Easy Eggless Chocolate Mousse

mugs fill of chocolate mousse topped with strawberries

It’s not that often that I get to tell you about a recipe
with just 4 ingredients! It makes me so
excited to introduce you guys to a super easy chocolate
mousse recipe! I mean with just 4 ingredients it has to be
easy, yes? YASSSS! This week, you might have
seen on my Instagram stories, that I made Chocolate
Mousse. It’s terrible being a food blogger
sometimes. Really hard.

Let’s quickly talk about the different types of mousses you
can mousse with chocolate mousse. Sorry I can’t help it ~
I’ve been playing way to many “how much wood would a
woodchuck chuck if a woodchuck could chuck wood” tongue
twister games with my boys. Anyway, back to mousses. You get
mousses with egg and you get mousses without egg and you get
mousses with gelatine. The ones with egg are most likely to
give you the lightest/fluffiest mousse but they are not as
quick n’ easy to make as an eggless mousse. I assume that the
gelatine-type chocolate mousses are just a different way to
get the fluffy, airy texture.

Having said all of that, a chocolate mousse without egg or
gelatine can still have an amazing texture and let’s not forget
taste. Super yummy!!

This recipe is real easy – the gist of it
goes like this – you warm up cream on the stove, pour it over
some dark chocolate chips in a bowl, leave it for a minute and
then mix. You watch in awe as ganache appears
before your very eyes. You then cool that and beat up the
remainder of the cream with a little icing sugar until its
rather stiff. It’s called “Stiff Peaks”. Then combine the
ganache and the cream, mix and pour into ramekins or mugs and
chill for an hour or two. Is that EASY or whaaaaat?

You need to remember this recipe if you need to shake your
booty and get dessert ready at late notice.

Pin the image below to your Desserts board on Pinterest
for later!

What do you decorate a chocolate mousse with?

Strawberries are always a winner as they cut the richness of
the chocolate. I also threw on some pomegranate seeds and
pieces / crumbs of flake. You could also use chopped white
chocolate for a contrast or even some leftover whipped cream.

Recommended serving size?

I served these in little black mugs but even that I felt was
a little too much. Next time I will use ramekins, I think
they would be the perfect size after a good meal. Using
ramekins will easily serve 8 people and cups or mugs will
serve approximately 4 people.

How do you get the mousse into the serving
dish?

I just poured mine in but I was using mugs (which was easy to
add the mousse to). If you are serving it in a glass with a
smallish opening, then perhaps add it to a piping bag and add
it that way.

Let me know what you think of the recipe in the comments
section below.

This is the texture before chilling – you literally
could serve them straight away for an extra soft and creamy
chocolate mousse!!

This is the texture after chilling for 2-3 hours
(below)