Quick answer: melt 6 oz of chopped dark chocolate into ½ cup of hot heavy cream and let it cool to room temperature. Whip 1 cup of cold heavy cream to soft peaks and fold it in gently in three additions. Spoon into glasses and chill for at least 2 hours. No eggs needed.
What ingredients do I need for chocolate mousse (4-6 servings)?
- 6 oz (170 g) dark chocolate (55-70% cocoa), finely chopped
- 1½ cups (360 ml) cold heavy cream, divided
- 1-2 tbsp sugar, to taste
- ½ tsp vanilla extract and a pinch of salt
How do I make chocolate mousse without eggs?
- Heat ½ cup of the cream until it just simmers. Pour it over the chocolate, wait a minute, and stir until smooth. Stir in the vanilla and salt.
- Let the chocolate mixture cool to room temperature. It should feel neither warm nor cold.
- Whip the remaining 1 cup of cream with the sugar to soft peaks; see soft peaks vs stiff peaks.
- Fold a third of the cream into the chocolate to loosen it, then fold in the rest gently until no streaks remain.
- Spoon into glasses and chill for at least 2 hours.
How do I make two-minute mousse in a whipped cream dispenser?
- Warm 1 cup of heavy cream and melt in 3 oz of chopped chocolate and 1 tablespoon of sugar.
- Strain, then chill until completely cold.
- Pour into the dispenser, charge, shake well and dispense straight into glasses for a light, airy mousse.
The base must be smooth and cold, or it will not whip. See how to use a whipped cream dispenser.
What is the classic French method (with eggs)?
The traditional mousse au chocolat folds melted chocolate and egg yolks into whipped egg whites, sometimes with whipped cream as well. It contains raw eggs, so many home cooks prefer the egg-free version above.
How do I fix common mousse problems?
- Grainy: the chocolate was too cold and set in flecks. Next time fold while the chocolate is still fluid.
- Runny: the cream was under-whipped or the chocolate was warm and melted it. Chill longer.
- Dense: overmixed. Fold just until combined.
What variations can I make?
- Milk chocolate: use 7 oz and leave out the sugar.
- Mocha: dissolve 1 tsp instant espresso in the hot cream.
- Orange: add the finely grated zest of half an orange.
- White chocolate: see easy mousse recipes.
- Dairy-free: use coconut cream; see dairy-free whipped cream.
How do I serve and store chocolate mousse?
Top with:
- Softly whipped cream (how to make whipped cream)
- Berries
- Chocolate shavings
Keep covered in the fridge and eat within 2 days. For a frosting-like texture, see whipped ganache.
Frequently asked questions
Can you make chocolate mousse without eggs?
Yes. Melt chocolate into a little hot cream, cool it, and fold in softly whipped cream. The cream provides the air that egg whites give in the classic French version.
Why is my chocolate mousse grainy?
The chocolate seized or set in flecks because it was too hot or too cold when it met the cream. Let the chocolate mixture cool to room temperature, and fold in a little cream first to loosen it.
What chocolate is best for mousse?
Good-quality dark chocolate with 55% to 70% cocoa. Chocolate chips contain stabilizers and melt less smoothly.
How long does chocolate mousse need to set?
At least 2 hours in the fridge. Mousse made in a whipped cream dispenser can be served straight away.
