Eggless Chocolate Mousse
This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 gram dark chocolate or semi sweet dark chocolate, roughly chopped
- 1 tablespoon instant coffee
- 1 - 2 tablespoon hot water
- 500 ml heavy whipping cream
- 2 tablespoon caster sugar or powdered sugar
- 5 - 6 slices chocolate cake
Instructions
- 1
Start with steeping coffee. Combine instant coffee with hot water. Mix, cover, and set aside to steep. You can use a tablespoon of filter coffee decoction or espresso coffee.
- 2
Prepare a double boiler. Heat a cup of water in a saucepan. Place bowl with chopped chocolate on top of the saucepan (refer video for tutorial). Continuously, stir the chocolate to melt. Turn off the heat once the chocolate is 50% melted. Continue stirring until choclate is silky smooth.
- 3
Add steeped coffee. Stir to combine for 1 minute. Set aside melted chocolate to cool down at room temperature.
- 4
Combine whipping cream and sugar in a bowl. Whip the heavy cream using a hand mixer till soft peaks form.
- 5
Add the cooled down melted chocolate in the whipped cream. Gently cut and fold to mix. Do not whisk the cream with too much force as it will deflate.
- 6
Crumble a chocolate cake using a fork.
- 7
Add a tablespoon of crumble in the base of serving glass.
- 8
Fill the cups with chocolate mousse. Cover with a cling foil and refrigerate for a minimum of an hour or at least 15 - 30 minutes before serving
- 9
Serve Chocolate Mousse chilled with whipped cream.