Whip it still you get stiff peaks. You’ll need to place the water and the sugar together in the saucepan, and heat until sugar has completely melted. Take a saucepan with glassful of water and bring to … furthermore, melt chocolate, butter and coffee powder over simmering water until smooth. In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Also, if the mousse is stiff after refrigeration, you can leave it at room temperature for several minutes to soften. Typically, the recipe involves whipping egg yolks and sugar until they're light and fluffy (perhaps over a water bath for food-safety), and then combining that mixture with melted dark chocolate and folding in whipped cream. My family is especially so fond of the pannacotta and the chocolate mousse! Vanilla is added to enhance the flavor but coffee or liqueur can be used instead. I tried with milk chocolate and it turned out slightly too sweet. Thanks for posting! Hey shiran, this is the first time i came across your blog, and instantly fell in love with how easy your recipes are. I thought Ild check with u before I go onto trial batch # 2. i googled many eggless options and opted for yours, as it seemed to be a simple yet attractive desert. Turned out excellent! Microwave the chocolate in 15 second intervals and stir it in between. Few things that you need to keep in mind while making this mousse. Can i skip since it is for toddlers? Check out other eggless mousse recipes Melt the chocolate with the coffee in a water bath or in the microwave. Thank you for sharing ð I’ll try my best to post more egg free recipes in the future. Perfect desert for adults and children alike!! This is a good, basic recipe that my guests always love. Thatâs why we either whip cream or egg whites to incorporate air into the mixture. What an awesome dessert! Your email address will not be published. Thanks Shiran! If the cream is under whipped will it be a problem? Because my family doesnât like bitter taste. Thanks Shiran! Whether kids or adults, almost everybody loves chocolate and hence this mousse too! Let it stand for at least 30-60 seconds before whisking it well until smooth. ð. Last Modified: Apr 12, 2019 by Kanan Patel / 88 Comments. Hi Jolina, the sugar-water syrup adds a nice texture, but if you prefer using powdered sugar, you can. Make sure that bottom of the bowl is not touching to the water. We’re doing this recipe for food tech. This is probably the simplest chocolate mousse recipes I’ve come across , and I’m super excited to try it out ! Hi Shiran, Could you suggest how to make it with deep flavor of chocolate? Because chocolate burns very fast and burned chocolate does not taste good at all. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! later place a large bowl, making sure it doesn’t touch the water. Add a pinch of salt and stir until chocolate is melted. Hey Shiran, I tried out the mousse the 2nd time nd it didn’t set right…. That’s so great to hear Melinda! Is it possible to make this with cocoa powder? Just chocolate and heavy cream! Simply fabulous! In a mixer bowl, beat heavy cream and instant coffee until soft peaks form. Coffee enhances the flavors, but you can skip it, no problem. The recipe can be easily doubled or tripled. Adding sugar shouldn’t be a problem. My recommendation is to use a good quality cocoa powder, my preference is Anthony’s Cocoa. I will start adding gram measurements. It is little rich and heavy dessert because of cream in it. Recipe: Ursula | lilvienna.com If you think this might be the case, you can whip the chocolate-cream mixture. Let the mixture cool down to room temperature. My quick and simple recipe for a creamy eggless chocolate mousse. Meanwhile whip the cream. I use dark chocolate – either bittersweet or semisweet would be fine. Thanks! This recipe is a keeper!! There is no gelatin and no eggs in mousse, so it purely vegetarian chocolate mousse. Hallo Shiran, the mousse was delicious! It should be pretty airy and smooth though, and at the first few times I made it and it did turn out quite heavy, usually the whipped cream wasn’t in the right texture. Thatâs why today I chose to post an eggless mousse recipe. Chocolate mousse without eggs (9) 20 min. I’m sure this time I’ll make it the yummy airy way ;)… PS- My Sister-in-Law loved it… You have another fan of yours ð. Thank you so much for this recipe – made it tonight and it was excellent. Use 200g of semisweet chocolate. Do not over-mix it otherwise cream will curdle and it will turn into butter. I have made it like a hundered times already. Do you think I could use milk instead of water? I cut it in half and it seems to have worked. It is so delicious. Garnish with chocolate shreds. Hi Shiran, made this for the third time- hit, hit and hit. What type of chocolate is your recipe based on? I used bittersweet chocolate chips and Chambord for the liquor, and it turned out great. keep posting many more fabulous recipes ð. This search takes into account your taste preferences. Shiran! Thanks. Want to make it perfect first time? Light and airy chocolate mousse is a favorite way to satisfy my chocolate cravings. Last updated Dec 17, 2020. Could you possibly give me a reason why this happened? The mousse isn’t too sweet so don’t worry about the sugar, but you can skip it or reduce the amount. I want to try it before I make it for a party next Saturday night. It’s important to melt it properly until smooth, as it would affect the final texture of the mousse. Eggless Chocolate Mousse Any good chef will have a chocolate mousse recipe in their repertoire. Needless to say, they’ve all turned out to be excellent. For this chocolate mousse recipe, I use large eggs (2 oz each). Thank you. In the video you pipe the mousse into shot glasses. This is perfect make ahead dessert for your guests and they will sure get impressed by it. If i under whipped the cream can i whip the chocolate-cream mixture? I am hoping this recipe can be easily doubled or tripled. Eggs. In that bowl, add third portion of the whipped cream. Thank you for this post. How do I fix this issue. Thank you so much Ellen! Just