Easy Chocolate Mousse Recipe (With No Eggs!)

What makes this mousse special is that it has the rich chocolate flavor we all love, and is as fluffy as a mousse that's made with eggs! Most eggless mousse recipes end up more dense, similar to a pudding. But not this one. The secret to getting this texture without eggs is the food processor.

For a more traditional chocolate mousse with eggs, you might like this Baileys Chocolate Mousse!

Jump to Recipe

Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

Jump to:

• 🤷‍♀️ What is the difference between mousse and pudding?
• ❤️ Why you'll love this recipe
• 🧅 Main Ingredients + Notes
• 🔪 Recommended Equipment
• 📝 Instructions Overview
• 🎯 Why This Eggless Mousse Recipe Works
• ⏰ Tips for Making Eggless Chocolate Mousse
• 🧊 What's the best way to chill chocolate mousse?
• 💡Ideas for Possible Variations
• Easy Chocolate Mousse Recipe Without Eggs

Chocolate desserts are perfect any time of year, so if you're looking for a new one to make for a party or for your family, you must try this incredibly easy chocolate mousse recipe. So often, eggless chocolate mousse is more dense, almost like a pudding, but not this one.

I experimented with adding different liquors, and made the recipe with no liquor at all. I tried both semi-sweet chocolate chips and blocks to see if that would change the creamy texture. And I made it with dark chocolate and milk chocolate, all in an attempt to make the very best chocolate mousse ever.

As a note, the recipe is slightly modified from one a friend sent me called Bill's Food Processor Chocolate Mousse. Bill Hutton is the Executive Chef at Draeger's Cooking School in San Mateo, a town south of San Francisco. The recipe was also picked up by the Queen of Chocolate, Alice Medrich. I'm a huge fan of her recipes, and often make her Chocolately Chocolate Brownies.

🤷‍♀️ What is the difference between mousse and pudding?

There are several differences between a mousse and pudding desserts.

• A pudding is cooked, whereas a mousse is not.
• Mousse is made by folding in whipped cream or whipped egg whites into a base. This makes a mouse light and fluffy when compared to a denser pudding.
• Pudding can be served chilled, at room temperature, or warm. But a mousse is generally served chilled or frozen.

❤️ Why you'll love this recipe

• This mousse is eggless, eliminating any concern about using raw eggs.
• It's not necessary to purchase a block of chocolate and chop it into pieces. Chocolate chips work great thanks to the food processor.
• The food processor makes this eggless mousse incredibly fluffy.
• You can make it up to 3 days ahead.

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📝 Instructions Overview

Detailed instructions for making this great recipe for egg-free chocolate mousse are in the recipe card below, but here's an overview!

Step 1

Chop the chocolate. Pour the chocolate chips into the container of a food processor fitted with a metal blade. Run the processor until the chocolate is chopped into tiny pieces. Make the chocolate as finely ground as you can.

Step 2

Whisk. Whisk together the oil, liqueur and kosher salt in a small bowl or measuring cup.

Step 3

Simmer. Combine the milk and sugar in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.

Step 4

Melt the chocolate. As soon as the sugar is dissolved and the milk reaches a simmer, turn the food processor on, and pour the hot milk through the feed tube. Continue to run the food processor until the chocolate is completely melted.

Pour in the oil mixture, and continue to run the processor another 15 seconds.

Using a rubber spatula, scrape the melted chocolate mixture into a large bowl. Stir any unmelted chocolate pieces into the warm chocolate to melt them.

Step 5

Whip the cream and fold. Whip the cream to medium peaks, and fold into the chocolate, one-third of the whipped cream at a time, until completely incorporated.

Step 6

Chill. Spoon into ramekins or pretty dessert glasses and chill before serving.

🎯 Why This Eggless Mousse Recipe Works

• The food processor chops the chocolate chips into tiny pieces that melt more easily.
• The act of processing the melted chocolate with the hot milk at a high speed in the food processor begins to beat air into the mixture. This is critical to getting a fluffy mousse.
• Whipping the cream beats air into the cream, which makes the mousse light and fluffy when folded in.
• The small amount of liqueur makes the texture a little smoother. I've made it with and without the liqueur, and could definitely tell the difference.

⏰ Tips for Making Eggless Chocolate Mousse

• Process the chocolate chips as finely as you can. You may need to stop the processor to let the blade cool down, as you don't want to melt the chocolate at this stage.
• When melting the chocolate in the food processor with the hot milk, it is common to have some chocolate pieces trapped under the blade. You can either remove the lid and stir them in while the chocolate is still in the container of the food processor, or as soon as you scrape the chocolate into a bowl. The chocolate must still be warm to melt the stray chocolate pieces.
• Cold cream whips more easily than cream that is at room temperature.
• Whip the cream to medium-soft firmness. This means that when you turn the beaters up, the tips of the whipped cream will droop but hold their shape, as shown in the below photo.
• The chocolate must be at room temperature before folding in the whipped cream.
• Fold only one-third of the whipped cream into the chocolate at a time. And stop folding as soon as the whipped cream is incorporated. It's ok to have a few streaks, but only a few. If you over-fold the whipped cream, the mousse will be more dense instead of fluffy.
• As soon as the whipped cream is incorporated into the chocolate mixture, immediate spoon it into the serving dishes you plan to use.
• Cover with plastic wrap to chill, without the plastic touching the mousse.

🧊 What's the best way to chill chocolate mousse?

• Tightly cover the ramekins or dessert glasses with plastic wrap without touching the mousse. Another option is to spoon the mousse into short jars, and cover with a lid. Refrigerate for up to 3 days.

💡Ideas for Possible Variations

• Serve topped with chocolate shavings or cocoa powder. Or spoon a cherry sauce on top.
• Use a combination of milk chocolate chips and semi-sweet chocolate.
• This is a wonderful dessert for Christmas or Valentine's. To make it special, swap out the crème de cassis for other fruity liqueurs, Grand Marnier, Baileys Irish Cream, or crème de menthe.
• If you don't have vanilla extract on hand, check out these substitution suggestions.

As a final note, if you need any help planning holiday desserts, I recommend reading this guide on how to master holiday desserts.

Ingredients