Easy No Cream Chocolate Mousse

This no cream chocolate mousse creates a rich, smooth chocolatey mousse that is simple to whip up in minutes.

no cream chocolate mousse in a glass dish

Over the years I have come to realize, that as much as I love to play host, the very idea of having to clean, decorate a table, cook a meal AND make a dessert overwhelms me. After all, I am just one person. However, I have come up with a few tricks to lighten the workload. First, is a simple meal that can be made in the oven as I go about the cleaning and table setting.

The second is a delicious and dare I say, impressive dessert that can be made ahead of time. You might have guessed that the dessert I am referring to, is this no cream chocolate mousse and I must tell you that this dessert has it all; a simple recipe to follow, delicious results, and a lovely presentation. Should you make this on a regular day, dinner party, or even a special occasion it is sure to impress any chocolate lover you make it for, including yourself.  

With the right texture and the magic of whipped egg whites, this rich chocolate mousse is impressive and might just be the perfect dessert. 

No Cream Chocolate Mousse Is

  • Easy to make! It only uses 4 ingredients that you can whip up in under 15 minutes.
  • Delicious, creamy and perfectly sweetened without adding extra sugar.
  • Can be dairy free by omitting the butter altogether.
  • A great one to serve on special occasions as it can be made ahead and presented in a beautiful dessert glass.
  • My favorite chocolate mousse recipe that is made with very basic ingredients.
  • The perfect chocolate mousse to satisfy a chocolate craving or a sweet tooth.
  • Made without any heavy cream, extra added sugar or cream cheese

Ingredients

Chocolate- I like using semi-sweet chocolate chips for this as it makes it much easier and I happen to always keep them on hand. But you can also use a chopped-up chocolate bar for this as well.

Eggs- I use 6 large eggs and I separate them. Yolks are added to set the mousse and the whites are whipped up separately then folded back in. I am using raw eggs for this mousse and use organic eggs. Be sure to use a good quality egg brand if not using farm fresh. Save the remaining yolks to make carbonara or aioli.

Butter- I add just a bit of butter for richness. You can use salted or unsalted as I find the salted doesn’t taste salty with this little amount added.

Vanilla Extract- Use a good vanilla extract, not an imitation. It makes all the difference.

Tools

Double Boiler (or medium bowl over a saucepan)

Stand Mixer (or electric hand mixer)

Directions

Begin by adding 1 cup of chopped chocolate or chocolate chips to a double boiler. Place the double boiler over medium heat and begin melting the chocolate.

Note: If you don’t have a double boiler, make one from a small saucepan and medium bowl. You’ll want to use a heatproof bowl and ensure the bowl’s base is inside the saucepan.

double boiler with chocolate inside

While the chocolate melts, separate the 6 eggs.

woman separating eggs in a bowl

Pour the egg whites into a mixer bowl and beat until soft peaks form, set them aside.

Note: To separate eggs, place two small bowls down. Crack the egg over one of the bowls and transfer the yolk between the shells so that the egg whites fall into the bowl but the yolk stays in the shell. When separated dump the yolk into the other bowl. 

woman holding eggs whites in a mixer bowl

Add 2 tbsp. of butter to the melting chocolate and stir it in. When the chocolate is fully melted remove it from the heat. Pour the egg yolks into the melted chocolate along with 1 tbsp. of vanilla extract. Stir until fully incorporated.

pouring chocolate mixture into eggs whites

Pour the chocolate mixture into the beaten egg whites and gently fold to combine.

Note: Gently mix in the chocolate be careful not to overmix. You will want to keep the egg whites nice and fluffy. 

pouring chocolate mousse into dessert bowls

Pour the chocolate mousse mixture into dessert cups to chill before serving. They will need to chill for at least 2 hours.

no cream chocolate mousse in a glass dish

When ready to serve, cut a few more pieces of chocolate into chocolate shavings and sprinkle across each dessert cup of mousse. Enjoy!

Notes

  • To separate eggs, crack the eggs over a bowl, and transfer the yolk between shells allowing the egg white to separate and fall into the bowl beneath. Be sure to have an extra bowl on the side to pour the yolks in.
  • Don’t add the yolks to the double boiler as you can end up with scrambled eggs. Instead, remove the melted chocolate from the heat and then add them in.
  • You can use salted or unsalted butter.
  • Have your dessert cups handy to transfer the mousse to them and then to the fridge.

