Easy chocolate mousse without eggs for Christmas
Prep: 15 min · Cook: 5 min · Makes: 6 glasses · For:
Classic chocolate mousse uses raw eggs, which is not ideal for little ones, pregnant guests or anyone who prefers to avoid them. This version needs only two ingredients, chocolate and cream, and it is just as light, silky and chocolatey.
It takes fifteen minutes to make, you prepare it the day before, and it looks wonderful in small glasses with a few red berries on top.
Tips
- Use good chocolate. It is the main flavour, so choose one you like eating.
- Soft peaks, not stiff. Lightly whipped cream gives a softer, airier mousse.
- Small portions. It is rich, so little glasses or espresso cups are plenty.
Variations
- White chocolate: use white chocolate and add a little lemon zest. Use only 60 ml of hot cream because white chocolate is softer.
- Mint: add a drop of peppermint extract and decorate with a mint leaf.
- Layers: spoon crushed biscuits or berries between layers of mousse.
Little helpers
Children can stir the melted chocolate, whisk the cream (with an electric whisk and a grown-up nearby) and decorate the glasses.
Ingredients
- 200 g dark chocolate (55-70% cocoa)
- 400 ml double cream, cold
- 1 tbsp sugar (optional, for a sweeter mousse)
- a pinch of salt
- grated zest of half an orange or a pinch of cinnamon (optional)
- To decorate: chocolate curls, a little whipped cream, raspberries or pomegranate seeds
Method
- Chop the chocolate finely and put it in a heatproof bowl.
- Heat 100 ml of the cream in a small pan until it just starts to steam, then pour it over the chocolate. Leave for 2 minutes, then stir gently until smooth and glossy. Stir in the salt and the orange zest or cinnamon.
- Let the chocolate cream cool for about 10 minutes until it is lukewarm, not hot and not set.
- Whip the rest of the cold cream with the sugar, if using, until it holds soft peaks. Stop before it gets stiff.
- Stir one big spoonful of whipped cream into the chocolate to loosen it, then gently fold in the rest with a large metal spoon or spatula until no white streaks remain.
- Spoon or pipe the mousse into six small glasses. Cover and chill for at least 2 hours, or overnight.
- Decorate just before serving with chocolate curls, a swirl of cream and a few berries.
Questions
Why does my mousse look grainy?
The chocolate was too warm or too cold when it met the cream. Let the chocolate cool to lukewarm, and fold rather than stir hard.
How far ahead can I make it?
Up to 2 days ahead, covered in the fridge. Add the decorations on the day.
Is it suitable for children?
Yes, it has no raw egg and no alcohol. For young children, use milk chocolate or half milk and half dark chocolate for a milder taste.
You might also like
