Eggless Chocolate Mousse | How to make Eggless Chocolate Mousse

By Chandrima Sarkar  |  14th Sep 2015  |  
4.8 from 2 reviews Rate It!
  • Photo of Eggless Chocolate Mousse by Chandrima Sarkar at BetterButter
Eggless Chocolate Mousseby Chandrima Sarkar
  • Prep Time


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  • Serves





About Eggless Chocolate Mousse Recipe

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 succulent delicacy which is famous all over the world. Eggless Chocolate Mousse is one dish which makes its accompaniments tastier. With the overflow of flavours, Eggless Chocolate Mousse has always been everyone's favourite. This recipe by Chandrima Sarkar is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Eggless Chocolate Mousse, just the perfect situation when you realise that you need to know how to make the perfect Eggless Chocolate Mousse. So, at that time you can try out this delicious recipe by Chandrima Sarkar. The recipe of Eggless Chocolate Mousseis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Eggless Chocolate Mousse is 20 minute. This recipe of Eggless Chocolate Mousse is perfect to serve 4. Eggless Chocolate Mousse is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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 (2)

Ayesha Sayyed2 years ago


Sneha Satish Tiwari3 years ago


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