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–+ servings
Chocolate Mousse

Silky No-Egg Chocolate Mousse: A Quick Indulgence

This no-egg chocolate mousse is a quick and indulgent dessert that's rich and velvety.
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Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 cups
Course: Desserts
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse Mix
  • 8 oz Semi-Sweet Chocolate Chopped for melting.
  • 1/4 cup Dutch-Processed Cocoa Powder
  • 1 cup Boiling Water For blooming cocoa.
  • 1 tsp Vanilla Extract Opt for pure vanilla.
For the Whipped Cream
  • 1 cup Heavy Cream Cold for best whipping.
  • 1/4 cup Granulated Sugar Caster sugar can be substituted.
  • 1 pinch Table Salt Enhances flavor.

Equipment

  • microwave
  • Mixing bowl
  • whisk
  • electric mixer
  • Spatula
  • Serving Cups

Method
 

Preparation Steps
  1. Step 1: Melt the Chocolate - Chop the semi-sweet chocolate and microwave in 20-30 second intervals until smooth.
  2. Step 2: Bloom the Cocoa Powder - Mix Dutch-processed cocoa powder with boiling water until smooth.
  3. Step 3: Combine the Chocolate Mixtures - Add cocoa mixture to melted chocolate and whisk in vanilla extract until smooth.
  4. Step 4: Whip the Cream - In a cold mixing bowl, whip heavy cream with sugar and salt until soft peaks form.
  5. Step 5: Incorporate the Whipped Cream - Gently fold whipped cream into chocolate mixture in two additions.
  6. Step 6: Chill the Mousse - Divide into serving cups and refrigerate for at least 3 hours until set.
  7. Step 7: Serve and Garnish - Garnish with whipped cream and chocolate shavings or fresh berries before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 50mgPotassium: 300mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Chocolate mousse can be adapted with flavors like espresso for a deeper chocolate experience. Store leftovers in airtight containers in the fridge for up to 7 days or freeze for 2 months.

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