Easy Chocolate Mousse Recipe Without Eggs

Three ramekins filled with fully chocolate mousse with text overlay.

5 from 2 votes

Easy Chocolate Mousse Recipe Without Eggs

This chocolate mousse has the rich chocolate flavor we all love, and is as fluffy as a mousse made with eggs! The secret to getting this texture without eggs is the food processor.

Prep Time30

Total Time30

Course: Dessert

Cuisine: Any

Keyword: chocolate mousse with eggs, eggless chocolate mousse

Servings:

Calories: 403.9kcal

Author: Susan Pridmore

Equipment

Food Processor
Whisk
Small saucepan
silicone spatula
Large bowl
6 ramekins or dessert glasses
Electric hand mixer or standing mixer fitted with a whisk attachment

Ingredients

7 ounces semi-sweet chocolate chips (use 2 different % cacao for a richer flavor)
2 tablespoons neutral flavored vegetable oil (such as grapeseed, safflower or sunflower oil)
1 tablespoon Crème de Cassis liqueur (or other fruity liqueur - see the post for more ideas)
1 tablespoon pure vanilla extract
⅓ cup whole milk
2 tablespoons granulated sugar
¼ teaspoon kosher salt (⅛ teaspoon sea salt)
1 cup heavy whipping cream

Instructions

Pour the chocolate chips into the container of a food processor fitted with a blade. Process it until the chocolate chips are as finely ground as possible. You may need to stop the processor if the blade becomes too warm. You don't want to melt the chocolate yet.
Leave in the processor bowl.
Whisk together the oil, liqueur, and vanilla extract in a small bowl or measuring cup. This will be poured into the food processor tube once the chocolate is melted, so whisking these ingredients in a measuring cup can be very convenient.
Set aside.
Bring the milk, sugar, and salt to a simmer in a small saucepan over medium heat. Stir to dissolve the sugar. As soon as the sugar is dissolved, and the milk is brought to a steady simmer, remove the pot from the heat.
With the processor running, pour the hot milk through the feed tube in a steady stream, processing for 15 to 20 seconds, or until the chocolate is melted. Remove the lid of the processor to remove any ground chocolate left under the blade, and stir into the melted chocolate with a silicone spatula.
Replace the lid of the processor.
Pour the oil mixture through the feed tube into the melted chocolate and process for 5 to 10 seconds, until thoroughly blended.
Scrape the chocolate mixture into a large bowl and let cool for 5 to 10 minutes while you whip up the heavy cream. The chocolate should be room temperature when the whipped cream is added.
Whip the cream using either a hand held electric mixer or a standing mixer fitted with a whisk attachment until it holds a medium soft shape (not even close to stiff peaks). When you turn the beaters upside down, the peaks should droop, but hold their shape.
Fold one-third of the cream into the chocolate mixture to lighten it using a silicone spatula. Fold in half of the remaining whipped cream, followed by the remaining whipped cream, just until blended.
Immediately spoon the mousse between the ramekins or dessert glasses. Cover tightly with plastic, making sure the plastic doesn't touch the mousse. Refrigerate until serving.

Nutrition