I’ve loved chocolate mousse since I was a child. Then, I learned that is made with raw egg yolks. Despite the salmonella scare, I continued gorging on chocolate mousse. The first time I saw Nigella Lawson make this easy eggless instant chocolate mousse in her TV show, I promised myself I’d try her recipe. If I can enjoy my chocolate mousse without the threat of catching salmonella, why not?
So, I did try making chocolate mousse with no raw egg yolks. Topping the mousse with whipped cream and chocolate bits made this lovely dessert even better.
It’s good, no question about it. Except for the part about not paying attention to the list of ingredients that says “dark chocolate”. I used milk chocolate, the mousse turned out a bit too sweet. I’ve learned my lesson. Next time, it’ll be dark chocolate. There’ll be next time? Oh, yes. The smooth, silky mousse was just lovely. And the recipe is so easy to follow. Many next times, definitely.
Eggless instant chocolate mousse
Print PinIngredients
- 150 grams marshmallows (I used chocolate marshmallows but plain ones are fine)
- 1/4 cup butter at room temperature
- 250 grams chocolate (please used the best quality dark chocolate you can find)
- 1/3 cup very hot water
- 1 cup whipping cream
- whipped cream and chocolate bits for garnish (optional)
Instructions
- Chop the chocolate or cut into very small pieces.
- Place the chocolate, butter and marshmallows in a thick bottomed pan. Pour in the hot water.
- Set the pan on the stove over very, very low heat to melt the chocolate, butter and marshmallows. Stir often, scraping the bottom to make sure that no chocolate sticks.
- When the mixture is smooth, turn off the heat and let it cool for a bit.
- While the chocolate mixture cools, whip the cup of cream.
- Fold the cream into the chocolate mixture until smooth. Pour the mousse into dessert glasses (I used champagne glasses) and chill in the fridge for about an hour or until the top can be touched without leaving a trace on the finger.
- Top the eggless instant chocolate mousse with whipped cream, sprinkle with chocolate bits and serve.
Hmmm, another super easy one! Definitely one that is very good to try!
hi, I have semi sweet chocolate chips. Will that do or does it have to be dark chocolates?
Semi-sweet will work too.
Miss Connie,
the picture looks great, makes me drool… i love chocolate mousse…
…and you’re using the freezer-to-stove-to-dishwasher corningware! inggit ako! (btw, is there another sale this year? hoping, hoping)
Will ask.
Hi Connie. Been an avid reader of your site and have tried some recipes when I have time. I am thinking of trying this one of these days. I am confused though. What’s the difference between a whipping cream and a whipped cream?
Hi Connie! Can I check how many servings the recipe above will yield? Thanks!
That depends on the size of the glasses you use.
Hi miss Connie,
Thank you for this recipe. Just have one question is the chocolate here and in other chocolate cake recipes are cooking chocolate?
For cakes and desserts, I kinda use cooking and eating chocolate interchangeably. Whichever is available at home. :)
Hi everyone!
I prepared this mousse today, for my family :) It turned out really well!!
Here are things that i noticed :
1) a heavy bottom pan DOES make a difference! It prevents the chocolate from melting too fast and sticking to the pan.
2) U can use thick cream instead of double cream
3) you will face a difficulty melting the marshmallows :( However, most of them will melt away as the chocolate mixture cools, even after you’ve added the cream. The Trick is to keep stirring!
4) @oj: makes about 4-6 servings. And insanely rich!
5) if you can’t cut the chocolate into pieces…use a hand shaver/grater!(the one to use to make cucumber shaves)
@Connie : Thank you so much for uploading the recipe here! Am a huge fan of your’s! and Nigella’s =D
hi Connie! can i cook this in a double boiler?
I doubt you’ll get enough heat to melt the marshmallows that way.