4-Ingredient Chocolate Mousse (Easy, No Eggs Recipe)
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.
Servings: 6
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.
Notes
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.
Do not overwhip the cream: If you whip the mixture for too long, you’ll make butter. So make sure you just whip the mixture 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.
Storing: This egg-free mousse can be kept in the fridge for up to three days. It is perfect make-ahead dessert for a party.
Nutrition
Calories: 281kcal | Carbohydrates: 5g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 76mg | Sugar: 5g | Vitamin A: 1166IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 0.1mg