Eggless Chocolate Mousse

Srilatha Dessert Leave a Comment

Print Recipe
Eggless Chocolate Mousse
Mousse means foam in French. Going by that definition, this dessert should be light as foam. I scourged the internet for a light eggless version to make for our anniversary, and ended up grabbing bits and pieces from a few sites, see Recipe notes for links. This is Raj's favorite dessert. I made 4 glasses, and he polished off 2 of them as soon as they were just about set. I think he liked it!
Course Dessert
Cuisine Global
Prep Time 10 minutes
Cook Time 2 minutes per adai
Passive Time 2 hours to set
Servings
servings
Ingredients
  • 8 oz semi-sweet or dark chocolate chips I bought the Ghiradelli semi sweet chips, and ended up eating a few while making it
  • 2 tbsp Agave syrup Regular sugar may be used, I wanted to use Agave since its glycemic index is lower
  • 1/4 cup Water
  • 1 pinch Salt
  • 1 pinch chili powder optional
  • 1 cup heavy whipping cream
  • 1 tsp liqueur or flavoring of your choice I used pure Madagascar bourbon vanilla
  • 4 strawberries or raspberries optional
  • 4 leaves mint optional
Course Dessert
Cuisine Global
Prep Time 10 minutes
Cook Time 2 minutes per adai
Passive Time 2 hours to set
Servings
servings
Ingredients
  • 8 oz semi-sweet or dark chocolate chips I bought the Ghiradelli semi sweet chips, and ended up eating a few while making it
  • 2 tbsp Agave syrup Regular sugar may be used, I wanted to use Agave since its glycemic index is lower
  • 1/4 cup Water
  • 1 pinch Salt
  • 1 pinch chili powder optional
  • 1 cup heavy whipping cream
  • 1 tsp liqueur or flavoring of your choice I used pure Madagascar bourbon vanilla
  • 4 strawberries or raspberries optional
  • 4 leaves mint optional
Instructions
  1. Heat the water in a pan, and add the agave or sugar and dissolve it completely
  2. Take the chocolate chips in a bowl, and pour the hot water+sugar over it and let it sit for a few seconds; stir with a fork or a wire whisk to completely melt the chocolate.
  3. Add the chili powder if using. This was me experimenting, and I didn't taste it at all
  4. In a deep bowl, whip the cream and the flavoring until soft peaks form, on low speed
  5. Fold the whipped cream gently in batches into the chocolate; I did it in thirds
  6. Divide into 4 serving glasses; sprinkle a wee bit of salt on top of each
  7. Refrigerate until set, about 2 hours; top each with a raspberry/strawberry, and a mint leaf
  8. Enjoy!
Recipe Notes

I mostly followed the recipe in this link, with the following tweaks:

  1. Replaced the sugar with the agave syrup
  2. Added chili powder to the chocolate part
  3. Added a dash of bourbon vanilla to the whipped cream
  4. I didn't use the instant coffee
  5. Added a tiny pinch of salt over the mousse in each glass
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *