Eggless Chocolate Mousse
To make this eggless chocolate mousse recipe you’ll need 5 ingredients and 15 minutes only. Decadently creamy, light and pillowy, and indulgently chocolaty.
- Prep time
- 14 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 oz (170 grams or 1 cup) Chocolate chips (Semi-sweet)
- 2 tablespoons (28grams) Unsalted butter
- 2 ½ tablespoons (37ml) Brewed coffee
- 1 cup (240ml) Heavy whipping cream (Chilled)
- ½ teaspoon (2.5ml) Pure vanilla extract
Instructions
- 1
Take chocolate chips, butter and brewed coffee in a microwave-safe bowl.
- 2
Heat it for 30 seconds. Start mixing until everything is combined, melted and becomes smooth and shiny. Let it cool to room temperature.
- 3
Meantime whip the cream. Take the chilled heavy whipping cream and vanilla in a bowl. Start whipping it using a hand mixer (or stand mixer with a whisk attachment). Whip it until you get stiff peaks. Do not over-mix it otherwise cream will curdle and it will turn into butter.
- 4
Save around ¼ cup of whipped cream in a small bowl for garnishing later on. Keep in the refrigerator.
- 5
Now check the melted chocolate is cooled to room temp. Add ⅓ part of the whipped cream. Gently fold in using a spatula. Do not mix it vigorously do it slowly and gently.
- 6
Now add another third portion of it and fold it.
- 7
Lastly, add the remaining ⅓ part and fold it in. You’ll notice how light and airy it is.
- 8
Divide the mousse into individual serving bowls/glasses. Cover it and keep it in the refrigerator to set for about 2 hours or more.
- 9
Lastly, garnish with saved whipped cream and a sprinkle of cocoa powder.