Last updated on April 29th, 2020
Make this easy chocolate mousse recipe with just 4 ingredients , best summer dessert ever. This airy, light and delightfully rich chocolate mousse is egg free and you don’t need gelatin or agar as well. Serve in pretty shot glasses or bowls for a stylish, elegant and yummy treat!
During summer along with ice creams and milkshakes, mousses are my another favorite dessert. I love the airy, melt in mouth texture along with creamy and rich taste of them. We love mango, strawberry, lemon and this chocolate mousse the most at our home.
Traditionally mousse recipes are prepared with raw eggs. If you are a vegetarian or don’t prefer raw eggs, you can prepare mousse without eggs. You can also use agar agar but I usually don’t use it for mousse recipes unlike panna cotta.
Easy Summer Dessert
Mousse is a traditional French dessert. There are various ways to prepare this dessert. Egg whites whole eggs, whipped cream, gelatin are often used for preparing this dessert. A mousse made with just egg whites has very light texture whereas the ones made with cream is more rich and heavy. The texture of a perfectly made mousse should be like foam, light, airy and delicate. It is important that you whip the cream well to incorporate air.
This eggless easy chocolate mousse recipe is a very good one to try at home. It is easy, you need just four ingredients and 10 minutes hands on time to prepare. It sets so beautifully in refrigerator. The texture of this mousse is just perfect, airy, light and melt in mouth.
I have made this mousse in the same lines of my other eggless mousse recipes. Fresh cream with a wee bit of icing sugar is the base for this dessert. You will have to fold the melted chocolate very gently and set it for few hours. For serving you can ad anything from chocolate strands to shards to fresh fruits like strawberry or fruit compote or unsweetened whipped cream or marshmallows or just a dusting of cocoa powder.
Serve chocolate mousse as dessert after a dinner or lunch. A wonderful dessert that tastes so exotic for such a simple preparation.
This Easy Chocolate Mousse Recipe
Is quick, simple and easy to make
Needs just four ingredients and 10 minutes to prepare
100% vegetarian, no gelatin or eggs used
Airy, light, melt in mouth and delicious.
To make an easy vegetarian chocolate mousse you will need fresh cream, chocolate, butter and vanilla extract. As with any dessert involving chocolate use very good quality dark chocolate. If you have curvature chocolate go for it 🙂 Here I have used bittersweet chocolate with 80% cocoa.
While melting the chocolate. I have added some butter as it enhances the flavor and texture. You can melt the chocolate in microwave or use a double boiler method on stove top.
Next you can use any type of cream here. If you have whipping cream or heavy cream that can be used. In this recipe I have used Amul low fat cream (Blue carton) and it whips up beautifully for mousse, ice cream recipes. Basically You can use this cream for recipes which require cream whipped until soft peaks.
You can set the prepared mousse in shot glasses or small tea glasses for individual servings or in a big bowl too. You should refrigerate this dessert for a minimum for 3 hours.
How To Make Easy Chocolate Mousse
Place the chocolate cubes in a dry bowl.
Add soft butter.
Bring a big pot of water to boil.
Place the bowl containing chocolate cubes over the boiling water.
Mix well and whisk in flame until the chocolate melts completely and turns smooth.
Set aside until we whip the cream.
Take chilled thick cream in a clean bowl. Add icing sugar, vanilla and whip in medium speed using an electric beater or stand mixer. Whip until soft peaks are formed.
Add the prepared chocolate ganache and fold very gently without deflating the peaks.
Your chocolate mousse mixture is ready.
Divide the mousse among serving glasses and set in refrigerator for 3-4 hours. Do not freeze.
Serve with desired topping like whipped cream, cocoa dusting or fresh fruits.
Make It Vegan
To make vegan chocolate mousse just use non dairy whipping cream in place of dairy cream.
Chocolate Mousse With Cocoa Powder
If you do not want to use chocolate you can use cocoa powder to make this mousse.
Combine 1/4 cup cocoa powder with 1/2 cup water. Mix well until there are no lumps. Add 2 tablespoons butter to the cocoa mi and heat until the mixture tuns glossy and smooth. Whip 1 cup fresh cream with 1/2 cup icing sugar until soft peaks are formed. Add this cocoa mixture and fold gently. Set in refrigerator and serve.
Mousse With Rum
While melting the chocolate you can add a dash of rum or any other liquor if you prefer. You can also add apple or orange juice.
Tips For Making Perfect Chocolate Mousse
Maintain low flame while melting the chocolate. Mix well and make sure the ganache is very smooth.
Whip the cream until very soft peaks are formed. Do not whip to very stiff peaks as that will change the texture of the mousse.
I have added just 2 tablespoons icing sugar and this mousse is moderately sweet. we like the flavor and taste of bittersweet chocolate it out mousse. For sweeter mousse add more sugar to the cream.
This is a perfect make ahead dessert that stays good for 2-3 days in refrigerator. However do not deep freeze the mousse as it will totally change the texture.
This recipe makes 3 regular servings. You can double the recipe.
More Chocolate Recipes
I hope you will try this chikoo milkshake recipe and enjoy as much as we did.P
Eggless Chocolate Mousse Recipe
Easy Chocolate Mousse Recipe
- 200 grams dark chocolate chopped
- 2 tablespoons butter
- 1 cup fresh cream or heavy cream or whipping cream
- 2 tablepoons icing sugar add more to taste
- 2 teaspoons vanilla extrcact
- strawberries, chocolate, whipped cream for topping
- Place the chocolate cubes in a dry bowl and add soft butter.
- Bring a big pot of water to boil and place the bowl containing chocolate cubes over the boiling water.
- Mix well and whisk in flame until the chocolate melts completely and turns smooth, set aside
- Take chilled thick cream in a clean bowl and add icing sugar, vanilla to it. Whip in medium speed using an electric beater or stand mixer until soft peaks are formed.
- Add the prepared chocolate ganache to the whipped cream. Fold very gently without deflating the peaks.
- Divide the chocolate mousse among serving glasses. Set in refrigerator for 3-4 hours. Serve chilled