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.
- 🤷♀️ 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.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for this eggless chocolate mousse recipe, go to the Recipe Card at the bottom of this post.
- Semi-sweet chocolate - use a good quality of chocolate, and two different percentages of cacao to give a greater depth to the chocolate flavor.
- Flavorless oil - grapeseed oil, sunflower oil and safflower oil are all great choices.
- Crème de cassis (a liqueur made from blackcurrants) - other liqueurs work well too particularly ones distilled from berries or cherries.
- Pure vanilla extract - do not use imitation vanilla extract. Tahitian vanilla is the best, IMO, but I also like Madagascar vanilla extract.
- Whole milk
- Granulated sugar
- Heavy whipping cream
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
🔪 Recommended Equipment
Having the right equipment for recipes makes prepping soooo much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
📝 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!
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.
Whisk. Whisk together the oil, liqueur and kosher salt in a small bowl or measuring cup.
Simmer. Combine the milk and sugar in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
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.
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.
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.
- Swap out the crème de cassis for other fruity liqueurs, Grand Marnier, Baileys Irish Cream, or crème de menthe.
Easy Chocolate Mousse Recipe Without Eggs
- Small saucepan
- silicone spatula
- Large bowl
- 6 ramekins or dessert glasses
- Electric hand mixer or standing mixer fitted with a whisk attachment
- 7 ounces semi-sweet chocolate chips (use 2 different % cacao for a richer flavor)
- 2 tablespoons neutral flavored vegetable oil (such as grapeseed, safflower or sunflower oil)
- 1 tablespoon Crème de Cassis liqueur (or other fruity liqueur - see the post for more ideas)
- 1 tablespoon pure vanilla extract
- ⅓ cup whole milk
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt (⅛ teaspoon sea salt)
- 1 cup heavy whipping cream
- Pour the chocolate chips into the container of a food processor fitted with a blade. Process it until the chocolate chips are as finely ground as possible. You may need to stop the processor if the blade becomes too warm. You don't want to melt the chocolate yet.Leave in the processor bowl.
- Whisk together the oil, liqueur, and vanilla extract in a small bowl or measuring cup. This will be poured into the food processor tube once the chocolate is melted, so whisking these ingredients in a measuring cup can be very convenient.Set aside.
- Bring the milk, sugar, and salt to a simmer in a small saucepan over medium heat. Stir to dissolve the sugar. As soon as the sugar is dissolved, and the milk is brought to a steady simmer, remove the pot from the heat. With the processor running, pour the hot milk through the feed tube in a steady stream, processing for 15 to 20 seconds, or until the chocolate is melted. Remove the lid of the processor to remove any ground chocolate left under the blade, and stir into the melted chocolate with a silicone spatula.Replace the lid of the processor.
- Pour the oil mixture through the feed tube into the melted chocolate and process for 5 to 10 seconds, until thoroughly blended. Scrape the chocolate mixture into a large bowl and let cool for 5 to 10 minutes while you whip up the heavy cream. The chocolate should be room temperature when the whipped cream is added.
- Whip the cream using either a hand held electric mixer or a standing mixer fitted with a whisk attachment until it holds a medium soft shape (not even close to stiff peaks). When you turn the beaters upside down, the peaks should droop, but hold their shape.
- Fold one-third of the cream into the chocolate mixture to lighten it using a silicone spatula. Fold in half of the remaining whipped cream, followed by the remaining whipped cream, just until blended.
- Immediately spoon the mousse between the ramekins or dessert glasses. Cover tightly with plastic, making sure the plastic doesn't touch the mousse. Refrigerate until serving.