Quick Eggless Chocolate Mousse

 

Even though this is certainly a delightful dessert, I will be honest and admit this is not my beloved chocolate mousse. My favourite one calls for twice as much ingredients, including raw eggs, requires lots of attention and at least 12 hours in the fridge. The above mousse was prepared on the spur of the moment and at first was supposed to be a simple, improvised chocolate cream. It requires only three hours, no eggs and is incredibly easy to prepare.

My idea was to melt dark chocolate, combine it with cream, maybe add a bit of sugar and let the whole dessert set in the fridge. When I took the cream out of the fridge I had a crazy idea: whip it! I say “crazy idea” because probably, just like me, most of you have heard and read hundreds of times that only cream with minimum 30% fat content can be whipped. I swear I have whipped 25% fat cream! The consistency was not as thick, the taste was lighter, the colour less yellowish, but it was whipped! Actually, as someone who is not a fan of whipped cream, I discovered this one was much more to my taste. It didn’t have this nauseous effect the fatter cream has on my palate and didn’t feel fatty. Since whipped cream I’m used to has 36% fat content, it is not surprising that the 11% have made quite a difference. Anyway, after whipping the cream I added some confectioner’s sugar, then cooled melted chocolate, put individual portions into the fridge and discovered after only three hours that my desserts were ready and tasted better than I hoped.ย Of course they were particularly enjoyable served with raspberries.

TIP: Depending on the chocolate brand and your sweetness preference, either add the sugar or skip it.

Preparation: 3h30 (including refrigeration time)

Ingredients (serves four):

250 ml (about 1 cup) liquid cream (at least 25% fat) or any whipping cream of your choice

150 g (about 5 1/2 oz) good quality dark chocolateย 

pinch of salt

4 flat tablespoons confectioner’s sugar

(raspberries)

Break the chocolate into pieces and melt it in a pan on a very low heat or in a water bath (stirring and watching it constantly so that it doesn’t burn) or in a microwave (if you microwave it, do it in two-three stages because once it’s “cooked”, it cannot be used).

Put aside and let it cool down.

Pour the cream into a high bowl, add the pinch of salt and whip it at medium speed.

When it’s almost ready, add the sugar and finish the whipping.

Combine delicately the chocolate with the whipped cream, adding the chocolate in two – three batches.

Make sure the mixture is homogeneous, divide into serving bowls or glasses and refrigerate for 3 hours.

Serve cold.

 

46 Replies to “Quick Eggless Chocolate Mousse”

  1. Hooray for last minute mousse! And when it looks this good, I’m doubly excited ๐Ÿ™‚ – such a great photo with the light striking the gorgeous raspberries and your pretty matching napkin Sissi. We are heading to the cottage and I’m just gathering up our food for the weekend… I have a little something planned for father’s day breakfast but was waffling on evening dessert – this is perfect. Simple, silky, delicious! Thanks for the idea Sissi – I’m off to the grocery store ;-). Have a great weekend!

    1. Thank you so much, Kelly! I don’t have it any more, but reading your enthusiastic, kind comment I start wondering if I will not make it again this weekend ๐Ÿ™‚ Have a lovely weekend at the cottage!

    1. Thank you, Karen. I didn’t take lots of risk combining cream and chocolate ๐Ÿ˜‰ but it’s true that I was happy to obtain bubbly mousse.

  2. I like the mousse made with the cream. It’s the one I make for my children because it doesn’t have raw eggs! So I can very easily gobble yours up. It looks very sinful and those beautiful raspberries…perfect combination.

    1. Thank you, Nazneen. Apart from the lack of concern such as freshness of the eggs, cream-based mousse seems to be easier to achieve.

  3. What a lovely dessert Sissi, and I would prefer the lower fat cream as well. I love the combo of raspberries and chocolate together, although I may had added a few chocolate curls to deepen the chocolate flavour. Melting the chocolate and just adding the cream would have been a very rich ganache, even with the slightly lighter cream would have been far too rich for my palate. Hope you have a wonderful weekend with lots of yummy things on the menu.

    1. Thank you so much, Eva. The ganache cream was what I wanted to obtain initially, but I was glad to see a mousse was feasible (I like ganache a lot, but when given the choice, I always prefer mousse as a dessert in a glass). I’m planning to make it once more tomorrow…(of course the photo was taken about a week ago and all the glasses are already gone). Have a lovely weekend too!

    1. Hi, Ray. Thank you for such a compliment! It’s true I experiment a lot this year with individual desserts in a glass (but it’s quite a new experience in most cases). It has a better influence on my health and waistline than constant cake baking ๐Ÿ˜‰ Have a lovely weekend too!

  4. All these delightful dessert posts on my blogs recently are torture. Chocolate and raspberry is one of my favourite combinations, and then chocolate and orange and chocolate and strawberry of course.

    1. Haha! I also suffer seeing other bloggers’ tempting creations. I also love chocolate and raspberry, but sometimes I think there is a missing link between them. Do you know what I mean? I hope I will find the miraculous flavour or product or method to fill this gap.

