Calling all chocoholics! This creamy, dreamy, light-as-air chocolate mousse is made in just 20 minutes and with only 6 ingredients. As an added bonus, I’ve created this recipe without any eggs or complicated tempering steps, making it entirely foolproof. Follow along as I make this easy chocolate mousse recipe with step-by-step photos and video – you’ll be a pro in no time!
Table of Contents
About Eggless Chocolate Mousse
As someone who has made chocolate mousse countless times in the past, I can empathize with those of you who have felt like giving up on this traditional French dessert.
Depending on the recipe, mousse can call for tempering eggs, folding together ingredients, blooming gelatin or other fussy steps. NOT SO with this easy recipe!
My simple chocolate mousse recipe is completely vegetarian, egg free and does not use any gelatin or thickener like corn starch or agar agar.
All you need are 6 easy to find ingredients – dark chocolate, cream (light with 25 to 35% fat) or whipping cream, instant coffee (optional), butter, sugar and vanilla.
Not only are the ingredients straightforward, but the instructions are, too! Simply make a deeply chocolatey ganache using a hybrid double boiler method (I’ll show you how), allow it to cool, and then whip it with heavy cream. Easy peasy!
That’s right, friends. You can save your folding for laundry. This forgiving chocolate mousse recipe is so uncomplicated that you can even use your blender to make it. How’s that for an effortless recipe?
My decadent recipe also uses two secret ingredients for the perfect flavor and consistency. Butter, while not a traditional mousse ingredient, gives this dessert a beautifully rich mouthfeel.
I also use a bit of instant coffee to accentuate the chocolate and make it taste even more chocolate-y.
So join me in the kitchen and learn how to make this show-stopping light and fluffy chocolate mousse! Your friends never have to know it only took you 20 minutes to make.
How to make Eggless Chocolate Mousse
1. Finely chop 140 grams room temperature dark or semi-sweet chocolate. I have used couverture dark chocolate. I like to use a sturdy chef’s knife to finely chop it into an almost powder-like consistency, but you can also use a food processor if you prefer.
TIP: Opt for uniformly small pieces – finely chopped chocolate will melt faster than large chunks. You also want all of the chocolate to melt at the same rate to prevent seizing, so be sure to keep the pieces even.
2. Measure the chocolate in a 1 cup standard American measuring cup.
3. Place chopped chocolate in a bowl or a small skillet that can be easily placed on top of a sauce pan or pot of simmering water to make a double boiler.
Take Ganache Ingredients
4. Add ¼ cup cream, 1 teaspoon instant coffee, 1 light pinch of salt and 1 tablespoon softened butter in the bowl. Make sure that all of the ingredients are at room temperature to prevent seizing.
NOTE: You can use light cream with 25% fat (a. k. a cooking cream) or whipping cream.
5. Heat ½ cup water in a small saucepan or pot. Let the water come to a light boil. It should not be vigorously boiling.
6. Here’s where my hybrid model of using a double boiler comes into play: Remove pan from the stovetop and place on the counter. Place the bowl on top of the pan. Take care that the hot water is not touching the bowl or is very close to the bowl.
7. With a spatula, begin mixing all the ingredients in the bowl. The chocolate will melt from the heat of the steam beneath!
I’ve found that removing the double boiler from the heating element provides a mild enough heat to melt the chocolate without the kind of extreme heat that can cause the chocolate to seize. If you prefer to keep the pan on the heat, be sure to stir constantly to prevent this from happening.
I also recommend that you use a silicone spatula, as scraping and removing or mixing the melted chocolate, whipped cream and the mousse is a breeze with it.
NOTE: You can also use the microwave to melt your chocolate if you prefer, though there is a larger risk of scorching your chocolate using this method. Zap the (microwave safe) bowl of chocolate for 20 to 30 seconds, removing it every 8 to 10 seconds to stir. Repeat until fully melted and smooth.
8. Continue to mix until all the chocolate is melted and the mixture is even. If you have any chunks of unmelted chocolate, heat the water again to a gentle boil. Place the saucepan with the water on the countertop and place your bowl on it and melt these chocolate chunks.
Set aside and allow the ganache to cool to room temperature.
