Break 300g of chocolate into a medium heat-proof bowl. Remove the bowl from the heat. I plan on trying this recipe out tomorrow … wondering if it would set equally well in a larger serving bowl as opposed to individual serving cups as suggested .. do let me know. Sorry for the confusion. How beautiful it looks. If i under whipped the cream can i whip the chocolate-cream mixture? This is probably the simplest chocolate mousse recipes I’ve come across , and I’m super excited to try it out ! Hi Palak, do you mean if it can be used as a cake? I put it in the fridge over night and today the consistency is not holding solid together. Have a few doubts – 1. Now lastly add remaining whipped cream and fold it. BUT I used a mixture of dark and milk Ghirardelli chocolate chips and used a full tablespoon of very old, very imported, very dark rum instead of liqueur for the choclate mixture and made the BEST ganache we’ve ever tasted!! Needless to say, they’ve all turned out to be excellent. So adjust the serving size accordingly. Hi Shiran, I Tried it out and it was a super hit. But i am just concerned with the consistency of my mousse. It’s hard to know without seeing. I didn’t add the coffee but I did add a little Torani raspberry to the chocolate and it was heavenly! I tried with milk chocolate and it turned out slightly too sweet. It is little rich and heavy dessert because of cream in it. Eggless chocolate mousse - it has nice light, airy and smooth texture. What an awesome dessert! Yum! Hi, I'm Kanan Patel. Whip until it thickens … That’s right 🙂 The instant coffee will dissolve in the cream. Stavroula, for some reason I missed this question of yours, sorry about that! My family also loves this panna cotta. I made it as a desert when some guests were coming, and they loved it. heat a saucepan with a cup of water. 2) Melt this mixture using double boiler method. Simply fabulous! Just made this. Hi Mary! Thank you so much Palak! Hi Shiran, I was looking for a easy to make chocolate mousse recipe (with or without eggs) and came across this one. Also make sure that the chocolate mixture is completely smooth and not too hot so the whipped cream won’t melt. It is so fluffy and literally melts in your mouth!! LOL! I don’t think that would make a difference but I wanted to mention that to u just Incase. Just chocolate and heavy cream! ), but to make it a little lighter, I use a bit of water and no butter. It may take about 15-20 minutes. Thank you for the recipe! In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until … A bit confused on the cup used for water.. Hi Melvera, you’ll need to use 1/4 cup water, which is 60 ml. Check out other eggless mousse recipes Mine too came out well with right sugar, right amount of liquor-coffee-chocolate giving amazing mocha flavour, and also well set. There are plenty of variations, so what’s the difference? I am glad i came across your blog, Hi Shirin can I use Amul cream for this recipe. Simple. Now pour this mix into a bowl and cool it completely. Hello Shiran, Just a clarification needed: The instant coffee in the recipe is just the granules and not instant coffee that is already prepared, right? 10) Divide the mousse into individual serving bowl or glass. Do you think it’s possible to use it as a filling for a mousse pie? It’s very rich thanks to the cream and chocolate (so be easy on the large servings! Thanks again! That’s why we either whip cream or egg whites to incorporate air into the mixture. I have shared few important tips below, You must read those before. Awesome recipe. Tried the recipe today and it was yummmylicious! Want to make it perfect first time? Gently fold half of the whipped cream into... Chill the mousse … Chocolate Mousse Cake Madeleine Cocina. (: do you think it’ll be ok if i freeze the mousse for up to 2 weeks? I made the mousse. Will tell you how it turns out 🙂. I am 10 years old, and this recipe was amazing! This recipe is a keeper!! In that bowl, add third portion of the whipped cream. Heat cream and vanilla in a small saucepan over medium heat. I’m so glad you and your guests enjoyed it 🙂 Thank you so much for the kind words! Do not over-mix it otherwise cream will curdle and it will turn into butter. Thank you. Thank you so much for this recipe – made it tonight and it was excellent. The second time I made it I ended up throwing away 3 lots of chocolate because when I put the sugar syrup in and then mixed it it seized and started to solidify. I once used this recipe to make a cake, too, and it held its shape well and was firm enough. I think you might want to try whipping the cream a bit more so it is thicker and then wait for the chocolate to cool while stirring constantly. Could your mousse be firm enough to use so I can cut it without it melting apart? That’s why today I chose to post an eggless mousse recipe. 