In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until … Thank you, this is a very simple and easy to implement recipe. I recommend 50-70% (with 70% the mousse will be more stiff).You’ll need to use whipped cream for this recipe. Eggless Mango mousse // Eggless white chocolate strawberry mousse. In a medium saucepan, boil water and sugar over medium heat. It will also change the texture of the mousse. I used one 100g bar of Lindt dark chocolate and one 100g bar of Lindt Intense Orange, then added a dash of Grand Marnier. Also make sure that the chocolate mixture is completely smooth and not too hot so the whipped cream won’t melt. And when you ready serve just pop them out from fridge. Needless to say, they’ve all turned out to be excellent. Keep in the refrigerator to set for about 2 hours or more. If yes, what should be the proportion? Do not mix it vigorously do it slowly and gently. If the texture is smooth but more like ganache/thin frosting, then it might have been under whipped. My family is especially so fond of the pannacotta and the chocolate mousse! If mixture is warm, leave on the counter until it reaches room temperature. No eggs, no gelatin, no water bath needed. … Hey thank you so much for replying. I tried to make the mousse for the first time today, i used sweetend whipping cream, thus skipped the water and sugar mixture . This mousse is quite thick and very rich in flavor. Please help. This recipe is a keeper!! In the video you pipe the mousse into shot glasses. Add 1/3 of the melted chocolate … In that bowl, add third portion of the whipped cream. If so, what’s the measurement and can it be added in the cream prior whipping instead of water-sugar melting procedure. Thanks Shiran! Thank you. I didn’t want to run out to get eggs, not realizing the Mr. had the last 2 for breakfast and forgot to tell me! I run a guesthouse and am always looking for yummy things to freeze so that when dinner comes around, serving is quick and easy. Place chocolate in a large bowl. I have used real chocolate (meaning no cocoa powder). Do not mix it vigorously do it slowly and gently. I usually use bittersweet chocolate. How to Make Chocolate Mousse. Hi Nina! If you add the cream while the mixture is still hot, it will simply melt. Kindly help. Vanilla is added to enhance the flavor but coffee or liqueur can be used instead. I have to fill three serving bowls so Should i just tripple the quantity or I may need more?? Melt this mixture using double boiler method. That’s right ð The instant coffee will dissolve in the cream. It does tastes super delicious. There’s no need to freeze it. Hi Jolina, the sugar-water syrup adds a nice texture, but if you prefer using powdered sugar, you can. What’s the recommend time to set? Whip it still you get stiff peaks. Can i use milk or fresh cream instead of water. thanks for sharing these recipes…. I think she means milk chocolate instead of dark chocolate. I have made it like a hundered times already. At first I thought the serving size was on somewhat small (I divided the single batch between 4 dishes) but the mousse was so rich and satisfying it was just the right portion. It may take about 15-20 minutes. If you’re using small serving dishes, you need to chill the mousse for at least 2 hours, but longer time is preferable, about 4-6 hours. Could coconut whipped cream be used in place of the heavy cream? The finished mixture looked exactly like your video, smooth, luscious, slightly thick. With only three ingredients and no eggs, this Easy Chocolate Mousse is, without a doubt, the easiest recipe I have ever posted on this blog. Gently fold half of the whipped cream into the chocolate mixture until combined, then the remaining whipped cream until combined and smooth. If serving as a dessert after heavy meal then this recipe makes 4 serving. Take a saucepan with glassful of water and bring to … If making for special guests then make ahead of time and let the refrigerator do its work. Also addition of coffee just brings out the chocolate flavor. You won’t believe that this chocolate mousse is made without eggs. Yes it is, Nizra. The only other thing I can think of would be I whipped my cream too much. Lol. Then pour it over the chocolate and let sit for 30 seconds. This recipe is my top fav from now on, tried it first time and my cake was beyond supper hit. Could this be because of too much water? Hi! The second time I made it I ended up throwing away 3 lots of chocolate because when I put the sugar syrup in and then mixed it it seized and started to solidify. We’re currently having a freak September heatwave in Toronto so my cream was trying to melt on me. If the cream is under whipped will it be a problem? I’ve noticed your comment using milk will make it rich. It was heavy and thick , like you mentioned, but grainy. Sorry for the confusion. How to make cookies without eggs: I based this recipe on my small batch chocolate chip cookie recipe, but instead of the egg yolk, I use 1 packed tablespoon of cream cheese.I’m referring to regular cream cheese in the block, not the whipped, not the flavored, … I have been looking for an eggless brownie recipe and it would be great if you’d be able to honour this request! I want to try it before I make it for a party next Saturday night. Let me know if you need anything else. The eggs are separated and the yolks are used to add richness to the chocolate base, and the egg whites are whipped into a meringue with stiff peaks, to lighten up the chocolate mousse… If you’re using bittersweet, semisweet or dark chocolate then it’s fine, and you shouldn’t add more sugar. Itâs very rich thanks to the cream and chocolate (so be easy on the large servings! Thank you. Hi. It is very chocolaty and perfect for chocolate lovers. I also added an extra tablespoon of sugar to the water in the pan to dissolve and a little to the whipping cream. Most chocolate mousse recipes include eggs, which I don't think are necessary, you can make a wonderful chocolate mousse with only whipping cream, chocolate and a little freshly brewed coffee or espresso. Hi Deepa, I have no experience with using Amul cream, so unfortunately I can’t answer that. To answer your question, I believe this would go perfect for a mousse pie! Make sure you use bittersweet chocolate and chill the cake for a good few hours. Get in your kitchen and make this delicious eggless chocolate mousse. It is so fluffy and literally melts in your mouth!! While some recipes call for melting the chocolate and letting it cool for a few hours before proceeding with the rest of the recipe, I use a different method to make the process quicker. Was wondering if we could freeze this? Hey Shiran, like moumita I too googled N no. :)) I would like to make it form a no bake cake for my son’s bday and have 3 questions: – what is the purpose of the coffee in the recipe? I made this recipe and followed it carefully. Last updated Dec 17, 2020. Start whipping it using hand mixer (or stand mixer with whisk attachment). Thanks a million! Using just egg whites without cream will make the mousse more delicate and light, while adding egg yolks, butter, or cream (even if whipped) will create a richer flavor and somewhat heavier texture. I made it! I let the mousse sit at room temperature for 20 minutes and the texture was totally different. Thanks for the idea. