This easy chocolate mousse recipe uses only 4 simple ingredients to make a light, velvety, and decadent dessert any chocolate lover would enjoy. This recipe involves no fancy techniques or cooking and is made without eggs.
I give you the easiest homemade chocolate mousse recipe there is to make. It’s the perfect quick and easy eggless chocolate dessert for all your special occasions when cookies and cakes just won’t cut it.
This chocolate mousse is made without raw eggs or gelatin, which means it can be enjoyed by everyone. Whether you are allergic to eggs or just choose not to eat them, you can enjoy chocolate mousse now.
This classic “fancy pants” dessert uses very simple ingredients, but it can yield endless delicious possibilities to enjoy with only a few tweaks.
Table of Contents
What is Chocolate Mousse?
For the purpose of this recipe, we will stick to the basics. The original French Chocolate mousse is made with 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.
This no-egg chocolate mousse is made with whipping cream and chocolate. Even though we are keeping it eggless, this chocolate mousse recipe yields a light, airy result that everyone will love.
This dessert is perfect for a special occasion treat such as Valentine’s Day, Mother’s Day, or Father’s Day.
Ingredients
The eggless chocolate mousse recipe needs just 4 basic ingredients.
Chocolate: Use good quality chocolate as this is the main ingredient for this dessert. You can use what you like: milk, dark or semi-sweet chocolate. I prefer dark chocolate for this mousse.
Heavy Cream – You need heavy cream with 35% or more fat for best results. Keep the heavy whipping cream cold as long as possible before whipping it. The cold helps the fats in the cream hold their shape and adds more air to the final whipped cream. The warmer the cream, the less it will hold its shape.
Vanilla Extract: Use good quality vanilla extract.
Powdered Sugar: You can leave this out, but I prefer the added sweetness since I like to use darker chocolate.
Variations
Salt: Add a pinch of sea salt flakes to make this a Salted Chocolate Mousse.
White chocolate: You can also use white chocolate in this recipe to make white chocolate mousse.
Coffee: You can add 1/2-1 teaspoon of instant coffee for a richer coffee-flavored mousse.
How to Make Eggless Chocolate Mousse?
When it comes to making this easy egg-free chocolate mousse, there are really only a few steps:
1. Make the Chocolate Ganache
Heat 1/2 cup of cream in a bowl. Stir the melted chocolate and vanilla into the warm cream until a soft ganache is formed. Ensure the ganache mixture is completely smooth.
You can also use a double boiler method to melt the chocolate.
Let the ganache cool down at room temperature for 10-15 minutes. You can also refrigerate it while you whip the cream.
2. Whip the Cream
Combine the powdered sugar and remaining heavy cream in another bowl.
Whip the cream and sugar until medium peaks form. You can also use a stand mixer to whip the cream. Use the whisk attachment of the stand mixer. Be careful not to over-whip.
3. Fold the Whipped Cream into the Ganache
Folding the whipped cream into the smooth ganache is an important step for making chocolate mousse with the best texture. This process of folding in the whipped cream only means mixing the ingredients without actually stirring.
- Place about a third of the whipped cream on top of the chocolate ganache.
- Using a spatula, cut through the center of the whipped cream and down into ganache.
- Slide the spatula down and around the outside of the bowl and back down again.
- Turn the bowl a quarter turn and repeat.
- Repeat the process for the remaining whipped cream.
Step 4: Serve & Enjoy
- Portion the chocolate mousse into serving dishes. You can also pipe for a prettier look.
- Chill until you are ready to eat it. I recommend chilling the mousse for at least an hour, but overnight is best.
- Garnish with a dollop of whipped cream and shaved chocolate for serving!
Pro Tips & Troubleshooting
This recipe is super simple, but there are a few things to keep in mind while making it to ensure you get the best possible results the first time.
Do not overheat the cream and chocolate: You want it warm enough to melt the chocolate but not scalding. Let the chocolate cool to room temperature before adding in the whipped cream.
