Mousse au Chocolat is a great dessert, simple yet clever. I love the light, airy and creamy texture and the rich flavor of chocolate which you can taste in every bite.
There are a lot of recipes out there that contain raw eggs and not everyone can or wants to eat raw eggs. That’s why I made this Mousse au Chocolat without eggs. You will only need 4 ingredients to make it: heavy cream, whole milk, chocolate and gelatin.
Because there is no egg in this mousse, you can freeze any leftovers very well. See freezing instructions below. I have to admit that I usually have no leftovers and everything is gone within 1-2 days 🤣.
Tools & Equipment
- 4 ramekins or an airtight container
- Hand blender
- Medium bowl
- Medium saucepan
- Sharp knife
- Silicone spatula
- Small bowl
- Stand mixer fitted with the whisk attachment
- Whisk
Recipe Tips
Chocolate: I used a mixture of semi-sweet and milk chocolate. But you can also use dark chocolate. However, make sure to use high quality chocolate, because you will taste the difference. I use belgian chocolate from the Callebaut brand.
Gelatin: if you do not have gelatin sheets handy, you can use gelatin powder instead. Sprinkle 6g of gelatin powder over 30ml of cold water in a small bowl, stir and allow to bloom for 20 minutes.
Ice Water: make sure you use ice water, as warm or hot water will dissolve the gelatin immediately and you won’t be able to work with it. Let it bloom in the water until soft, for about 20 minutes.
Ingredients for Mousse au Chocolat
Step by Step Guide – How to Make Mousse au Chocolat
Fill a bowl with cold water and add a few ice cubes. Soak the gelatin sheets until they are soft. Place the chocolate in a medium heatproof bowl.
In a medium saucepan, bring the milk to a boil over medium heat and stir occasionally with a whisk. Remove from heat as soon as it boils. Pour half of the hot milk over the chocolate and let stand for 30 seconds.
Gently stir until the milk has melted the chocolate. Once melted, pour in the rest of the milk and stir until combined. Use a hand blender and emulsify the ganache until smooth, glossy and free of lumps.
Remove the gelatin from the water and squeeze out any excess water. Whisk the bloomed gelatin into the hot ganache until dissolved. The ganache should have the consistency of mayonnaise when finished. Let the ganache cool to 32-35°C / 90-95°F.
In the bowl of a stand mixer whip the cream on medium speed until soft-medium-stiff peaks form. Slowly pour the ganache into the whipped cream while constantly folding until fully incorporated. Do not overmix, as this can deflate the airy texture.
Fill the mousse into ramekins or in an airtight container, cover with plastic and press it directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 1-2 hours or overnight to set.
Take a sharp knife and cut some chocolate into small chunks. Top your mousse with the chocolate chunks right before serving.
Storage: keep leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. Thaw the mousse in the fridge overnight.
My Summary for Mousse au Chocolat
Difficulty: simple.
Taste: this chocolate mousse tastes like heaven, full of high quality chocolate. It is just a dream.
Texture: the mousse has a great airy texture, it is super creamy and also a bit crunchy thanks to the topping with the chocolate chunks.
TIME: prep time is about 45 minutes. After that, the mousse needs to be chilled in the fridge for at least 1-2 hours or preferably overnight to fully set.
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