NOTE: It is very important that the ganache is completely cooled before you add it to the cold whipped cream. If you add a hot or warm ganache, the chocolate will seize (meaning become grainy or lumpy) and all your work will be wasted.
If your chocolate ganache has released fat at this stage, do not worry. We will be blending it with the whipped cream later, and this step will emulsify the fat.
9. Take ½ cup cold cream, 2 tablespoons raw sugar (or confectioner’s sugar/icing sugar or granulated sugar) and 1 teaspoon vanilla extract in a bowl or in a stand mixer bowl.
Feel free to use light cream with 25% fat, whipping cream or heavy cream. Ensure that your cream is well chilled prior to whipping.
10. Whip the cream until you see soft peaks. Whip on medium-high to high speed. For whipping cream, use an electric handheld blender or use your stand-mixer with the whisk attachment.
Make Chocolate Mousse
11. Add ⅓ portion of the chocolate ganache and whip at a low or medium-low speed until the chocolate is mixed evenly – about 30 seconds to 1 minute. If you see tiny chocolate specks that is fine.
12. Add the remaining chocolate ganache.
13. Whip again on low to medium-low speed for about 1 minute until you get an even mixture.
NOTE: You can also use cut and fold technique, but with this thick of a ganache, it takes more time and hand work.
14. You should get a smooth, light, fluffy consistency in the chocolate mousse.
15. Spoon mousse in small glasses, stemmed glassed or small bowls. Make the surface even or smooth with a spatula. I have used a slightly larger bowl. If you have time, you can choose to pipe the mousse in the bowls using a piping bag.
16. Cover with lid or seal with a foil. Refrigerate for at least 4 hours or overnight.
17. To serve, decorate the mousse however you like. I’ve tried mine with chocolate shavings, tutti frutti, cherries, chocolate chips, fruit slices, wafers, nuts, dark chocolate sauce, berries, and mint leaves. They all work beautifully. Feel free to get as creative as you like. Enjoy!
Chocolate Mousse – Tips & FAQs
Sure! Simply swap coconut cream for the whipping cream and use coconut oil or vegan butter.
Uh oh. Sounds like one of two things happened:
1. Your chocolate might have seized while melting it. To prevent this, keep the top bowl of the double boiler away from the water.
I also recommend that you use my hybrid approach to the double boiler and only place the bowl on top of the water when it is off the heating element. This will help to prevent overheating, which can cause the chocolate to seize.
I also recommend that you add a bit of room temperature cream to the bowl with the chocolate, as this seems to help the melting process.
2. You might not have given your ganache ample time to cool prior to adding it to the whipped cream. If hot chocolate comes in contact with cold cream, it will cause the chocolate to seize. Be sure to allow your ganache to cool completely before proceeding with the recipe.
I suggest you use the very best quality of couverture dark or semi-sweet chocolate that you can find. Look for an ingredient label that boasts cocoa mass/cocoa solids/cocoa liquor as the first ingredient.
Avoid chocolate that uses vegetable oil – good quality chocolate will use cocoa butter as the fat. I also suggest avoiding chocolate that has any preservatives or artificial ingredients added.
In terms of percentages, I suggest you use chocolate that is palatable to you. 80% or higher is considered bittersweet and is a bit too sharp for my taste. I prefer making my mousse with dark or semi-sweet chocolate in the 50-70% range. My dark chocolate was in the 60% range.
My preferred method of melting chocolate is a double boiler. Of course you can make the ganache in a microwave, but melting chocolate in a double boiler ensures that the chocolate is melted evenly and does not get burnt or grainy. In a microwave chances of the chocolate, burning is high.
You should also avoid allowing the bowl of the double boiler to touch the hot water – exposure to extreme temperature can also cause the chocolate to seize.
Finally, avoid allowing any water to come into contact with the chocolate as it melts. Ensure that your work surface and equipment like chopping board, knife or food process and bowls are dry and do not contain any water or moisture.
While I love the flavor of simple chocolate mousse, you can add orange extract or lemon zest for citrus flavours. You can also add a touch of vanilla extract, almond extract or peppermint extract to the whipped cream for more flavor options.
