If you’re on the hunt for a rich, creamy dessert that comes together in no time, this Eggless Chocolate Mousse is about to become your new favorite treat! Not only is it indulgent and light as air, but it’s also made without eggs—perfect for anyone with egg allergies or if you’re simply out of eggs. This no-bake dessert is quick to whip up and my kids are obsessed!
Table of Contents
Why I Love This Recipe
- Egg-Free and Allergy-Friendly: Ideal for those who need an egg-free dessert option.
- Quick and Easy: Just like my no bake Coconut Peanut Butter Oatmeal Balls, this recipe requires only 5 simple ingredients and minimal effort.
- Make-Ahead Dessert: Prepare it a day or two in advance for stress-free entertaining or to have ready for a weeknight dessert craving!
- Luxurious Texture: Light, airy, and decadently creamy—no eggs required!
Whether it’s a special occasion like Mother’s Day or just a sweet craving after dinner, this mousse will deliver every time.
The Ingredients
You probably have most of these ingredients in your pantry already! Here’s what you’ll need to make this simple egg-free chocolate mousse:
- Sugar: Sweetens the mousse and balances the rich chocolate flavor.
- Semi-sweet chocolate chips: These give the mousse its rich, chocolatey base. Use high-quality chocolate for the best flavor.
- Ground cinnamon: Adds a subtle warmth and a hint of spice for a unique flavor boost. Similar to this Skillet Mexican Brownie!
- Heavy whipping cream: This adds a luscious, creamy texture and helps create the light, airy consistency.
- Kosher salt: Enhances the chocolate flavor and balances the sweetness.
- Water: Helps dissolve the sugar and create a smooth chocolate base.
How to Make Eggless Chocolate Mousse
Step 1: Place the water and sugar in a small saucepan over high heat and bring to a boil.
Step 2: Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.
Step 3: In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.
Step 4: Place 1 heaping spoonful of the whipped cream into the chocolate mixture and stir to combine.
Step 5: Gently fold the chocolate mixture into the remaining whip cream until completely combined.
Step 6: Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.
Tips and Tricks
- Add a Touch of Whipped Cream to the Chocolate: Adding a tablespoon of the whipped cream to the chocolate mixture before folding it into the rest of the whipped cream lightens the chocolate mixture and makes it easier to fold in the whipped cream.
- Use Quality Chocolate: The better the chocolate, the richer the mousse. Choose a high-quality semi-sweet or dark chocolate.
- Don’t Overmix: Gently fold the chocolate into the whipped cream to maintain the mousse’s airy texture.
- Make Ahead: This mousse can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
FAQs
Yes! Substitute the heavy cream with chilled coconut cream for a dairy-free version. Ensure your chocolate is also dairy-free.
Stored in an airtight container in the refrigerator, this mousse stays fresh for up to 3 days.
Freezing is not recommended as it can alter the texture of mousse. Enjoy it fresh for the best results!
More Egg-Free Desserts to Try
Whether you’re serving this Eggless Chocolate Mousse it for a holiday, a special celebration, or just because, it’s sure to become a household favorite. Try it today and let me know what you think by leaving a comment and rating below!
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Eggless Chocolate Mousse
Ingredients
- 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
Instructions
- Place the water and sugar in a small saucepan over high heat and bring to a boil.
- Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.
- In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.
- Place 1 heaping spoonful of the whipped cream into the chocolate mixture and stir to combine.
- Gently fold the chocolate mixture into the remaining whipped cream until completely combined.
- Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 3 days.
Notes
- Use Quality Chocolate: The better the chocolate, the richer the mousse. Choose a high-quality semi-sweet or dark chocolate.
- Don’t Overmix: Gently fold the chocolate into the whipped cream to maintain the mousse’s airy texture.
- Make Ahead: This mousse can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
Super easy to make and delicious. It was a huge hit with my family and I will definitely make it again. And because it’s made by mixing the chocolate with the whipped cream there is no standing over the stove, stirring and praying it’s thick enough to cool into a perfect mousse texture. Great recipe!
Thanks so much! Happy you loved this one 🙂
This dessert is absolutely delightful! !! Very rich and decadent. Whipping your own topping is so much better than the can! My go to dinner guests dessert.