Recipe- Perfect Eggless Chocolate Mousse Should Be Light And Airy

The perfect Eggless Chocolate Mousse should be light and airy, but intensely chocolatey and that’s exactly what we are showing you today. Also included are helpful tips on the best ingredients to use and how to store your mousse.

Despite the fancy french name, chocolate mousse is a super easy dessert. It is super tasty, has a light and airy texture, while being rich and creamy all at the same time. We’ve developed a delicious eggless, chocolate mousse recipe for y’all. (Yes you read that right, it is delicious and it is absolutely EGGLESS!)

To get that delightful airy texture, the french use egg whites. To make it eggless, we used whipped cream. The cream also helps us get that richness to complement the chocolate. For whipped cream, you can use heavy cream or whipping cream. If you are using heavy cream, make sure the milk fat content is equal to or more than 30%. Dairy-free whip toppings widely available in the Indian markets can also be used in this recipe.

You must beat your whipping cream for 8 – 10 minutes. You can do this with a hand blender or a stand mixer with the whisk attachment. If you have neither, you can use a good old whisk as well, and consider it your workout for the day. Whip or beat your cream until it forms soft peaks. At this stage, it will hold its shape. This helps incorporate air into the cream which makes it light and airy. If you’re feeling gutsy, invert the bowl over your head once you are done whipping. Rightly whipped cream with soft peaks to stiff peaks, will remain in the bowl. If you haven’t done it right, I’m sorry but you need to shower!

Ingredients

1 cup chopped Dark Chocolate (175 grams)
1 tablespoon Butter
1 teaspoon instant Coffee Powder
1 cup Heavy Whipping Cream (or dairy free whipping cream)
1 teaspoon Vanilla Extract

Method

* Add chocolate, butter and coffee powder to a microwave safe bowl and melt in the microwave at 30 second intervals, giving it a quick whisk after every 30 secs till the chocolate is melted and smooth.

* Chocolate keeps melting from residual heat, so stop just before you think it's fully melted. It took 45 seconds to melt in my 800 watt microwave. Set aside to cool

* In another bowl, pour whipping cream and use a hand blender to whip cream till you get soft peaks (approx 7-10 minutes).

* You can also do this in a stand mixer. Add vanilla extract and whip again to combine.

* Fold in the cooled chocolate mixture into the whipped cream till fully incorporated.

* Use a piping bag to pipe the mousse into serving jars or ramekins. You can either serve this immediately or refrigerate for 2 hours.

* Top with more whipped cream and chocolate shards before serving.