Eggless Chocolate Mousse

0 comments

Great recipe for chocoholics - but in an eggless variation

prep time

10 mins

cook time

20 mins

serves

Ingredients

2 cups dark chocolate (any chocolate that is 70% dark chocolate)
2 cups heavy whipping cream (choose the one that contains sugar)
3 tbsp butter
Note: If you use unsweetened whipping cream, whip the cream halfway, add 3 -4 tbsp caster sugar and whip it completely.

Method

Whip the cream till you get stiff peaks.
Melt the chocolate and butter in the microwave.
Once the chocolate had cooled down completely, slowly add the whipping cream to the chocolate.
With a spatula, fold the entire mixture together.
Prepare a piping bag by cutting out a small hole in a zip lock bag and putting your nozzle through it.
Take a tall glass.
Put the piping bag (nozzle side down) into the glass.
With the spatula, add the mousse into the piping bag.
Hold the bag straight down and pipe into the glass.
Give it a swirl at the top.
Leave it overnight in the fridge.
Serve cold.
You can also pipe it into small shot glasses.

An all-time favorite chocolate mousse recipe – but making it eggless so that it appeals to a broader set of people.

Try out our other Eggless recipes:

Eggless Banana Bread, Mango Cheesecake, Eggless Cinnamon Rolls, Eggless Chocolate and Banana Bread

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		792 Kcal
Protein	4%	32 Kcal
Fat	75%	597 Kcal
Carbohydrates	21%	163 Kcal

Factoid

Mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Mousse means foam in French In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Video