🙂. Thanks for a wonderful recipe! Also, your cream might have gone off or your chocolate might have burned? The chocolate was at room tempature. Mousse is ready to serve. I recommend sticking with the water in the recipe. And your guests will be impressed. I use dark chocolate – either bittersweet or semisweet would be fine. i hosted a dinner for strictly vegetarian guests tonight. It is my no-fail recipe and I hope you guys give this recipe a try. What a huge disappointment. Melt the chocolate, golden syrup and rum together in a double boiler till you get a smooth mixture. Make sure you use bittersweet chocolate and chill the cake for a good few hours. It is chilling now, so I can’t report as to the taste just yet! Most recipes use raw eggs, which generally shouldn’t be a problem. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on! 🙂, Hi…. This is perfect make ahead dessert for your guests and they will sure get impressed by it. (I approximated the measurements, hehe) Thank you!!! Once it melts completely, it will be smooth and shiny. I tried to make the mousse for the first time today, i used sweetend whipping cream, thus skipped the water and sugar mixture . Thank you so much. I mad it. Last Modified: Apr 12, 2019 by Kanan Patel / 88 Comments. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Thank you so much Ellen! Start whipping it using hand mixer (or stand mixer with whisk attachment). Can i use milk or fresh cream instead of water. I recommend sticking to heavy cream because it gives the mousse its great texture. Mix until the chocolate completely melts. There’s no need to skip the sugar if you’re using semisweet chocolate. Add a pinch of salt and stir until chocolate is melted. What are you waiting for?? Just made this recipe today and it was fantastic! Make sure that bottom of the bowl is not touching to the water. You can also use gelatin (if you know how), and mix it in to make the cake firmer. Oh, if I use semi-sweet baking bar, will it be the same 200 g? Thank you! Thank you so much. This site uses Akismet to reduce spam. I have a friend who has to have dairy & egg free. While some recipes call for melting the chocolate and letting it cool for a few hours before proceeding with the rest of the recipe, I use a different method to make the process quicker. The problem with my mousse is that it wasnt as airy and when i added the whipping cream with the right consistency it still curdled. Thank you for sharing this recipe. Hi, your recipe looks delicious! In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Eggless Chocolate Mousse Any good chef will have a chocolate mousse recipe in their repertoire. It requires 12 ounces of silken tofu, a 10 ounce bag of dark chocolate chips, 1.5 teaspoons of vanilla extract and … Your mousse looks perfect Shiran. Some use whipping cream or butter, while others don’t. Yes it should be OK. Was looking for an eggless mousse recipe..this one turned out perfect! I used bittersweet chocolate chips and Chambord for the liquor, and it turned out great. I wanted to make this mousse, but don’t have chocolate at home. The moment I added the fresh whipped cream….. the mousse mixture curled. Just got done making it looks delicious! Thanks a million! Skip. Thanks so much for sharing:) I’m not sure if my earlier comment went thru so I’ve typed this one coz I had to tell you the mousse was amazing. 2. I have used real chocolate (meaning no cocoa powder). It would be hard for me to say how to multiply the recipe because I don’t know the size of your bowls. Hi, I decided to do a dry run prior to our Family Christmas. Hi Shiran ! I recommend 50-70% (with 70% the mousse will be more stiff).You’ll need to use whipped cream for this recipe. However, in my region, we only have cream with 20-25% fat content. Kindly help. It does tastes super delicious. Place chocolate in a large bowl. It’s rich, soft, and silky-smooth. Thank you! This could happen if one of the stages went wrong – melting the chocolate, whipping the cream to the right texture, or mixing the ingredients properly, so it’s hard for me to tell exactly what went wrong. Hi Elizabeth! 7) Now remove and save the ¼ cup of whipped cream in separate bowl. I’ll be doing this again! Use 200g of semisweet chocolate. The chocolate mixture was cooled to room temperature as well. I am hoping this recipe can be easily doubled or tripled. Hi Alisha. Hi! It will become quite firm after long refrigeration, so take it out of the fridge 15-20 minutes before serving. The water makes it light. 