Eggless Chocolate Mousse

This easy eggless Chocolate Mousse recipe is so light and fluffy. The mousse is made with just a few ingredients: semi-sweet dark chocolate, cream, sugar and vanilla. No eggs or gelatin required! The mousse is served in edible chocolate cups which takes this dessert to a whole new level. Top with some chocolate curls, sprinkles or some fresh berries for a decadent dessert that is decadent, yet simple and super easy to make.

We love a good chocolate mousse in our family, when we first moved to Luxembourg, we couldn’t stop ordering it. A classic traditional French chocolate mousse is one of the best desserts, however it requires a bit more timing and uses raw eggs (which can be pasteurized of course). For this easy variation, we skip the eggs and use heavy cream instead.

To give this dessert an extra special touch you can serve it in edible chocolate cups. These cups are so much easier to make than you think and make the presentation look pro. You will just need melting chocolate wafers and paper cupcake liners.

This easy chocolate mousse is a great option for a Valentine´s Day treat. You can also make this dessert for a special date night dinner, for a brunch, or for an elegant party. The mousse can also be used as a filling for a chocolate tart.

Main Ingredients

• The main ingredient is chocolate (obviously), you can use your favorite semi-sweet dark or dark chocolate, the better the quality, the better the mousse will taste. You can use chocolate chips; they are easy and quick to melt. However, you can also use a bar of chocolate, chopped into small pieces.
• Another important ingredient is cream, use liquid heavy cream. For best results, use heavy cream with at least 35% fat content, anything lighter and you might not obtain that fluffy airy mousse texture.
• Sugar and vanilla: For extra sweetness and flavor. The powdered sugar also helps stabilize the whipped cream.
• Chocolate shavings, sprinkles and berries to garnish.

Helpful Tips

• You can opt out of the edible chocolate cups and just use small cups or ramekins. You can also keep it in a large bowl and simply serve it by the spoonful on a dessert plate.
• Don’t skip chilling the bowl and beaters. This will help to create stiff peaks and increase volume, stability and texture.
• You can pipe the mousse into your cups by using a piping bag fitted with a tip. A large open star tip works well for swirls.
• Take your time and work very carefully to remove the paper liners away from the set chocolate because they are brittle and can easily break.
• Use any extra melted chocolate to pipe chocolate in the shape of hearts and allow it to sit and solidify on a piece of parchment paper. You can then use these cute chocolate hearts as an additional garnish when serving the mousse.
• Use a vegetable peeler to create shavings with a chocolate bar to decorate the mousse before serving.

How to store and keep this recipe

This chocolate mousse is best eaten right away, but any leftover mousse can be stored in the refrigerator for 3-5 days. The chocolate cups may get condensation from the humidity in the refrigerator so if you plan to make more than you can eat, store the mousse and the cups separately.

Eggless Chocolate Mousse (in edible chocolate cups)

This easy fluffy chocolate dessert is made with chocolate and heavy cream, served in edible chocolate cups, and garnished with chocolate shavings, sprinkles.

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Course: Dessert

Cuisine: European, France, International

Keyword: Airy, Chocolate, easy, Eggless, Fluffy, Mousse, Valentine’s Day

Prep Time: 20 minutes minutes

Refrigeration time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6 chocolate edible cups filled with chocolate mousse

Ingredients

For the edible chocolate cups:

• 1 cup melting chocolate wafers

For the eggless chocolate mousse:

• 2 cups Heavy Whipping Cream 480 ml
• 1 ¼ cup Semi-Sweet Chocolate Chips can also use dark chocolate chips if you prefer
• 2 Tablespoons Powdered Sugar
• ½ tsp. Vanilla extract

Garnish ideas:

• Chocolate shavings use a good quality chocolate bar
• Additional whipped cream
• Fresh berries
• Mini chocolate chips
• Sprinkles

Instructions

• Place a medium size bowl and the beaters of your hand mixer in the refrigerator to chill.

For the edible chocolate cups:

• In a heat safe bowl, melt the chocolate wafers. You can melt the chocolate using a double-boiler method.
  
• You can also melt the chocolate in the microwave, start with 30-40 second intervals on lower intensity and stir in between until fully melted.
• With a pastry brush, brush thin layers of the melted chocolate inside the paper cupcake liners – it works best to double up on the paper liners to create more stability. Make sure to paint and brush the melted chocolate all the way up the sides and cover the bottom so there are no holes.
  
• Set aside to allow them to dry while you make the mousse.
  

For the eggless chocolate mousse:

• In a small heat safe bowl, melt the semi-dark or dark chocolate chips using a double-boiler method. You can also do it in the microwave, as mentioned above, do it in short intervals until it is fully melted. Stir in the vanilla extract.
• Remove the chilled bowl and beaters from the refrigerator.
• Pour the heavy cream into the chilled bowl along with the powdered sugar .
  
• Whip with the hand mixer until peaks form and the cream holds its shape
  
• Gently fold in the melted chocolate with a spatula. Don’t over mix, just gently fold in.
  
• Cover with plastic wrap and chill for at least 2 hours in the refrigerator or until ready to serve.
  
• Carefully remove the paper lining from the chocolate cups.
  
• Pipe the mousse into the cups. You can also spoon it in if you do not have a piping bag/tip.
  
• Garnish with your choice of toppings, including chocolate shavings, additional whipped cream, berries, mini chocolate chips or sprinkles.
  

Photos of the step by step preparation process for eggless chocolate mousse in edible chocolate cups:

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