Eggless Chocolate Mousse | How to make Eggless Chocolate Mousse

By Chandrima Sarkar  |  14th Sep 2015  |  
4.8 from 9 reviews Rate It!
  • Photo of Eggless Chocolate Mousse by Chandrima Sarkar at BetterButter
Eggless Chocolate Mousseby Chandrima Sarkar
  • Prep Time


  • Cook Time


  • 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

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 (9)

Ayesha Sayyed2 years ago


Sneha Satish Tiwari2 years ago


Alka Munjal3 years ago


Anushree Deo3 years ago


Pushpanjali Kaushik4 years ago


Punam Tomar4 years ago


mina ahuja4 years ago

Vl try making looks delicious

shalini chawla4 years ago


Indira Nair4 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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