4 servings in standard coffee cups filled 3/4ths up and then topped by fresh whipped cream. Recipe: Ursula | lilvienna.com Is it still possible to make this recipe with the cream available here? The last bowls texture came out really nice maybe I beat the cream to the right consistency. Your email address will not be published. your recipes are the best ever i found on the nt! If serving as a dessert after heavy meal then this recipe makes 4 serving. And should it be kept to set in the freezer? Melt chocolate in the microwave, 20 seconds at a time, until just melted. Take that into a heat proof bowl. FYI, US measure cups are used. So I recommend to keep all three in freezer for 15-20 minutes. Hi there, I want to make an eggless dark chocolate mousse. So this recipe is a win on 2 fronts for our family!! Thanks for the idea. So I added a tablespoon or two of warm water and stirred and it seems to have come back. thank you from the bottom of my heart would have love to post the pic, but no option available. Once the mousse is set and chilled, you can pipe that saved whipped cream or just add the dollop if it using spoon. Instead of wipcream i Ave amu cream. Sorry about earlier message.. Great receipe…loved it! Thanks! The luscious dark chocolate and the contrasting cream together make it a temptation hard to resist. In a medium saucepan, boil water and sugar over medium heat. Hi shiran, I am a big fan of your blog and I have tried many of your eggless recipes. Need loads of good luck! Thank you for this post. White Chocolate Mousse without Eggs Recipes 14,576 Recipes. Eggless chocolate sugar cookies recipe (cutout cookies). Meanwhile whip the cream. Thank you so much for your sweet comment! Was it ok the first time you made it? Coffee enhances the flavors, but you can skip it, no problem. the first time I tried ur recipe, it came out well. Eggs. Then pour it over the chocolate and let sit for 30 seconds. Yes No No Preference. – Arundhati. Cant wait to try your other recipes 🙂. Thank you. egg whites, egg yolk, cocoa, water, egg yolks, dark chocolate and 15 more Greek Yogurt Mousse Kooking sugar, mint leaves, gelatin sheets, milk, berries, heavy cream and 2 more Melt the chocolate in a bowl over a pan of simmering water. Chocolate mousse without eggs (9) 20 min. Please help. Put the bowl (with chocolate mixture) on top of it. Made it and everyone loved it.? Instructions. Also, if the mousse is stiff after refrigeration, you can leave it at room temperature for several minutes to soften. You have to be careful while melting chocolate. I ll be using hersheys semi sweet chocolate chips so should I just skip sugar altogether? Was wondering if we could freeze this? i am looking forward for u to share more eggless recipes…thnx. Set aside to cool. If you think this might be the case, you can whip the chocolate-cream mixture. Thanks Shiran! Are you looking for a quick and easy recipe? Once it melts completely, it will be smooth and shiny. Your recipe sounds wonderful. I’m currently pregnant and had been craving chocolate mousse for days to find out it had eggs in it 🙁 I was so happy to find your recipe without eggs! Hi Shiran, I wanted to make this recipe. Let me know if you need anything else. Hi Nina! Microwave the chocolate in 15 second intervals and stir it in between. I want to try it before I make it for a party next Saturday night. Also, if you didn’t use the exact amount of ingredients, this could be the reason for that. Simple and creamy 2- ingredient white chocolate mousse without eggs. Yes it is, Nizra. 1 cup = 240 ml. Remove the bowl from the heat. Take a saucepan with glassful of water and bring to a simmer. Whip egg yolks and sugar: In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes. Do you know? The only thing I see that I did that might be cause if this is I chilled my mixing bowl before I whipped the cream. Let it stand for at least 30-60 seconds before whisking it well until smooth. It is very chocolaty and perfect for chocolate lovers. Hi! I even layered it with dark, milk and white chocolate and gave it a chocolate brownie base..Awesome! I’m sure this time I’ll make it the yummy airy way ;)… PS- My Sister-in-Law loved it… You have another fan of yours 🙂. Gently fold it using spatula. And when you ready serve just pop them out from fridge. Why this chocolate mousse recipe works. If left outside, it won’t melt right away, but it should be served rather chilled. The eggs are separated and the yolks are used to add richness to the chocolate base, and the egg whites are whipped into a meringue with stiff peaks, to lighten up the chocolate mousse… I’ve noticed your comment using milk will make it rich. 1) Chop the chocolate into small pieces. I recommend that you use at least 55%-60% cocoa chocolate so that the cake would be firm. I also added an extra tablespoon of sugar to the water in the pan to dissolve and a little to the whipping cream. If you’re using small serving dishes, you need to chill the mousse for at least 2 hours, but longer time is preferable, about 4-6 hours. It is so delicious. Quick question, the first time i made the mousse it cake out divine, the choc melted fabulously and all went well. Thankyou so much. Can you please tell me which nuts go best on this chocolate mousse? Thank you. If the chocolate hasn’t fully melted, microwave the mixture for 15-20 seconds. Hello, yeah for the base cake over which the mirror glaze can be poured. 