Need an easy but impressive dessert? We’ve got just the thing for you with this creamy, delicious egg-free chocolate mousse from Dinnertime Somewhere. It’s full of chocolate flavor, light but decadent, and simply amazing. And it comes together so quickly, thanks in part to the absence of eggs. In fact, you can whip this up in half an hour with only three ingredients. This is a holiday (or any day) winner, for sure!
Start Your Egg-Free Chocolate Mousse with Ganache
Begin your mousse by making a simple ganache. Heat the cream gently until it barely begins to bubble around the edges. Then pour it over chopped dark and/or semi-sweet chocolate. Allow it to sit for just a minute, then whisk it together until it is uniform in color and smooth. Put it in the frig to cool down and set.
Whip Your Cream
The rest of the heavy cream plus a little powdered sugar needs to be whipped to stiff peaks. The easiest and fastest way to do this is with a stand mixer fitted with the whisk attachment. This Kitchenaid is our favorite and such a great investment for your kitchen endeavors!
You can also use a handheld electric mixer or simply a large bowl and a balloon whisk. This last option takes the most muscle and coordination, but is the method least likely to end with you accidentally making butter. And it’s pretty satisfying to whip cream by hand! That said, we usually take the appliance option. 🙂
Whip the cream with the sugar until the peaks made by lifting the mixer or a spoon stay in place without folding over at all. It’s a good idea to finish this by hand because the cream can go from soft peaks to butter pretty quickly in a mixer.
Fold it Together
Once your ganache is cool and your heavy cream is fully whipped, take half of that cream and fold it into your ganache. We like to use a large balloon whisk for this because it helps you keep more of that airy lightness.
Simply dollop half of the whipped cream onto the top of the chocolate mixture, then use your whisk or a spatula to cut down the center into the chocolate, moving the whisk over the bottom of the bowl and up one side. Turn the bowl and repeat. Keep doing this until the cream is completely mixed into the chocolate. It should all be light and airy, and uniform in color with no white streaks of cream hanging out on the top or sides. And no dark streaks of chocolate hanging out at the bottom of the bowl.
Serving Your Egg-Free Chocolate Mousse
When we made this, we spooned the mousse into glasses, then topped it with the remaining whipped cream and some strawberries. You can’t beat the combination of chocolate and fresh berries!
Dinnertime Somewhere recommends getting fancy and serving your mousse in martini glasses. It’s truly elegant and so impressive! Top with fresh berries and a small sprig of mint. For the holidays, consider topping your mousse with some sugared cranberries for a festive touch.
More Dessert Options
You know we love dessert and have so many wonderful options for you to choose. Try one of these chocolate dessert recipes, or take a look at all of our desserts right here.
- Easy Whipped Chocolate Ganache Tart
- Dreamy Dark Chocolate Sheet Cake
- The Best Chewy Chocolate Cherry Cookies
Please head over to DinnertimeSomewhere.com to check out all the wonderful recipes they have created, along with some super helpful meal plans!
Easy Creamy Egg-Free Chocolate Mousse
- 8 ounces high quality chocolate (dark, semi-sweet, or a combination)
- 3 cups heavy whipping cream, divided
- 2 tablespoons confectioner’s sugar
- Fresh Berries optional
- Make the Ganache Base: Chop the chocolate into small pieces and place in a heat-proof bowl. Heat 1 cup of the heavy cream in a small saucepan over low heat until it is steamy and starting to bubble around the edges. When the cream is ready, pour it over your chocolate pieces, cover with a plate, and let stand for about a minute. Gently whisk until fully combined, then chill in the refrigerator for 20 minutes.
- Whip the Remaining Cream: Using a stand mixer, a handheld electric mixer, or a large balloon whisk, whip the remaining 2 cups of heavy cream with the confectioner's sugar until stiff peaks form. (If using an electric mixer, mix on medium-high speed until soft peaks form, then whisk by hand to stiff peaks to avoid over-mixing.)
- Finish Your Mousse: Set aside half of your now-whipped cream for serving. Gently fold the other half of your whipped cream into your chilled ganache until no streaks remain, being careful not to deflate the whipped cream.
- Plate and Chill: Place your mousse into a serving bowl or several individual serving dishes, then cover and refrigerate for at least 4 hours or overnight.
- Serve: Serve your chilled and set mousse topped with the reserved whipped cream and fresh berries.