Intense Eggless Chocolate Mousse

The perfect Eggless Chocolate Mousse should be light and airy, but intensely chocolatey and that’s exactly what we are showing you today.  Also included are helpful tips on the best ingredients to use and how to store your mousse.

Despite the fancy french name, chocolate mousse is a super easy dessert. It is super tasty, has a light and airy texture, while being rich and creamy all at the same time. We’ve developed a delicious eggless, chocolate mousse recipe for y’all. (Yes you read that right, it is delicious and it is absolutely EGGLESS!)

eggless chocolate mousse served in glass jars topped with whipped cream and a sprinkle of grated chocolate

Use the right cream

To get that delightful airy texture, the french use egg whites. To make it eggless, we used whipped cream. The cream also helps us get that richness to complement the chocolate. For whipped cream, you can use heavy cream or whipping cream. If you are using heavy cream, make sure the milk fat content is equal to or more than 30%. Dairy-free whip toppings widely available in the Indian markets can also be used in this recipe.

Light and airy Eggless Chocolate Mousse

You must beat your whipping cream for 8 – 10 minutes. You can do this with a hand blender or a stand mixer with the whisk attachment. If you have neither, you can use a good old whisk as well, and consider it your workout for the day. Whip or beat your cream until it forms soft peaks. At this stage, it will hold its shape. This helps incorporate air into the cream which makes it light and airy. If you’re feeling gutsy, invert the bowl over your head once you are done whipping. Rightly whipped cream with soft peaks to stiff peaks, will remain in the bowl. If you haven’t done it right, I’m sorry but you need to shower!

Choose the right Chocolate

I always recommend the use of dark chocolate. Dark chocolate helps incorporate a rich and intense flavour to the mousse. Bournville and Amul Dark chocolate work pretty well. But it’d be best if you can get your hands on some bakers chocolate! We are also adding some coffee powder, which actually works to enhance the flavour of the chocolate.

Store it right

Make sure you store your lovely mousse in airtight containers. When refrigerated it’ll last a week. The best part is that you can also freeze this eggless chocolate mousse. It’ll stay good for up to a month when frozen. To defrost, move it to the refrigerator overnight to let it thaw. Freezing will not affect the taste at all, but might make the texture slightly grainy. Just whip it for a minute or so and it’ll be back to normal.

closeup of the texture of chocolate mousse

The recipe below gives you simple and straightforward steps required to make the mousse. If you have any trouble following, just watch the video and you’ll be good to go!

Watch Eggless Chocolate Mousse Recipe Video

eggless chocolate mousse served in glass jars topped with whipped cream and a sprinkle of grated chocolate
Print

Eggless Chocolate Mousse

Light and Airy this eggless chocolate mousse just needs five ingredients and fifteen minutes from start to finish. Its a quick dessert that'll satisfy all those cravings!
Course Desserts
Cuisine American, Indian
Keyword eggless desserts, mousse
Prep Time 13 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 4 people
Calories 496kcal

Ingredients

  • 1 cup chopped Dark Chocolate (175 grams)
  • 1 tablespoon Butter
  • 1 teaspoon instant Coffee Powder
  • 1 cup Heavy Whipping Cream (or dairy free whipping cream)
  • 1 teaspoon Vanilla Extract

Instructions

  • Add chocolate, butter and coffee powder to a microwave safe bowl and melt in the microwave at 30 second intervals, giving it a quick whisk after every 30 secs till the chocolate is melted and smooth. Chocolate keeps melting from residual heat, so stop just before you think it's fully melted. It took 45 seconds to melt in my 800 watt microwave. Set aside to cool
  • In another bowl, pour whipping cream and use a hand blender to whip cream till you get soft peaks (approx 7-10 minutes). You can also do this in a stand mixer. Add vanilla extract and whip again to combine.
  • Fold in the cooled chocolate mixture into the whipped cream till fully incorporated.
  • Use a piping bag to pipe the mousse into serving jars or ramekins. You can either serve this immediately or refrigerate for 2 hours.
  • Top with more whipped cream and chocolate shards before serving

Video

Nutrition

Calories: 496kcal | Carbohydrates: 22g | Protein: 5g | Fat: 44g | Saturated Fat: 26g | Cholesterol: 90mg | Sodium: 57mg | Potassium: 366mg | Fiber: 5g | Sugar: 11g | Vitamin A: 979IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 5mg

The post Intense Eggless Chocolate Mousse appeared first on My Food Story.



from My Food Story https://ift.tt/3ha8OiI

Comments

Post a Comment

Popular posts from this blog

Roasted Summer Squash (With a Panko Breading)

Image
Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping. I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket. An Easy Side Dish This recipe brings out the very best flavors with just a few ingredients and even fewer steps! Squash takes just minutes to roast and has great flavor. The simple crispy coating clings to each piece adding flavor and crunch! Ingredients or Variations SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too). BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether! OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and...
Read more

Fennel Is, Without a Doubt, Our Favorite Spring Herb

Image
Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.   This week we’ve got fronds on the brain—fennel fronds, that is. You can find fresh fennel year round, but it really peaks during spring. Once you get your hands on fennel, you’ll probably be taken by the pleasant, anise-like aroma and then immediately think to yourself: “Okay…but what do I do with this?” Because as cool as fennel is to look at, and as lovely as it smells, it’s not the most common herb to cook with. Adding crushed fennel seeds to meatballs? Duh! But roasted fresh fennel wedges as part of a weeknight meal? Can’t say that’s exactly in my repertoire.    So if you want to start cooking with fennel, we’ll go over what to look for when selecting fennel, how to store it, and how to use every part of the plant from bulb to stalk to fronds—and more! Licorice haters fear not, there might be hope for you and fennel after all.   What to Look For First things...
Read more

Tonjiru (Japanese Pork Soup)

Image
Tonjiru (豚汁) A traditional Japanese meal usually consists of a main dish, some side dishes, and a bowl of soup. This Japanese pork and vegetable soup lumps the main dish, soup, and sides together into a hearty stoup (stew+soup) that makes for a complete meal when paired with a bowl of rice. Easy to prepare, […] The post Tonjiru (Japanese Pork Soup) appeared first on Norecipes - Elevating Everyday Meals. http://dlvr.it/RpqPzM
Read more