Egg-free Chocolate Mousse

Egg-free Chocolate Mousse


106 people made this

About this recipe: A heavenly, 2 ingredient chocolate dessert! So easy, too! After chilling for a couple of hours - you can also use the firm mousse also known as Ganache to make chocolate truffles.

Polly Welby

Serves: 4 

  • 225 g bittersweet chocolate
  • 290 ml heavy cream

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Break up the chocolate into chunks, and place in bowl over barely simmering hot water. Allow chocolate to melt slowly then stir carefully to combine. Cool slightly if necessary.
  2. In meantime, whip the double cream until just short of "whipped into peaks" stage. If you whip cream into peaks, the resultant mousse will be a bit thick.
  3. Pour melted chocolate into cream and then pass chocolate bowl to husband or children so they can fight over who gets to lick the bowl.
  4. Fold chocolate into cream, careful not to bash all the air bubbles out.
  5. Transfer into glass dish, and place in fridge for a while - 30 minutes or until firm enough to spoon into 4 small serving dishes.

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