3. The first thing I want to say, is that this mousse is a bit heavier in texture than a traditional mousse, which usually contains whipped egg whites that make it airy and light. It was neither bitter nor too sweet, it was just perfect! Keep that in refrigerator. Next, whip the heavy cream in your stand mixer using the whisk attachment. Keep in the refrigerator to set for about 2 hours or more. You won’t believe that this chocolate mousse is made without eggs. Hi Ayesha, water can cause chocolate to seize, so the syrup should be very hot. I had to try it when I saw rum as one of the ingredients as I luvv rum in cakes. Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat until hot. Stir in liquor of choice. I haven’t made eggless brownies before, but I’ll share a recipe once I try it. Lol. ! Store mousse in the fridge, covered with plastic wrap, for up to 3 days. Thanks! There’s something about mousse recipes that you may have noticed – they’re all extremely different from one another. Hey Shiran, I tried out the mousse the 2nd time nd it didn’t set right…. 😉. If you’re using bittersweet, semisweet or dark chocolate then it’s fine, and you shouldn’t add more sugar. It’s important to melt it properly until smooth, as it would affect the final texture of the mousse. Thank you. Thanks so much for all your wonderful recipes. I didn’t want to run out to get eggs, not realizing the Mr. had the last 2 for breakfast and forgot to tell me! used the mousse as filling and frosting. Thank you for sharing this with us 🙂, Hi. Keep stirring and it will starts to melt. 3) Meanwhile whip the cream. I’ve tried using other recipe but my son requested a moussey-chocolatey (yeah.. he did said that). It should be whipped just to soft peaks, and folded gently into the chocolate mixture. I used coffee instead of the water because I don’t have espresso powder. But I’m wondering is the whipping cream was too cold in comparison to the chocolate when I combined the two. Let the mixture cool down to room temperature. Do I melt the sugar first and then add the water or do I just put the water and sugar in at the same time? I will be making it often! Now add vanilla extract. Keep in the refrigerator to set for about 2 hours or more. Chocolate Mousse La Cocina de Babel. Thank you Minie 🙂 I’m not sure how much it weighs, but if there’s anything else I can help with, please ask. Thank you. Hey Shiran.. was looking for an easy chocolate mousse recipe and happened to see yours. If you need it for a large group of people, definitely triple the recipe. Melt the chocolate with the coffee in a water bath or in the microwave. You have successfully subscribed to our newsletter. , brandy, or liquor of your choice (optional). Take water, sugar and coffee powder in a sauce pan, heat till the sugar is melted and the water comes to a boil. 8) Gently fold it using spatula. Because we don’t want to lose airy texture. Vanilla is added to enhance the flavor but coffee or liqueur can be used instead. Thanks for posting! Learn how your comment data is processed. Otherwise the proportions get mismatched. I haven’t tried it with unsweetened chocolate, so I can’t say for sure how much sugar you’ll need. Loved it! The addition of vanilla extract is perfect, so great choice! Hi Saira! 2. White Chocolate Mousse Casseroles et claviers. Semi-sweet? Turned out excellent! You will notice very light and airy texture. This is a good, basic recipe that my guests always love. To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. the end result was a wonderfully delicate mousse with tons of flavor. Hi Shiran, Could you suggest how to make it with deep flavor of chocolate? Hi, recipe looks very interesting, Planning to make this tomorrow. Now add another third portion of it and fold it. Beating the cream to the right consistency makes all the difference in mousses! The recipe calls for basic ingredients and results in a moist, soft chocolate cake. I’m underage. How to Make Chocolate Mousse. Hi Leah. Hi Sunanda! No eggs, no gelatin, no water bath needed. Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks, butter, or cream (even if whipped) will create a richer flavor and somewhat heavier texture. It takes practice. You need to use dark chocolate, not milk chocolate. Yes Lital, you can freeze it (wrap it tightly with plastic wrap), then to thaw it in the fridge overnight before using it. Yes you can, but the mousse will be more rich. chocolate, egg whites, berries, dark chocolate, salt. Because my family doesn’t like bitter taste. Eggless Chocolate Mousse recipe, Chocolate mousse without eggs recipe with detailed step by step photos and videos. I will start adding gram measurements. Hi, I would like to make your recipe for a birthday dinner. Eggless chocolate mousse - it has nice light, airy and smooth texture. Do you think I could use milk instead of water? 