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Eggless Chocolate Mousse
- 1 cup finely chopped dark chocolate or semi sweet chocolate – 140 grams, at room temperature
- ¼ cup light cream with 25 to 30% fat or whipping or heavy cream, at room temperature
- 1 light pinch salt
- 1 teaspoon instant coffee – optional
- 1 tablespoon Butter – softened
For whipping cream
- ½ cup light cream with 25 to 30% fat or whipping or heavy cream, cold or chilled
- 2 tablespoons raw sugar or white granulated sugar, add as required
- 1 teaspoon vanilla extract
- 3 to 4 berries like strawberry or cherries or raspberries, fresh or frozen
- 2 to 3 mint sprigs – optional
- 1 to 2 tablespoons chocolate shavings or grated chocolate
- ¾ to 1 cup whipped cream – optional
- Finely chop chocolate or process in a food processor.
- If chopping, then use a sturdy chef’s knife to finely chop to small chocolate chunks or a semi-coarse ground texture.
- Keep in mind that if the chocolate pieces are uneven the melting will be uneven and can lead to the mixture being seized.
- You want all the chocolate pieces to melt almost at the same time. Moreover finely chopped chocolate will melt faster than large chunks.
- Take chopped chocolate, butter, salt, coffee and cream in a bowl. Make sure that all the ingredients are at room temperature.
- Heat ½ cup water in a small saucepan or pot.
- Let the water come to a light boil.
- Remove pan from the stovetop and place on the counter. Place the bowl on top of the pan.
- With a spatula begin mixing the ingredients. The chocolate will melt with the steam touching the bowl. Continue to mix until all the chocolate is melted and the mixture is even. Take care that the hot water does not touch the bowl or is very close to the bowl.
- Let the ganache cool completely at room temperature.
- Take the cream, sugar and vanilla in a bowl.
- With an electric blender, whip until you see soft peaks. Whip on medium high to high speed. You can also use a stand mixer with the whisk attachment to whip the cream.
Making Chocolate Mousse
- Add ⅓ portion of the prepare and cooled chocolate ganache.
- Whip at a low or medium-low speed until the chocolate is mixed evenly – up to 30 seconds to 1 minute.
- Add the remaining ganache and whip again on a low to medium low speed for about a minute or until the mixture is smooth and even. You can also use cut and fold technique but it takes more time and more elbow work.
- Spoon mousse in shot glasses or small bowls. Cover with lid or seal with a foil. Refrigerate for 4 hours or overnight.
- Garnish with your favorite edible toppings like fresh or frozen berries, chocolate shavings, dollop of whipped cream or a few mint sprigs. Serve the chocolate mousse cold as a dessert.
- To avoid the chocolate from getting seized or becoming grainy, make sure that the water does not touch the bowl or is very close to the bowl.
- Adding some room temperature cream to the chocolate, as I have done in the recipe, also helps with the melting process.
- Also remember that no water should come in contact with the chocolate. Make sure that all your work surface and equipments like chopping board, knife or food processor, bowl does not have any water or moisture.
Mixing ganache with whipped cream
- If you have not cooled the ganache completely before adding it to cream, this will cause the chocolate to become grainy and lumpy as soon as it is mixed with the cold whipped cream.
- I suggest you use the very best quality of couverture dark or semi-sweet chocolate that you can find. Look for an ingredient label that boasts cocoa mass/cocoa solids/cocoa liquor as the first ingredient.
- By all means avoid chocolate that use vegetable oil. A good quality chocolate will use cocoa butter as the fat. I also suggest avoiding chocolate that has any preservatives, fillers or artificial ingredients added.
- In terms of percentages, I suggest you use a chocolate that is palatable to you. 80% or higher is considered bittersweet and I find it a bit too sharp for my taste.
- I prefer making my mousse with dark or semi-sweet chocolate in the 50-70% range. In this recipe, I have used 60% dark chocolate.
- You can opt to add orange extract or lemon zest for citrus flavors in your chocolate mousse.
- You can also add a touch of vanilla extract, almond extract or peppermint extract to the whipped cream for more flavor options.
- Replace coconut cream with whipping cream and use vegan butter or coconut oil
- To make a large batch to feed a crowd, simply scale the recipe by increasing the ingredients proportionately.
Nutrition Info (Approximate values)
This eggless chocolate mousse recipe from blog archives (first published in November 2011) has been republished and updated on 6 June 2021.