Egg-free Chocolate Mousse

    Egg-free Chocolate Mousse

    (101)
    16saves
    40min


    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.

    Ingredients
    Serves: 4 

    • 225 g bittersweet chocolate
    • 290 ml heavy cream

    Directions
    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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    Reviews and ratings
    Global ratings:
    (101)

    Reviews in English (87)

    by
    130

    I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whipped till soft peaks formed and then melted the chocolate in the microwave at 45 second intervals. Put a big dallop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky), add more spoonfuls of cream gently folding until it's all incorporated. Hopefully that will provide a better consistency for everyone that's having trouble getting it smooth.  -  25 Mar 2007  (Review from Allrecipes US | Canada)

    by
    79

    I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to the cream. After adding the chocolate (still warm)to the cream, I re-whipped for approx. 2-3 min. I topped off with a thin layer of whipped cream, and threw on a marachino cherry cut in half (rinsed in cold water to prevent bleeding). I had a to hide these in the fridge while they set! Excellent, now I have to make more or be nagged all night - good thing it's quick and easy!  -  23 Feb 2007  (Review from Allrecipes US | Canada)

    by
    47

    Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to use to whip the cream. DON'T DO THAT. When I went to fold in the chocolate, it hardened too quickly because of the chilled bowl etc. It made little chocolate bits through, instead of a consistent chocolate flavored mousse. I'm sure the recipe would have turned out great had I not done that. I suspect my family will love this special Valentine's Day dessert anyway!  -  14 Feb 2007  (Review from Allrecipes US | Canada)

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