made this. If the chocolate hasnât fully melted, microwave the mixture for 15-20 seconds. The chocolate didn’t melt enough, so tried the microwave thing and it seized. Take a saucepan with glassful of water and bring to a simmer. Join me in my kitchen, where weâll be making simple and classic desserts, and eating way more food than we probably should. I used coffee instead of the water because I don’t have espresso powder. Most recipes use raw eggs, which generally shouldnât be a problem. Thank you. Thank you, this is a very simple and easy to implement recipe. Hi Elizabeth! It will also change the texture of the mousse. Now lastly add remaining whipped cream and fold it. Hi Nina! I am 10 years old, and this recipe was amazing! Keep stirring and it will starts to melt. Hey thank you so much for replying. I will be making it often! used the mousse as filling and frosting. Is it because I didn’t use dark chocolate? Make sure you use bittersweet chocolate and chill the cake for a good few hours. Let me know if you need anything else. the end result was a wonderfully delicate mousse with tons of flavor. 1) Chop the chocolate into small pieces. I let the mousse sit at room temperature for 20 minutes and the texture was totally different. Hi Shiran, I wanted to make this recipe. , brandy, or liquor of your choice (optional). Break 300g of chocolate into a medium heat-proof bowl. Semi-sweet? Simple and creamy 2- ingredient white chocolate mousse without eggs. I put it in the fridge over night and today the consistency is not holding solid together. It was heavy and thick , like you mentioned, but grainy. Haha, no worries! 7) Now remove and save the ¼ cup of whipped cream in separate bowl. Could this be because of too much water? Can i use milk or fresh cream instead of water. Thanks again! i hosted a dinner for strictly vegetarian guests tonight. It’s rich, soft, and silky-smooth. Thanks! The last bowls texture came out really nice maybe I beat the cream to the right consistency. Make sure that water of double boiler is just on simmering not boiling. So adjust the serving size accordingly. It would be hard for me to say how to multiply the recipe because I don’t know the size of your bowls. hi. In the bowl of a stand mixer or electric hand mixer, beat the egg whites on medium-high speed until … Thank you. The water in the recipe helps lighten up the mixture a bit, so try adding it. Why this chocolate mousse recipe works. This site uses Akismet to reduce spam. Not too sweet or unsweet. Lol. Thank you so much. Keep in the refrigerator to set for about 2 hours or more. Every time I make a mousse, though, thereâs always someone worried about salmonella. Fold whipped cream in chocolate very very gently. Give the chocolate mixture a whisk then fold it into the remaining whipped cream … Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. The only other thing I can think of would be I whipped my cream too much. Whipped cream is folded in to lighten the mousse … Hi, I'm Kanan Patel. Gently fold half of the whipped cream into... Chill the mousse … Hi Deepa, I have no experience with using Amul cream, so unfortunately I can’t answer that. Hi Moumita, a big thanks for sharing this with me! 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. If you follow this tip, you will get nice and soft peaks even though it has less fat content. I even layered it with dark, milk and white chocolate and gave it a chocolate brownie base..Awesome! Make sure that bottom of the bowl is not touching to the water. The luscious dark chocolate and the contrasting cream together make it a temptation hard to resist. firstly, melt the chocolate by double boiler method. your recipes are the best ever i found on the nt! Thank you for sharing this recipe. Do I melt the sugar first and then add the water or do I just put the water and sugar in at the same time? Could your mousse be firm enough to use so I can cut it without it melting apart? I made this recipe and followed it carefully. Thanks so much for sharing:) I’m not sure if my earlier comment went thru so I’ve typed this one coz I had to tell you the mousse was amazing. If serving it later on, keep it refrigerated till the time of serving. i want to make a Czar’s chocolate cake which is like a mousse in a ladyfinger spring form pan. If serving as a dessert after heavy meal then this recipe makes 4 serving. Once sugar has melted, pour the hot syrup over the chocolate. It is very chocolaty and perfect for chocolate lovers. Melt the chocolate, golden syrup and rum together in a double boiler till you get a smooth mixture. In the case of this 5-ingredient chocolate mousse recipe without eggs… Is there any alternative to whipped/ heavy cream ? Hi, recipe looks very interesting, Planning to make this tomorrow. This simple recipe for white chocolate mousse is made without eggs or gelatin, and can be served alone, with berries, or even as the perfect cake filling! dessert making is not my strength. Made it and everyone loved it.? Have a few doubts – 1. Thank you Minie ð I’m not sure how much it weighs, but if there’s anything else I can help with, please ask. Hello Shiran, Just a clarification needed: The instant coffee in the recipe is just the granules and not instant coffee that is already prepared, right? Family enjoyed the dessert more than the main course. Other thing is that be careful while whipping the cream, if you over whip the cream it will get curdle. I will surely try doing this. Heat 3/4 cup cream: Warm 3/4 cup of the heavy cream in a 2-quart saucepan on the stovetop over low heat until hot. You can also use gelatin (if you know how), and mix it in to make the cake firmer. 176,358 suggested recipes. It takes practice. Thank you so much for your sweet comment! It might work, but I haven’t tried it so I can’t say for sure. Chop the chocolate into small pieces. 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. ( kind of you to answer every question with dark, milk and white chocolate mousse! Check with u before I make a Czar ’ s right ð the instant will. 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