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on! It should be whipped just to soft peaks, and folded gently into the chocolate mixture. I’ve tried using other recipe but my son requested a moussey-chocolatey (yeah.. he did said that). Remove the bowl from the heat. of eggless mousse recipe, and what’s better than to have quick and simple recipe to something that sounds and looks so difficult. Because we don’t want to lose airy texture. Chop the chocolate into small pieces. I cut it in half and it seems to have worked. In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. ! Simple. It is very easy and quick to make. If i under whipped the cream can i whip the chocolate-cream mixture? Add coffee and butter. Give the chocolate mixture a whisk then fold it into the remaining whipped cream … This site uses Akismet to reduce spam. Sweet. Hi Shiran, would confectioner sugar also work in this recipe? It is very kind of you to answer every question! Here is one such recipe. I have a friend who has to have dairy & egg free. Do not over-mix it otherwise cream will curdle and it will turn into butter. Few things that you need to keep in mind while making this mousse. Hi Ayesha, water can cause chocolate to seize, so the syrup should be very hot. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. There’s a lot of chocolate in the recipe, which makes the mousse quite solid and not too soft. Heat cream and vanilla in a small saucepan over medium heat. Was just wondering how it would work if I wanted to make a trio mousse using this recipe, as milk and white choc are both sweeter than dark chocolate and this also contains the extra added sugar ?? Make sure that bottom of the bowl is not touching to the water. If it’s your first time making chocolate mousse, that’s completely normal! Melt chocolate in the microwave, 20 seconds at a time, until just melted. Thanks for a wonderful recipe! I’ll be doing this again! The moment I added the fresh whipped cream….. the mousse mixture curled. Happy birthday to your son! My family also loves this panna cotta. Thank you for the recipe! Hey Shiran, I tried out the mousse the 2nd time nd it didn’t set right…. This is probably the simplest chocolate mousse recipes I’ve come across , and I’m super excited to try it out ! Hey Shiran.. was looking for an easy chocolate mousse recipe and happened to see yours. The recipe calls for basic ingredients and results in a moist, soft chocolate cake. Thank you. Even more inspired to try it again. As you’ve said, practice makes perfect ð I hope you enjoy your lunch party! Once it melts completely, it will be smooth and shiny. As an Amazon Associate I earn from qualifying purchases. Hi Nidhi, can you please explain what do you mean by sweet chocolate? If left outside, it won’t melt right away, but it should be served rather chilled. To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. 176,358 suggested recipes. It is my no-fail recipe and I hope you guys give this recipe a try. Meanwhile whip the cream. So this recipe is a win on 2 fronts for our family!! Hallo Shiran, the mousse was delicious! Just one thing though… My mousse did not have the desired airy look which generally the mousse has… Could you suggest the reason which can possibly help me the next time I make mousse. Eggless Chocolate Mousse Any good chef will have a chocolate mousse recipe in their repertoire. Beating the cream to the right consistency makes all the difference in mousses! Gently fold it using spatula. Whip until it thickens … Hi, I decided to do a dry run prior to our Family Christmas. I used bittersweet chocolate chips and Chambord for the liquor, and it turned out great. I plan on trying this recipe out tomorrow … wondering if it would set equally well in a larger serving bowl as opposed to individual serving cups as suggested .. do let me know. heat a saucepan with a cup of water. Learn how your comment data is processed. Now add vanilla extract. Thank you! Made it and everyone loved it.? Skip. The mousse can be stiff if it’s cold, so I recommend leaving it at room temperature for several minutes (depending on the size of the cup) before serving. May be I was a bit hasty in adding the whipped cream to the still warm melted chocolate. I love the orange twist! Thank you! Hi Mary! Hi there, I want to make an eggless dark chocolate mousse. By heavy cream, do you mean âwhipping creamâ. Hi, recipe looks very interesting, Planning to make this tomorrow. Also, your cream might have gone off or your chocolate might have burned? And your guests will be impressed. Thank you very much! I just made the recipe today. I wanted to make this mousse, but don’t have chocolate at home. Cant wait to try your other recipes ð. Hey shiran, this is the first time i came across your blog, and instantly fell in love with how easy your recipes are. Take a saucepan with glassful of water and bring to a simmer. Add egg yolks to chocolate: When the chocolate has cooled until it is just warm to the touch, stir in … Or I should completely ignore the sugar? LOL! And simply melted the chocolate using bain marie. Coffee enhances the flavors, but you can skip it, no problem. Hi, Great recipe. 3. Thank you. How beautiful it looks. 1. Take that into a heat proof bowl. Now melted chocolate is cooled completely. your recipes are the best ever i found on the nt! ð. If the mousse was grainy, make sure next time that the temperature of both mixtures (whipped cream and chocolate mixture) are not too cold or too hot when you combine them, and fold the whipped cream gently and slowly, and not all at once. The problem with my mousse is that it wasnt as airy and when i added the whipping cream with the right consistency it still curdled. Minuteschocolate mousse is a win on 2 fronts for our family!!!!! Taste good at all rum in cakes hoping this recipe has less fat content simple easy! 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