Chocolate Mousse it one of the best desserts. And it’s easy to make and tastes really awesome.
Most recipes use raw eggs, which generally shouldn’t be a problem. Every time I make a mousse, though, there’s always someone worried about salmonella. That’s why today I chose to post an eggless mousse recipe. So you should try this recipe at home. It will take only 5-6 ingredients to make it.
Here I will tell you how to make classic chocolate mousse without egg.
Eggless Chocolate Mousse Recipe in less than 1 Hours
- 300 g Dark Chocolate
- 250 mL Cream
- ¼ tbsp Salt
- 2 tbsp Butter
- 0.5 tbsp Vanilla essence
- 50 g Walnuts Optional
- Take an empty saucepan and preheat it at 350° F (176.667° Celsius) for 5-10 minutes. Add a little portion of butter and let it melt. Add the salt to it.
- At this time, take the chocolate bar and cut it into small rough pieces. Transfer it into a bowl and put it in the oven.
- Use a spatula to stir the chocolate until it's melted and the texture becomes perfect. In a bowl take 250 ml fresh cream, add the melted butter and 200 ml chocolate into it. Save the rest of the chocolate for later.
- Use a blender to mix the chocolate, cream and butter together until it becomes smooth. Now take the small glasses and put some walnuts in the empty glasses (optional). Add a small amount of mixture to each of the glasses.
- Keep it in the refrigerator for 10 minutes. Then add the melted chocolate to each of them and refrigerate it for 3-4 hours. You can also refrigerate them overnight.
- And it's almost ready to be served. Add some strawberries or blueberries (according to your choice) on the top of the mousse for garnishing. And serve the cool classic chocolate mousse.
Also read: Veg Momo Recipe
What does Chocolate Mousse mean?
Mousse means foam in French, which implies the airy texture this dessert should have. Basically, the lightness of the mousse is dependent on the ratio of whipped cream or whipped egg whites to the other ingredients. Using just egg whites without cream will make the mousse more delicate and light while adding egg yolks, butter, or cream (even if whipped) will create a richer flavour and somewhat heavier texture.
Does chocolate mousse contain eggs?
Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants. … Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.
How do you fix a broken chocolate mousse?
Heat about 2 Tbsp of cream till it begins to steam slightly. Turn off the heat and whisk your broken ganache into the cream little by little till everything is once again incorporated, smooth and glossy.
Does all mousse have gelatin?
Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. … For example, a mousse that’s contained inside a glass or other vessel can have less gelatin than a mousse used as a filling for a cake.
What makes chocolate mousse light and fluffy?
A chocolate mousse is a foam, air bubbles have been incorporated into a rich chocolatey mixture. The trick of any good foam is to stabilize the air bubbles into the foam. … The air bubbles in a chocolate mousse are surrounded by chocolate, possibly gelatin, cream and raw eggs.
How long does chocolate mousse last?
Chocolate mousse will keep in the fridge for 4-5 days. You can absolutely freeze chocolate mousse, and it will last in the freezer for up to 2 months.
Why is my chocolate mousse hard?
When the chocolate has melted, remove the bowl from the heat. Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined – if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
What are the four basic components of a mousse?
It is made with four components: The base or principal flavoring agent: chocolate, passionfruit, chicken liver, salmon, etc. The binder: egg whites and/or gelatin. The lightening agent (aerator)—the component that gives mousse its light, airy texture—beaten egg whites or whipped cream.
What’s the difference between pudding and mousse?
Mousse is lighter and fluffier than pudding. Pudding is usually cooked to thicken the pudding mixture. Mousse is thickened from whipping the cream and egg whites and then folding into the melted chocolate.
Can you get sick from chocolate mousse?
Lovers of aioli, chocolate mousse and tiramisu need to know these dishes can cause nasty food poisoning. As a result raw eggs are now responsible for a greater percentage of reported cases of salmonella-related food poisoning.
Should you refrigerate chocolate mousse cake?
The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold.