Eggless Chocolate Mousse
In this easy and quick chocolate mousse, I replaced the eggs usually used in the traditional french recipe with heavy cream. The challenge in this recipe is to reach the right consistency when whipping the cream and gently mixing the chocolate to achieve that light and airy texture. It was a fun challenge, and I am so so pleased with the outcome! Bon Appetit!
Ingredients
- 140 g dark chocolate (70%)
- 40 g white chocolate
- 1/2 cup milk (full fat)
- 1 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional garnishes: fresh raspberries, sliced almonds (toasted), shaved chocolate
Instructions
- Break up the chocolate bars into small pieces (both dark and white) and place in a large bowl.
- In a small saucepan, heat the milk over medium heat.
- Once the milk is hot, pour it over the chocolate pieces and let it stand for a minute.
- Using a spatula, mix the chocolate and milk until all the chocolate has melted and the mixture becomes smooth. Add the vanilla extract and dash of salt. Mix and set aside to allow the chocolate mixture to reach room temperature. (If the chocolate has not fully melted, place it in the microwave for 10 to 15 seconds).
- Place the heavy cream in the bowl of a stand mixer with the whisk attachment and beat until soft peaks form. Make sure not to overmix the heavy cream to stiff consistency. (You can also use a hand mixer to whip the cream).
- Add two tablespoons of the whipped cream to the chocolate mixture and use a spatula to gently fold the cream until well-combined.
- Pour the chocolate mixture into the rest of the whipped cream and gently continue to mix until well-combined and smooth.
- Divide the chocolate mousse into smaller portions using containers of your choice. Cover each cup with plastic wrap and place in the refrigerator until set.
- At the time of serving, garnish with anything toppings you enjoy! I used fresh raspberries. toasted almonds, and white chocolate shavings.
Notes
The chocolate mousse tends to harden in the fridge, so leave it at room temperature for 10 to 15 minutes before serving.
