chocolate mousse recipe, how to make chocolate mousse

chocolate mousse recipe with step by step photos – this chocolate mousse is made in just 20 minutes… the refrigeration takes 4 hours…. and… your chocolate mousse…. oops… eggless chocolate mousse is ready.

chocolate mousse, eggless chocolate mousse

this chocolate mousse recipe is completely vegetarian as it also does not use any gelatin (or gelatine).

i like chocolate mousse… but without eggs. the thought of raw eggs in a regular mousse, just makes me not to have it. i do prefer eggs in cakes, but no eggs for me in a mousse. i have developed a strong dislike for raw eggs in any food product.

the reason being this that i have had umpteen times raw eggs dissolved in milk – my regular breakfast diet as a kid. and gosh… i hated it so much, especially with the raw smell of eggs. till today there are some things, i just cannot eat, coz i was forcefully fed it or forcefully made to have it. god forbid everybody these kind of eating nightmares.

keeping this unpleasant experience behind, i move on to a pleasant and lovely experience of making and savoring an eggless chocolate mousse

eggless chocolate mousse recipe

i have adapted this chocolate mousse recipe from tarla dalal’s the chocolate cookbook. i have only made two recipes till now from this book. the first recipe – that of chocolate walnut fudge was a disaster… the taste was very good, but the fudge was all flat… still we ate it all…

i was not sure how the second recipe – that of this eggless chocolate mousse would turn out. i was keeping my fingers crossed and was hoping that the mousse should also not fall flat… and… it did not. the mousse was well set and was a lovely dessert to have after a nice lunch and dinner.

eggless chocolate mousse recipe

the original mousse recipe is made from dark chocolate. i made it from milk chocolate. also, in the original recipe, rum is used. we don’t add any liquor to the food we make. hence, i have added apple juice instead of rum. you can use any fruit juice, but remember the mousse will have the flavor and taste of that fruit juice. if you do not want rum or fruit juice, then add water instead.

how to make chocolate mousse recipe

1. chop the chocolate and begin to melt it in a double boiler.

chocolate for chocolate mousse recipe

2. whilst the chocolate begins to melt, add the golden syrup and rum…

syrup for chocolate mousse recipe

3. and begin to melt gently over heat to a smooth sauce. let the chocolate sauce cool down at room temperature.

smooth chocolate sauce for mousse recipe

4. whip the cream.

cream for eggless chocolate mousse recipe

5. till you get soft peaks.

making eggless chocolate mousse recipe

6. fold the cream into the chocolate mixture or fold the chocolate mixture into the cream.

making eggless chocolate mousse recipe

7. mix uniformly

smooth eggless chocolate mousse ready to pour

8. pour this mixture into stemmed glasses or small bowls. tap the bowls or glasses gently to make an even surface.

eggless chocolate mousse sauce poured in bowls

9. refrigerate chocolate mousse for 4 hours or till the mousse is set. decorate the mousse with chocolate shavings, tutty frutti, cherries, choco chips, fruit slices, wafers, nuts, dark chocolate sauce.. whatever you like and fancy.

eggless chocolate mousse recipe

serve the chocolate mousse made with love to your loved ones.

quick eggless chocolate mousse recipe

more chocolate recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

chocolate mousse

4.75 from 8 votes
this eggless chocolate mousse recipe is completely vegetarian as it also does not use any gelatine.
eggless chocolate mousse recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:desserts
Cuisine:world
Servings (change the number to scale):4 to 5 bowls
(1 CUP = 250 ML)

INGREDIENTS

  • 2 cups milk chocolate or dark chocolate - chopped
  • 1.5 tablespoon golden syrup
  • 1.5 tablespoon rum or any fruit juice or water
  • ¾ to 1 cup fresh cream or 200 grams fresh cream
  • any garnish

INSTRUCTIONS

  • melt the chocolate, golden syrup and rum together in a double boiler till you get a smooth mixture. don't overcook. cool slightly.
  • whilst the mousse mixture is cooling, begin to whip the cream till you get soft peaks.
  • fold the cream gently into the chocolate mixture.
  • once you get a uniform even mousse mixture, pour the mousse in bowl or glasses.
  • refrigerate for 4-6 hours or till the mousse is set.
  • decorate the eggless chocolate mousse with your favorite garnishings.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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40 comments/reviews

  1. Hi,

    I am trying to make chocolate truffles. The recipe calls for heavy whipping cream with 30-35% butter fat. But can I use amul fresh cream (25% butter fat) for this?
    I don’t get heavy whipping cream here.

