chocolate mousse
Print Recipe

Eggless chocolate mousse

Afraid of raw egg whites? Fear not because this easy chocolate mousse does not use any egg whites!
Prep Time30 mins
Cook Time1 min
Chilling time4 hrs
Total Time31 mins
Course: Dessert
Cuisine: American
Keyword: Other, Pudding
Servings: 6
Author: Eva Bakes


  • 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.