Chocolate mousse with no eggs

Chocolate Mousse No Eggs No Egg Yolk



1/2 L. whipping cream,
110 gr milk chocolate,
1 pinch salt,
1 tsp. vanilla extract,
3 tbsp sugar or the equivalent of Stevia,
1 heaping teaspoon unflavored gelatin,
2 oz water,
A small teaspoon of fresh lemon juice.


1. Whip the whipping cream to stiff peaks with the lemon juice and sugar (Stevia).

2. While whipping the cream, melt the chocolate in a bowl over steam bath.

3. Add the vanilla extract and the pinch of salt to the melted chocolate and stir well.

4. Sprinkle the gelatine over a tiny splash of water in another bowl.

5. Bring to a boil the 2 ounces of water and then pour it over the gelatin while stirring.

6. Now add the dissolved gelatine to the melted chocolate and stip well.

7. Let the chocolate mixture cool down slightly for 5 minutes.

8. Pour the chocolate mixture in the bowl with the whipped cream and fold it in while stirring with a whisk.

9. Portion the chocolate mousse in cups using spatula or a piping bag if you prefer.

You should get around 6 to 8 portion cups, since the whipping made the cream grow in volume.

10. Refrigerate for at least 2-3 hours, or preferably overnight.

Check my other Chocolate Mousse recipes here: Chocolate mousse cake recipe, chocolate mousse in martini glass, Chocolate mousse with coffee and liquor, cheers.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments

Chocolate Mousse Recipe with No Eggs | Copyright ©