    • yes, you can use amul fresh cream. i have used it in so many baking and dessert recipes. amul also has 30% whipping cream available. you may get this in some stores.

  2. Hi Dasanna,
    I made your chocolate mousse as a valentine’s day treat to my husband.He liked it very much.Thanks for such a wonderful recipe 🙂5 stars

  3. HI Dasanna

    i kept melting the chocolate and jiuce in a double boiler, but after some time, it started looking crumpled.. did i do something wrong? please help… i need to fix it urgently

      • Hi Dasanna
        i realized that later, but i didnt have the heart to throw away all the chocolate. I was making the dessert for my son’s birthday party.
        So what i did as an experiment is i thawed the crumpled chocolate and mixed the whipped cream and blended all of it together. It became very soft and airy. i poured it into each bowls and set it in the fridge for 3-4 hours and voila, i made lovely chocolate mousse.
        The children loved it so much and they were amazed that it was home made. they even went and told their mommies about it .. i was so delighted with my experiment.
        I cannot thank you enough. i get the courage to experiment and learn so much from you.5 stars

        • thanks for sharing this preeti. i am so happy you did this. also glad that the kids liked it. even i hate to throw away food especially baked goods or desserts, if it does not turn out well. i also keep on experimenting. what you did was really good and innovative. thanks again.

  4. Should we cool d melted chocolate completely n then add d fresh cream? because I added when it was warm n d chocolate become chunks n did not blend with cream

    • yes the chocolate has to cooled at room temperature. if you add hot or warm chocolate, then since the cream is chilled and cold, the melted chocolate will solidify. i will add this point in detail in the post.

  5. Golden syrup??? Can v make it at home or it will be available in market only? If yes then please let me know how to make golden syrup…
    Thanks!

  6. Although i omitted d addition of golden syrup ..due to its unavailability here…instead added just milk….even then it turned out yumm….tnks again to u mam…☺5 stars

      • Can v skip golden syrup, should v have to replace it with any other ingredient , if yes, measurement pls.
        Fresh cream at room temperature?

        • you can skip golden syrup. its basically a sweetener and used for thickener. you can add powdered sugar instead. addition of sugar will depend on the type of chocolate used. if using milk chocolate which are sweet, then 1 to 2 tablespoons powdered sugar is fine, but for semi-sweet or bitter sweet you will need to add more sugar. fresh cream is chilled.

  7. Awesomely yummm recipe frm u mam….u made me try whipping d amul cream otherwise wat i knew was it can’t be whipped and voila… d work got so much easier….also being low fat….it was a guilt free indulgence…5 stars

  8. Hi! I have many recipes from your blog and they turn out to be very tasty! I had a doubt regarding the golden syrup used in this recipe… What is the use of the syrup here? As i do not have the syrup, is there any suitable substitute?4 stars

  9. Ur recipes r amazing and I m really big fan of urs ….whichever recipe I tried turns awesome …..thnx a tonne for such wonderful site 🙂

  10. OMG! so yummy and delicious.thanks a lot for sharing.Especially eggless chocolate mousse recipe is my favorites. thanks for help to make this great recipe first time…Thanks for sharing your info. I truly appreciate your efforts and I will be waiting for your next post thank you once again…5 stars

  11. Tried strawberry mousse and it tasted really awesome.Gonna try chocolate one today. Is there any substitute for golden syrup? As I don’t have it handy right now…4 stars

    • thanks amrutha. there is no substitute for golden syrup. just add 3 to 4 tbsp of powdered sugar. you can also add honey. but add honey once the chocolate mixture cools down. honey should not be heated as it becomes toxic, when heated.

  12. Hi,
    I am such a huge huge fan of your blog.
    Firstly you have showcased a great variety of recipes which is awesome! And the presentation of each recipe with a detailed cooking method is simply mind blowing . Thank u sooo much . you have really inspired me to cook! 😀
    I had 2 queries..how do we prepare this golden syrup..is there a readymade option available in the market??
    Abt the chocolate, how much is 2 cups in grams..is it500gms?

    • thanks rhea. golden syrup is commercially made and i don’t think can be made at home. you will get it in super stores. in cups, the chopped chocolate should be around 420 to 440 grams.

  13. Yum! Looks like a great recipe! I can’t eat eggs raw or cooked 🙁 I do eat eggs sometimes (very very rare) in curries but can’t handle the smell of it in my bakes. I have stopped using them in my kitchen. This is a great recipe for me 🙂