Chocolate Mousse without Egg (3 ingredients)

This easy chocolate mousse recipe without eggs is made from just 3 ingredients and has a prep time of 15 minutes! With a rich chocolate flavour, this is one of the best chocolate mousse recipes out there!

Mousse translates from French to “foam.” So a culinary mousse is a preparation of food that results in a light and airy, creamy, foam-like texture.

The original French Chocolate mousse contains eggs. Egg whites are beaten to create stiff peaks and egg yolks are mixed in with melted chocolate and sugar. The two mixtures are then folded together and refrigerated to set.

Traditional French mousse would not contain any whipped cream however many new recipes, particularly American, add whipped cream to make the mousse even lighter and airy.

This eggless mousse recipe is a great recipe as it is made without uncooked eggs. The consumption of raw eggs not advisable for pregnant women, very young children, the elderly, or anyone with a compromised immune system.

You truly will not miss the eggs in this homemade mousse either! The cream provides a pillowy airy-ness and it makes the recipe even simpler!

Just like my Quick and Easy Eggless Mango Mousse Recipe, Peanut Butter Mousse or 2 ingredients easy Caramel Mousse

Homemade chocolate mousse is decadent enough for a party but also easy enough to prepare whenever the chocolate craving hits! Just like these 2-ingredient Chocolate Truffles

You cannot beat a delicious chocolate mousse at the end of a meal. The decadent, rich flavours are simply so satisfying!

Chocolate mousse is one of my favourite desserts to serve at dinner parties because it is so easy to put together and chocolate is pretty much universally loved by everyone!

Other desserts that always go down a treat are my Turkish Delight Ice Cream, Keto Cottage Cheese Dessert, Air Fryer Salted Caramel Baklava, Vegan Burnt Basque Cheesecake and Puff Pastry Cream Horns

3 Ingredient Chocolate Mousse Ingredients

See the recipe card for full measurements. The measurements do not need to be an exact science but as long as the ratio of chocolate to cream to sugar is approximately the same, you will be fine.

Chocolate - you can use dark chocolate or milk chocolate. Use a good quality chocolate as this basic recipe has so few ingredients you will definitely be able to taste it.

I have used milk chocolate here simply because it is what I prefer however, the mousse did turn out a bit lighter and has less of a chocolate-y taste, especially with the added cream as well.

I recommend going for a dark or semi-sweet chocolate with cocoa solids between 50-70%. More than 80% is considered bittersweet chocolate.

If using dark chocolate chips, ensure they are normal chocolate chips and not baking chocolate. Baking chocolate is designed to withstand heat and not melt during baking.

Avoid chocolate that is made with vegetable oil as the quality of chocolate is likely to be lower. Look for one that has cocoa butter in the ingredients instead.

I like to roughly chop my chocolate into small pieces to make it easier to melt in the cream.

Cream - I have used fresh double cream, equivalent to heavy cream in the united states. You can also use heavy whipping cream. In the UK, whipping cream is 36% fat and double cream is 48% fat. Both are suitable for whipping to create an airy whipped cream. For best results, I would stick to a cream with minimum 36% fat content.

Sugar - I like to add a little icing sugar It is also known as powdered sugar or confectioners sugar as it contains corn starch. The corn starch helps provide some hold to the mousse.

I went for 1 cup of chocolate to 1 and ½ cup of cream to ¼ sugar. I used milk chocolate which is already sweet so you can always have a little taste test as you go.

Optional:

Yogurt - add a few spoons of strained plain yogurt or Greek yogurt to add extra creaminess and lightness. Strained yogurt has a creamy taste but significantly less fat than cream. In the video recipe, I have added ½ cup of strained yogurt for around 1 and ½ cup cream. (You may reduce up to 1 cup in total)

Variations

Add a drop of vanilla extract

A few drops of orange oil to create an easy chocolate orange mousse

A pinch of cardamom powder to make Indian style chocolate mousse

Add a large pinch of salt such as sea salt flakes to make Salted Chocolate Mousse

For white chocolate mousse, you can use white chocolate instead of the milk chocolate. I would suggest using a little less cream as white chocolate contains more milk.

Add a teaspoon of instant coffee - instant espresso powder is a great way achieve a richer flavour and a darker colour without thinning out the mixture

Eggless Chocolate Mousse Recipe

Firstly, prepare your chocolate. I used chocolate slabs which I broke into smaller uniform pieces so that they can melt in the cream with ease.

To prepare the double boiler method, I used my Instant Pot but you can also do the same using a small saucepan and medium bowl on top.

I first added some cold water to the inner pot (do the same in the saucepan) and placed a large bowl over the top. The bottom of the bowl should not be touching the water.

In the heatproof bowl, heat the cream and chocolate over the bain marie. Do this over a low heat to prevent the melted chocolate from seizing.

Remove the bowl from the hot water once the chocolate ganache has begun forming. You risk the chocolate seizing if it is left on the heat for a long time.

Add any flavourings to the ganache if using then set aside and allow to cool. It is important that the chocolate has totally cooled before adding to the cream.

If you notice the ganache has released fat, do not worry as it will emulsify with the whipped cream.

If your ganache seems quite thick, whilst it is still warm, pour in a spoon of cream and stir gently until it reaches a thick but pourable consistency.

Next, prepare the whipped cream.

In a separate mixing bowl, whip the remaining cream until you get stiff peaks ie you will see the cream holds its shape on the whisk attachment.

If using double cream that has a high fat percentage, aim for medium peaks or soft peaks form. This is to prevent the mousse from becoming too stiff.

I like to bring my cream to room temperature as this really speeds up the time taken to whip. You can use an electric mixer or a wire whisk.

If using an electric hand mixer and using a high speed, ensure you do not over whisk or else the cream can split.

Fold the chocolate mixture gently into the whipped cream.

If you are using yogurt too, you can fold it in with the cream and ganache at this stage. Ensure the yogurt is smooth.

Spoon the mousse into individual serve ware. You could also set the mousse in a large chilled bowl

Alternatively, use a pastry bag to pipe the mousse into clear glasses.

Storage

Place the glasses in the fridge away from strong smells. I covered my glasses in plastic wrap. Allow the mousse to set for 3-4 hours or ideally overnight.

Remove from the fridge shortly before serving.

Serving Suggestions

You can top the mousse with more chocolate, fresh fruit, nuts, edible flowers, you name it!

Top with a spoon of fresh whipped cream.

Fresh raspberries and mint leaves add a pop of colour.

A quick option is to add a dust of cocoa powder.

Chocolate shavings add a je ne sais quoi.

Sprinkle rose petals if serving for a special occasion such as Valentine's Day, Mother's Day or Father's day.

Homemade chocolate mousse can be served in small bowls, in an array of glasses, in ramekins or decorative tea cups.

FAQS

Other Eggless Dessert Recipes

3 ingredient Eggless Mug Cake

Baklava Barfi (milk fudge)

Grilled Pineapple

Instant Pot Tapioca Pudding

Vegan Jelly/Jello (2 ingredients)

Baked Yogurt with Spiced Orange Syrup

Eggless Mango Cheese Cake (Instant Pot)

Gulab jamun Mix Cake

Egg-free Orange Chocolate Cake

Vegan Pistachio Olive Oil Cake

Eggless Cheesecake Baked

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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