Eggless Chocolate Mousse

Eggless Chocolate Mousse from

We’re gaga in my house for this Eggless Chocolate Mousse. So much so, I guarantee that if I made it 365 days a year my kids would never get sick of it. 

Eggless Chocolate Mousse from

Made with semi sweet chocolate chips, organic whipped cream and a touch of cinnamon (which gives it the flavor of good Mexican chocolate), not only is this chocolate mousse creamy, light and totally decadent, it’s one of the easiest desserts I’ve ever made.

Eggless Chocolate Mousse from

As the name states, what really sets this Eggless Chocolate Mousse apart is the fact that there are no eggs in it. For many kids with food allergies, finding tasty, egg-free desserts can be challenging. I had first made a few batches of this mousse with eggs and by experimenting I realized that by using a bit more whipped cream, the need for eggs as a thickener all but disappeared. 

Eggless Chocolate Mousse from

As evidenced by the pictures those lofty peaks look just like chocolate clouds.

Eggless Chocolate Mousse from

Requiring only 5 simple ingredients that you probably already have in your kitchen, this is a dessert that you can make a few days in advance and is perfect for an after dinner treat or if you have to serve a crowd. Eggless Chocolate Mousse from

Make Mother's Day extra special this year with a luscious treat she will love for years to come! The mousse is on the loose!Eggless Chocolate Mousse from weelicious.comEggless Chocolate Mousse from

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Eggless Chocolate Mousse (makes 4 servings)

Prep Time: 5 mins Cook Time: 5 mins

egg free

nut free

gluten free


  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 cup semi-sweet chocolate chips
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup heavy whipping cream


1. Place the water and sugar in a small saucepan over high heat and bring to a boil.

2. Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.

3. In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.

4. Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine.

5. Gently fold the chocolate mixture into the remaining whip cream until completely combined.

6. Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.