Serving Suggestions

This no cream chocolate mousse is delicious served with a garnish of shaved chocolate to the top but here are a few ways you can dress it up further if you’d like.

  • Chop up a few tbsp. of Reese’s peanut butter chips finely and sprinkle it on when serving for a peanut butter chocolate taste.
  • Dollop some homemade whipped cream to the top of the mousse for an added creamy indulgence. To make add 1 cup of heavy whipping cream to a mixer bowl with 2 tbsp. of sugar and whip until fluffy.
  • Add banana slices over the top for a banana chocolate treat.
  • Adding a decorative chocolate-dipped cookie straw or a shortbread to the glass makes a cute presentation.

How To Store

Store leftover mousse in an airtight container inside the fridge. It will last up to 3 days in the fridge.

FAQ

What kind of chocolate or chocolate chips should I use for this?

I use standard semi-sweet chocolate chips for this mousse, however, dark chocolate chips and even milk chocolate chips will work. Use what you prefer. I find the semi-sweet adds the perfect amount of sweetness and bitterness for a traditional mousse flavor.

How long does it take to set the mousse?

It takes a minimum of 2 hours for the mousse to set. Be sure to make the mousse ahead of time if making it for a dinner party or gathering.

​Can I make this mousse without the butter so it is dairy-free?

Yes, you can choose to leave out the butter and make the mousse completely dairy-free if you’d like. The use of butter adds a little bit of flavor and silkiness to the mousse but it is not necessary to enjoy this no cream chocolate mousse. 

Other Recipes To Try…

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no cream chocolate mousse in a glass dish

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Dessert Cups Set of 4

Vintage Kitchen Towels

My Favorite Stand Mixer

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @Rox_aquaintlife!

Yield: 6 servings

Easy No Cream Chocolate Mousse

no cream chocolate mousse in a glass dish

a deliciously creamy chocolate mousse made without cream

Prep Time 15 minutes
Cook Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

  • 6 Eggs (organic is best)
  • 1 cup of Chocolate Chips plus more to garnish
  • 2 tbsp. Butter
  • 1 tbsp. Vanilla Extract

Instructions

  1. Begin by adding 1 cup of chopped-up chocolate or chocolate chips to a double boiler.
  2. Place the double boiler over medium heat and begin melting the chocolate.
  3. While the chocolate melts, separate the 6 eggs.
  4. Pour the egg whites into a mixer bowl and beat until soft peaks form, set them aside.
  5. Add 2 tbsp. of butter to the melting chocolate and stir it in.
  6. When the chocolate is fully melted remove it from the heat.
  7. Pour the egg yolks into the melted chocolate along with 1 tbsp. of vanilla extract. Stir until fully incorporated.
  8. Pour the chocolate mixture into the beaten egg whites and gently fold to combine.
  9. Pour the chocolate mousse mixture into the dessert cups to chill before serving. They will need to chill for at least 2 hours.
  10. When ready to serve, cut a few more pieces of chocolate into chocolate shavings and sprinkle across each dessert cup of mousse.
  11. Enjoy!

Notes

  • To separate eggs, crack the eggs over a bowl, and transfer the yolk between shells allowing the egg white to separate and fall into the bowl beneath. Be sure to have an extra bowl on the side to pour the yolks in.
  • Don't add the yolks to the double boiler as you can end up with scrambled eggs. Instead, remove the melted chocolate from the heat and then add them in.
  • You can use salted or unsalted butter.
  • Have your dessert cups handy to transfer the mousse to them and then to the fridge.

Nutrition Information:

Yield:

6

Serving Size:

1 cup

Amount Per Serving: Calories: 251Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 196mgSodium: 105mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 8g

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2 Comments

    1. It gets to a thick consistency, so if by filling you mean after the cake has been baked you want to layer this mousse in between the layers, this might work although I have not done this myself. It is thicker than a pudding so it shouldn’t run easily. I hope this helps and it turns out well if you try it. Good luck with your cake 🙂

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