If you love chocolate mousse but are weary of raw egg whites, then this is the recipe for you! You’ll fall in love with this easy eggless chocolate mousse!
Let me get something off my chest. Chocolate mousse and I are not friends. I’ve never been a big fan of it for some reason. Addie asked me to make chocolate mousse for her, so I attempted to. And when I tried to make it, I failed miserably. Let’s just say that EPIC FAILURE is the understatement of the year. I had some leftover egg whites so I attempted a traditional chocolate mousse recipe. Unfortunately, my egg whites never turned into a stiff meringue. And as a result, my mousse ended up looking like a soupy cottage cheese.
Friends, it was bad. I had liquids flying all over the kitchen, and I ended throwing everything in the trash. Naturally, I had to redeem myself. I couldn’t let the chocolate mousse win this battle.
Take two. This time, I opted for an eggless chocolate mousse recipe. Those egg whites were not going to be my downfall.
I am pleased to report that this eggless chocolate mousse was a breeze to make. No egg whites, no liquidy mess, and no kitchen disaster. The chocolate mousse was light, airy, and a bit like a chocolate whipped cream.
I’m not sure if I will go back to the meringue version after the epic failure. But, at least I have this eggless chocolate mousse to fall back on.
Eggless chocolate mousse
- 2 cups heavy cream divided
- 8 ounces good quality chocolate chopped
- 1 teaspoon vanilla extract
- pinch salt
- 2 Tablespoons powdered sugar
- In a large microwave-safe measuring cup, heat up 1 cup of the cream on high for about 1 minute. Do not allow the cream to boil.
- Place the chopped chocolate in a medium sized bowl. Pour the hot cream over the chocolate and allow it to sit for about 1 minute undisturbed. Add the vanilla and salt and mix well until everything is smooth and the chocolate has completely melted. Place in the refrigerator for 10-20 minutes or until the chocolate has cooled. Do not allow it to harden.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bow if using a handheld mixer, whisk the remaining 1 cup of heavy cream and the powdered sugar together on high speed until stiff peaks form.
- Once the chocolate has cooled, gently fold it into the whipped cream, using as few strokes as possible to incorporate it.
- Transfer the mousse to some glasses or ramekins and chill in the refrigerator for about 6 hours or until set. Garnish with additional whipped cream or chocolate shavings if desired.