9) Now add another third portion of it and fold it. Add coffee and butter. If yes, what should be the proportion? Is there any alternative to whipped/ heavy cream ? Hi Shiran, made this for the third time- hit, hit and hit. Hallo Shiran, the mousse was delicious! Melt this mixture using double boiler method. I let the mousse sit at room temperature for 20 minutes and the texture was totally different. Do not mix it vigorously do it slowly and gently. thanks for sharing these recipes…. I love the orange twist! Whipped cream is folded in to lighten the mousse … Most recipes for chocolate mousse call for making an egg-based chocolate pudding, and folding that into whipped heavy cream. Thank you! There is no gelatin and no eggs in mousse, so it purely vegetarian chocolate mousse. Also, it’s eggless. Gently fold half of the whipped cream into the chocolate mixture until combined, then the remaining whipped cream until combined and smooth. If you follow this tip, you will get nice and soft peaks even though it has less fat content. Temper eggs with cream mixture: While whisking egg … Hi Deepa, I have no experience with using Amul cream, so unfortunately I can’t answer that. There’s no need to freeze it. Hi Cristina 🙂 The water is there to make a sugar syrup so I recommend using it. Otherwise it makes 2 servings generously. You can add it to the whipping cream prior whipping, and use about 1/4 cup. and this is my first ever mousse making experience. Melt this mixture using double boiler method. It did not look smooth nor creamy, by time I got the chocolate and whipping cream totally integrated together. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! I have made it like a hundered times already. First I multiplied the recipe by 4 but was able to only fill 2 dishes so started all over again to fill that last bowl and multiplied by 2 for 1 bowl.. Keep that in refrigerator. I’m confused about which chocolate to use. But I wanted to confirm whether the chocolate mousse tastes bitter or not as we are using dark chocolate over here. If I use 40%-50% chocolate and skip the sugar will it be too tasteless? N. Recipe by: Nora. Also addition of coffee just brings out the chocolate flavor. Hi shiran! Now melted chocolate is cooled completely. Once folded into the chocolate mixture, the mousse should be soft, silky, smooth, and utterly delightful! 🙂. Please do reply soon. If the cream is under whipped will it be a problem? Made this for a dinner last night and had it with strawberries, raspberries, and blackberries. Thanks. Let stand for 30 seconds, then mix until chocolate has melted and the batter is smooth. The finished mixture looked exactly like your video, smooth, luscious, slightly thick. Can i skip since it is for toddlers? Hi Shiran, would confectioner sugar also work in this recipe? Egg yolks are used to give the mouse a creamy texture and help the mousse hold its shape. Thanks Shiran! Some use whole eggs, some use egg whites only, and some don’t use eggs at all. Thank you! I think she means milk chocolate instead of dark chocolate. We’re doing this recipe for food tech. In that bowl, add third portion of the whipped cream. Perfect desert for adults and children alike!! The mousse has a deep chocolate flavor, and I substituted vanilla for the alcohol. keep posting many more fabulous recipes 🙂. Sweet. Don’t wait until it’s stiff. My quick and simple recipe for a creamy eggless chocolate mousse. I just made the recipe today. As an Amazon Associate I earn from qualifying purchases. Add in chocolate chips and heat it on a very low flame till the chocolate is completely melted. later place a large bowl, making sure it doesn’t touch the water. furthermore, melt chocolate, butter and coffee powder over simmering water until smooth. I am going to prepare it now and will let you know how it turned out 🙂. In a medium saucepan, boil water and sugar over medium heat. We’re currently having a freak September heatwave in Toronto so my cream was trying to melt on me. It is very kind of you to answer every question! How to make cookies without eggs: I based this recipe on my small batch chocolate chip cookie recipe, but instead of the egg yolk, I use 1 packed tablespoon of cream cheese.I’m referring to regular cream cheese in the block, not the whipped, not the flavored, … Because chocolate burns very fast and burned chocolate does not taste good at all. Hi Lucy! adding coffee powder, enhances the … If you add the cream while the mixture is still hot, it will simply melt. Hello Shiran, thank you for this recipe! I have explained in detail in instructions as well as in tips. Would you recommend freezing this mousse? I made it! i googled many eggless options and opted for yours, as it seemed to be a simple yet attractive desert. Copyright 2020 - Pretty. Whip it still you get stiff peaks. Hi Jolina, the sugar-water syrup adds a nice texture, but if you prefer using powdered sugar, you can. Yeah.. he did said that ) it refrigerated till the time of serving mousse bitter... But to make it rich my guests always love recipes ( mostly Indian and! Bottom of the mousse is dependent on the counter until it thickens … eggless chocolate mousse your eggless.! Deep flavor of chocolate you use bittersweet chocolate chips and Chambord for the,! Recipe ( cutout cookies ) to chill practice makes perfect 🙂 I ’ m glad... 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