter treat.
Storage
To store: Store this chocolate mousse in the fridge; it will keep well for about three days.
To freeze: You can freeze this mousse for 1-2 months and leave it to thaw in the fridge overnight.
Recipe FAQs
It is best to use chocolate that has cocoa butter as the fat instead of vegetable oil. You can check this on the ingredient label of the chocolate. Chocolates with too much oil will fail to produce a fluffy and soft mixture needed for the mousse.
The perfect method for melting chocolate if you don't have a microwave is a water bath method, to do so:
1- Fill a small pot or a saucepan halfway up with water, bring to a boil.
2- Add a heat-safe bowl on the top of the pot, add the chocolate to the bowl and stir occasionally until the chocolate fully melts ( it may take 2-3 minutes).
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Recipe
Quick Eggless Chocolate Mousse Recipe
Ingredients
- 200 g dark chocolate , chopped
- 1 cup heavy cream
- 1 teaspoon instant coffee
- 3 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
- In a microwave-safe small bowl, add the chocolate and microwave for 20 seconds or until melted. Stir in the honey and let the mixture cool down.200 g dark chocolate, 3 tablespoon honey
- In a mixing bowl, beat the heavy cream, vanilla extract and instant coffee until soft peak forms.1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon instant coffee
- Now, fold the chocolate mixture into the whipped cream, mix until combined.
- Put the mixture in a piping bag and pip into the serving cups.
- Chill the mousse until set for (about 20-30 minutes).
- Scatter some grated chocolate on top (optional) and serve.
Notes
- Chop the dark chocolates into tiny pieces so that they will not take much time to melt.
- Choose the unsweetened type of dark chocolate for the mousse.
- Avoid over-whipping the cream since it will form curdle and would become grainy.
- Instant coffee can be subtracted from the whole recipe as long as the vanilla extract is present to tone down the sweetness of the mixture.
- You can use chocolate chips instead of dark chocolates that come larger since it melts faster under heat.
- If being served to vegans, change the heavy cream into coconut cream instead. Both provide the same outcome anyway.
Olivia
This recipe is super easy and tasted remarkable. I made it twice, and the second time, instead of vanilla extract, I used lemon extract and added some lemon zest to the whipping cream.
Kennedy
I made this chocolate mousse without honey and added some sugar substitute, and followed the recipe as is. It is delicious, thanks!
Beth Brain
Wow, this is fantastic! I made this mousse as a dessert. If you really love rich chocolate desserts, you’ve come to the right spot! This chocolate mousse is incredibly delicious.
Caroline
I just made this as mousse and used the leftover as a pie filling; it came out great! I followed the recipe exactly, and it was easy to make.