Eggless Chocolate Mousse is made with only three ingredients, and is a decadent and impressive dessert that’s perfect for the festive season!

We've got quite a few easy chocolate desserts here at I Knead to Eat, so if you're looking for more chocolatey deliciousness then don't forget to check out these: Double Chocolate Muffins, Hot Chocolate Coffee, and Chewy Fudgy Cocoa Brownies!

Have you ever been daunted by making certain desserts at home?

I’ve always wanted to make chocolate mousse at home, but I’ve always been wary of doing the whole egg method plus something about eating raw eggs puts me off.

Since I’m the queen of easy shortcut recipes, I decided to try my hand at eggless chocolate mousse.

Eggless Chocolate Mousse with Whipped Cream

And my goodness, why did I wait so long to make chocolate mousse at home? It’s such a delicious and easy dessert!!

Not to mention how impressive it is to serve at parties!

What You Need

Traditionally, chocolate mousse is made with chocolate, eggs, heavy cream, butter and sugar.

However, since I didn’t want to use raw eggs and also go through the hassle of beating egg whites, I decided to go for an eggless chocolate mousse.

So in this eggless chocolate mousse, I use the following ingredients:

Chocolate
Butter
Heavy cream

Best Chocolate Options

I used milk chocolate for this mousse, but dark chocolate would be perfect too. It really depends on your preference.

But I have to say this, since we're only using three ingredients in this chocolate mousse, please use the best quality ingredients - chocolate is predominant flavor in this mousse (of course!) so the higher quality the chocolate is, the better the chocolate mousse will taste!

It’s so easy to make chocolate mousse with whipped cream - and quick too!

Start by melting the butter and chocolate in the microwave or on a double boiler. I prefer to use the microwave - because lazy. Lol.

Butter and Chocolate for Eggless Chocolate Mousse

However, if you use the microwave to melt the butter and chocolate, then do it in 5 seconds increments. Between each 5 second increment, mix the butter and chocolate.

Now this is a bit annoying, but to avoid the chocolate seizing, it’s important to melt it slowly and mixing it in between each 5 second increment.

Once the chocolate is melted completely, set it aside.

Now whip the cream, until it forms soft peaks. While whipping cream is pretty straightforward, here are a few handy tips to whip it perfectly.

How to Make Whipped Cream

The type of heavy cream makes a big difference. I suggest using whipping or heavy cream that has more than 30% fat content. The higher the fat content, the easier it’ll be to whip the cream.

Chill your mixing bowl, beater and whipping cream in the fridge before whipping the cream. The colder everything is, the easier and faster it is to whip cream.

Beat the heavy cream on high speed for a few minutes, until soft peaks start to form. But don’t over whip the cream either because it may become butter. It’s best to keep a close eye while beating the heavy cream.

Once your chocolate has melted, and your cream has been whipped. Just gently fold the two together and pour into small pots or glasses.

How to Make Easy Chocolate Mousse with Whipped Cream

Garnish with more whipped cream, strawberries and chocolate shavings.

How Long Does It Take to Set in the Fridge?

Chill in the fridge for 2-3 hours, and then impress your guests with this easy and delicious chocolate mousse!

Chocolate mousse can also be made one day ahead, so that it’s nice and chilled before serving.

I do hope you try this delicious and easy peasy chocolate mousse! And if you do, don’t forget to let me know!! 🙂

Enjoy!!

Eggless Chocolate Mousse - Only Three Ingredients!

Eggless Chocolate Mousse is made with only three ingredients, and is a decadent and impressive dessert that’s perfect for the festive season!

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Course: Dessert

Cuisine: American

Prep Time: 10

Servings:

Calories: 509kcal

Author: Wajeeha Nadeem

Ingredients

▢ 200 grams milk or dark chocolate chopped roughly into chunks
▢ 2 tablespoons butter
▢ 1 cup heavy cream

Instructions

Place the chopped chocolate and butter into a microwave safe bowl. In 5 second increments melt the chocolate and butter, mixing between each 5 seconds. Make sure not to let the chocolate seize, so always melt the butter in 5 second increments in the microwave.
Once the chocolate and butter has completely melted, set aside.
Whip the heavy cream until soft peaks form. See notes for tips on how to whip heavy cream.
Gently fold in the whipped cream into the melted chocolate, until incorporated.
Transfer the chocolate mousse to your choice of jars or glasses.
Top with additional whipped cream, chocolate shavings and strawberries.
Chill in the fridge for 2-3 hours, until set.

Notes

The type of heavy cream makes a big difference. I suggest using whipping or heavy cream that has more than 30% fat content. The higher the fat content, the easier it’ll be to whip the cream. Chill your mixing bowl, beater and whipping cream in the fridge before whipping the cream. The colder everything is, the easier and faster it is to whip cream. Beat the heavy cream on high speed for a few minutes, until soft peaks start to form. But don’t over whip the cream either because it may become butter. It’s best to keep a close eye while beating the heavy cream.

Nutrition

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