Don’t use pre-whipped cream: You want to make sure you are using heavy whipping cream and bringing it to medium peaks to use in this mousse recipe for the best results.
Do not overwhip the cream: If you whip the mixture for too long, it will make butter. So make sure you just whip the cream only until peaks form.
Keep the whipping cream cold: Cream whips best when cold (not freezing). Keep the cream in the fridge as long as possible. I tend to wait for my ganache to cool before I start whipping the cream to make sure everything is at the temperatures I want.
Does your mousse have a sandy texture? The likely causes of sandy mousse are one of two things. Either your chocolate was not heated enough to be incorporated into the cream fully, or you whipped your cream too much. To avoid this, make sure that your chocolate ganache mixture is completely smooth before folding in the whipped cream. For the whipped cream, make sure that you are only whipping it until the medium peaks; you do not want to overwhip the cream.
Chocolate mousse won’t set? If your chocolate mousse is soft and not set up, it is likely you did not whip your heavy cream enough, or you overmixed the chocolate into the cream and deflated it. The easiest fix is to let the mousse chill, whip up another batch of whipped cream, and gently fold it in again.
How to Serve?
Portion the chocolate mousse into small ramekins, bowls, or shot glasses. You can also pipe the mousse into mini dessert cups for a pretty individual-sized dessert.
Let it chill for at least an hour before serving. If you want a firmer mousse, let it chill for at least four hours or overnight.
If you want to make this chocolate mousse a little extra special, here are some topping Ideas:
- You can serve the chocolate mousse topped with whipped cream and shaved chocolate.
- My kids like it topped with mini Oreo cookies.
- Top with fresh raspberries, edible flowers, mint leaves, or dried rose petals for a pop of color.
- You can also top with crushed toffee or crushed nuts like pistachios or hazelnuts.
Make-ahead & Storing
Chocolate mousse is the perfect make-ahead dessert for a dinner party or special occassion.
- This egg-free mousse can be kept in the fridge for up to three days.
- If you wish to keep it longer, it can be frozen for up to two months. If you freeze it, let it defrost in the fridge. You might need to fold it gently again before eating to bring the texture back to life.
Common Questions
Typically, yes, most mousses are made gluten-free. Sometimes, flour can be used as a thickener when making mousse or puddings, so it’s always a good idea to check before consuming. Chocolate can also sometimes contain gluten, so it’s important you use gluten-free chocolate if you want your mousse to be gluten-free.
You can use chocolate chips that do not have any additional ingredients added to prevent them from melting. Check the label on the packet to ensure it is just chocolate.
More Desserts You’ll Love
4-Ingredient Chocolate Mousse (Easy, No Eggs Recipe)
Ingredients
- 1 cup Chocolate , chopped, dark or semi-sweet, about 6.5oz
- 2 cup Heavy Whipping Cream, with 35% or more fat for best results, divided
- 2 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla extract
Instructions
Make the Ganache
- In a heat-proof bowl, warm ½ cup of heavy whipping cream.
- Add the chopped chocolate and vanilla, and stir it until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to chill while you make the whipped cream.
Whip the Cream
- In a separate bowl, whip the heavy whipping cream and powdered sugar together until medium peaks have been formed. Make sure to not overwhip.
Fold the Cream into the Ganache
- Start with a third of the whipped cream and gently fold the whipped cream into the ganache.
- Continue gently folding the whipped cream into the ganache until it is fully incorporated.
Chill and Serve
- Portion the chocolate mousse into serving bowls or pipe it into dessert cups. Let it chill until you are ready to serve at least an hour or up to overnight.
For those with a dairy allergy, could canned coconut milk or coconut cream be used instead? Sounds delicious
Hi Lu – Sorry, I have not tried this with a dairy free option, so cannot say if it will work. But I do see recipes that use coconut milk/cream, so it might work well. Refrigerate the can and use only the cream part (discard the watery part).