Egg-Free Chocolate Mousse

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  • 50min

About this recipe: A heavenly, two ingredient chocolate dessert! So easy, too! After chilling for a couple of hours, you can also use the firmed mousse to make chocolate truffles.

Polly Welby

Ingredients

Serves: 4 

  • 2 (100g) bars of dark chocolate (70% cocoa solids taste best)
  • 1 (284ml) pot double cream

Method

Prep:50min  ›  Ready in:50min 

  1. Break up the chocolate into chunks, and place in bowl over barely simmering hot water.
  2. In meantime, whip the double cream until just short of "whipped into peaks" stage. If you whip cream into peaks, the resultant mousse will be a bit thick.
  3. Pour melted chocolate into cream and then pass chocolate bowl to husband or children so they can fight over who gets to lick the bowl.
  4. Fold chocolate into cream, careful not to bash all the air bubbles out.
  5. Transfer into glass dish, and place in fridge for a while (30 minutes or so) to firm up and chill down.
  6. Serve, to self or 3 other people!

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Reviews (7)

charlotte
30

I think the trick is, you need to fold the cream INTO the chocolate. (the recipe says to add the chocolate to the cream). Here's my directions: Whip cream till soft peaks form and then melt the chocolate in the microwave at 45 second intervals. Put a big dollop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky). Add more spoonfuls of cream, gently folding until it's all incorporated. Hopefully that will provide a better consistency. - 11 Aug 2008

bakemeacake
17

Something else. I added tia maria to the cream and sugar mix which made it more grown up. - 18 Jun 2009

charlotte
17

Altered ingredient amounts. I added a teaspoon of sugar to the cream before whipping. - 11 Aug 2008

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