No Cream Chocolate Mousse
This No Cream Chocolate Mousse creates a rich, smooth chocolatey mousse that is simple to whip up in minutes.
I love to serve dessert after a meal. For me, there is no need for any sort of holiday or special occasion that needs to be on the calendar in order for me to whip one up. I will say though, I don’t do it often but every day is a special occasion and one certainly worth creating special things for. So why not whip up some delicious chocolate mousse on a standard Tuesday? And while we are at it, let’s eat dinner on the good China too!
This No Cream Chocolate Mousse has it all, a simple recipe to follow, delicious results, and a lovely presentation. Should you make this on a regular day or Valentine’s day it is sure to impress.
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.
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.
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.
What You Will Need To Make It
6 eggs
1 cup of chocolate chips plus more to garnish (optional)
1 tbsp vanilla
2 tbsp of butter
Directions
Begin by adding 1 cup of chopped-up chocolate or chocolate chips to a double boiler. Place the double boiler over medium heat and begin melting the chocolate.
While the chocolate melts, separate the 6 eggs.
Pour the egg whites into a mixer bowl and beat until stiff peaks form, set them aside.
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.
Pour the chocolate mixture into the beaten egg whites and gently fold to combine.
Pour the chocolate mousse mixture into await dessert cups to chill before serving. They will need to chill for at least 2 hours.
When ready to serve, cut a few more pieces of chocolate into fine slivers and sprinkle across each dessert cup of mousse. Enjoy!
Cooking 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.
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No Cream Chocolate Mousse
a deliciously creamy chocolate mousse made without cream
Ingredients
- 6 eggs
- 1 cup of chocolate chips plus more to garnish
- 2 tbsp butter
- 1 tbsp vanilla extract
Instructions
- Begin by adding 1 cup of chopped-up chocolate or chocolate chips to a double boiler.
- Place the double boiler over medium heat and begin melting the chocolate.
- While the chocolate melts, separate the 6 eggs.
- Pour the egg whites into a mixer bowl and beat until stiff peaks form, set them aside.
- 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.
- Pour the chocolate mixture into the beaten egg whites and gently fold to combine.
- Pour the chocolate mousse mixture into await dessert cups to chill before serving. They will need to chill for at least 2 hours.
- When ready to serve, cut a few more pieces of chocolate into fine slivers 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 251Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 196mgSodium: 105mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 8g
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