Eggless Chocolate Mousse | How to make Eggless Chocolate Mousse

7 reviews
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ByChandrima Sarkar
Created on 14th Sep 2015
  • Eggless Chocolate Mousse, How to make Eggless Chocolate Mousse
Eggless Chocolate Mousseby Chandrima Sarkar
  • Eggless Chocolate Mousse | How to make Eggless Chocolate Mousse (222 likes)

  • 7 reviews
    Rate It!
  • By Chandrima Sarkar
    Created on 14th Sep 2015

About Eggless Chocolate Mousse

Chocolates Mousse is a love story between Cream and Chocolate. This recipe will give you the perfect texture and awesome taste of real Mousse without eggs. You need only 2 ingredients to make this awesome dessert.

Eggless Chocolate Mousse, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Chandrima Sarkar. Eggless Chocolate Mousse is a dish which demands no explanations, it's a whole world of flavour in itself. Eggless Chocolate Mousse is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Eggless Chocolate Mousse by Chandrima Sarkar is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Eggless Chocolate Mousse.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Eggless Chocolate Mousse

Ingredients to make Eggless Chocolate Mousse

  • Whipped cream (Tropolite) 2 cups
  • Dark chocolate 120 gms
  • Powdered Sugar 1 Cup (If using non sweet cream)

How to make Eggless Chocolate Mousse

  1. Take a bowl, break the dark chocolate into small pieces. Melt the dark chocolate using a double boiler.
  2. The melted chocolate will be little warm, let it be cooled completely.
  3. Put the whisk attachments and mixing bowl in deep freezer for 30 minutes. Take them out, place the mixing bowl on ice bath (just use a big bowl with ice cold water and few ice cubes), and pour the whipping cream in it.
  4. With the electronic hand mixer whisk the cream on medium speed for 2 minutes, and then whisk it on high speed for 3 minutes. You will get soft peaks.
  5. Now add the melted chocolate in the whipped cream. Mix very well. I mixed this with a tablespoon. You can use hand mixer, choice is yours.
  6. Your mousse is ready to set. Scoop the mousse equally into small individual serving bowls or ramekins. Use pieces of aluminium foils or cling film to seal the top of the ramekins. Chill in the refrigerator for 5-6 hours. Serve cold.
  7. You can garnish the mousse with chocolate sprinkles (just the way I did) or you can use chocolate shavings, fresh fruit or dollop of whipped cream, whatever you want.
My Tip: Tropolite cream has sugar in it, so I didn't add any sugar. If you are using sugar free cream, then add icing sugar as per your taste after whipping the cream. For dark chocolate I have used 1½ big bar of Bournville’s dark chocolate

Reviews for Eggless Chocolate Mousse (7)

Alka Munjal8 months ago

Anushree Deoa year ago

Pushpanjali Kaushika year ago

Punam Tomara year ago

mina ahujaa year ago
Vl try making looks delicious

shalini chawla2 years ago

Indira Nair2 years ago
I also make it the same way and it cpnes out real yummm. Only variation I do is that I mix a tsp of melted gelatine to the above mixture to help it set better.

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