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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.
Also, how much would I need? I’m not sure how much whipped cream 1 cup of heavy cream will make. Thanks!
Can the chocolate mixture be folded into a truwhip/cool whip type game product?
Yum!
I made this today for a chocolate mousse pie and it turned out perfectly!
Nope, you can leave it out!
My significant other has a cinnamon allergy. Will it take away from the mousse if I just don’t add it?
So glad you liked it! Nice idea for the grown up version 😉
Hi, just writing to say I came across this recipe of yours and…it’s delicious! Easy to follow, light, and came out just like in your photos
Looks good but lactose intolerant so I can’t use whipped cream. Any other ideas?
My mousse never set up in the fridge, it remained soupy, what happened?
Love this mousse!!!
Really good and simple to make! I wasn’t sure when to add the cinnamon so just added it to the whipped cream. I also topped it with some sliced strawberries when serving it. My family ate it up!
Can you have coconut? Scoop the cream from the full fat coconut milk cans and whip that up instead. Thai kitchen and arroyD are both food to work with
Hi, MC
Take a look at Trim Healthy Mama for their coconut cream recipe – that might do it. But, I agree with Heidi – you might be better off looking for something that is dairy-free to start with.
You have a few options, coconut cream or almond milk & avocado or instead of avocado mix in chia seeds. Both are healthy delicious options.
So…we have a dairy issue in our household.
What substitution would you suggest is best for the heavy whipping cream?
These look awesome!