  5. Looks delicious! It’s always nice to have a simple dessert you can turn to when you don’t have 12 hours for one! I’m always a fan of chocolate mousse ๐Ÿ™‚

  6. Sissy-Great minds think alike…I agree with the fact that we both like the old fashioned way with the eggs…such a coincidence, I’ve made the same, almost identical chocolate mousse, not wanting to use the eggs, and we actually liked the chocolate smooth texture of it!
    Yours turned out so smooth, and so pretty with the raspberries. I didn’t even add any berries on top, just whipped cream. Lovely presentation!

    1. Thank you, Elisabeth! What a coincidence! I’m not a fan of whipped cream, so raspberries or other fruit were the only option..

  7. Now I know why I’ve never made mousse. I didn’t realize it took SO long! Thank you for taking the time out of mousse without the flavor! This is a mousse I would make. BTW – I didn’t know that about whipping cream. thanks for that bit of information!

    1. Thank you, MJ. The mousse preparation is not that long, but the setting time certainly is. Even in this one 3 hours are required.

  8. I love this! We love to try out eggless versions on Tuesdays, as we (due to religious reasons) eat only vegetarian on Tuesdays. This recipe sounds wonderful and many thanks for the recipe! Love your presentation.

    1. Thank you so much, Purabi. I had no idea for some people eggs count as meat (my vegetarian friends all eat eggs).

  9. Hi Sissi, I was wondering if you might be adding agar agar or something but then I saw the ingredients and I realised my mother makes a very similar one like this herself. I guess one could say: “Great minds think alike!” ๐Ÿ˜€ The only difference is that she will often add a bit of booze – maybe cointreau or brandy into the cream after whipping for an extra kick.

    1. Thank you, Charles (for the “great minds” too!). I didn’t add any because I absolutely wanted to have raspberry and chocolate pure taste, but cointreau sounds like a great addition for next time. Thanks for the idea.

  10. Magic word … Quick! I love these quickie things. Great for unannounced guests and also a last minute crave ๐Ÿ™‚
    I’d probably omit the sugar in this … I love the bitterness of chocolate! Yum!

    1. Thank you so much, Ping. Of course it’s not super quick (if you want it really made in twenty minutes, a ganache – the same without whipping – would be perfect because it doesn’t require more than maybe 30 minutes in the fridge. This one however can be prepared just before your guests arrive and if you count the drinks time, then the meal the 2 or 3 hours pass and the mousse is ready! (I also love low sugar desserts of course!)

  11. It’s good to have two kinds of recipe, the best one and quick but delicious one. ๐Ÿ™‚ Your chocolate mousse looks good! I did not know that only cream with minimum 30% fat content can be whipped. You are always very knowledgeable about food and good at sharing helpful info. Hope you are having a good Sunday!

    1. Thank you so much, Nami. You know, I only realised a couple of months ago that some home cooks don’t know what “whipping cream” exactly means! I know which kind of cream to whip since I’m something like 7 years old: there are many countries in Europe where it’s not necessarily written “whipping” on the cream, so people know which fat percentage is good for whipped cream (my husband who grew up in a different country also knew it already as a child). I suppose in the US and apparently UK (and maybe other countries?) everyone has forgotten it since producers started to write “whipping cream”.

  12. Dear Sissi,

    This “quick” mousse looks like you have spent a fair bit of time and effort on it. I’m not a big fan of chocolate mousse but will definitely give it a go with all those beautiful raspberries though.

    1. Thank you, Chopinand. You are very kind, but it took me maybe 15 minutes or 20 before putting it to set in the fridge.

  13. Wariant bez jajek bardzo mi sie podoba! I z ‘chuda’ smietana rowniez ๐Ÿ™‚
    A czy probowalas juz moze tej wersji czekolada + woda? (nie pamietam teraz, czy o tym rozmawialysmy / pisalysmy…) Bo to te jest ewentualnie alternatywa dla mninimalnej ilosci tluszczu przy zachowaniu 100% czekoladowego smaku ๐Ÿ™‚

    Pozdrawiam serdecznie i milego tygodnia zycze!
    (ja jutro w domu – youpi! ๐Ÿ˜€ )

    1. Dzieki, Bea. Slyszalam tyle razy o tej wersji, ale nigdy nie probowalam (tak, rozmawialysmy o niej kiedys). Na pewno zaeksperymentuje wkrotce. Dzieki za przypomnienie, bo ciagle zapominam…. Pozdrawiam rowniez i zycze milych wakacji (?).

  14. This sounds lovely because there’s no whipping of egg whites etc., much less faff but still as luscious. I almost thought it’d involve agar but it didnt even need that. Speaking of which, finally got down to making that coconut mousse you did with agar, ad it was great!

    1. Thank you so much, Shuhan. I’m very happy you liked the coconut cream! Now I’m craving it…

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