This is a light, airy, eggless chocolate mousse recipe that require only 5 ingredients. No baking, no gelatin, or hours of whisking.
- Eggless (Egg-Free) Mousse
- Ingredients You’ll Need
- Hina’s Tried and True Tips
- Watch Chocolate Mousse Video
- Eggless Chocolate Mousse Recipe
Mousse is a classic Italian dessert. The traditional mousse recipe revolves around – eggs, chocolate, sugar, cream, and sugar. A perfect chocolate mouse is light and airy yet creamy and decadent.
Eggless (Egg-Free) Mousse
Many mousse lovers are allergic to eggs or avoid eggs for specific reasons. Hence the eggless chocolate mousse recipe came into existence. And over the years, this egg-free mousse became quite popular because:
- easy process
- perfect texture
- no gelatin or china-grass
- only 5 ingredients required
- meal prep friendly dessert
Ingredients You’ll Need
- Chocolate – Good quality dark chocolate is the best to make the mousse. Avoid using milk chocolates or confectionery chocolates . The quality of the chocolate defines the colour, taste, and texture of the mousse. I prefer unsweetened 70% – 80% dark chocolate for baking or making desserts. Semi-sweet or bittersweet dark chocolate works well too.
- Cream – You need a heavy whipping cream for making the mousse.
- Coffee – You need a strong instant coffee powder. If coffee steeping is too much for you, use brewed coffee as we did for Vietnamese coffee or the espresso.
- Sugar – Caster sugar or powdered white sugar is the best to combine with the cream while whipping it. Granulated sugar will not dissolve in the cream.
- Water – To steep the instant coffee powder. Skip it if using espresso or filter coffee decoction.
Hina’s Tried and True Tips
- Chocolate : Do not heat the chocolate for too long in the microwave. It will get spoiled. Make sure the melted chocolate is not hot while mixing in the cream. It should be at room temperature.
- Cream – Use only heavy whipping cream for making the mousse. In India, I have tried making this eggless chocolate mousse with Mother Dairy and D’lecta Cream, and the result was satisfying. Please avoid using low-fat creams like Amul for making chocolate mousse.
- Ensure the cream and the mixing bowl are chilled or cold to the touch before whipping. During the summer season, keep the bowl and the whisk attachment in the fridge for a few minutes before whipping the cream. This reduces the whipping time.
- Do not whip the cream for too long . We need only soft peaks like soft-serve ice cream and not stiff peaks. Chocolate will not mix properly in the stiff cream.
- After adding the melted chocolate, do not whisk or mix the cream for too long. Else it will deflate and become liquid. Use the cut-and-fold method with minimal force.
- Adding coffee is optional in this recipe. You can skip this step. But make sure not to add too much liquid coffee to the chocolate. They will not mix properly.
- Consistency : The chocolate mousse is all about the light, airy texture. Hence, follow the ingredient measurements and the tips/tricks strictly.
Watch Chocolate Mousse Video
Would you like to explore a few more eggless desserts? Try this moist Chocolate Cake , Cafe Style Eggless Brownies , or the sugar free Eggless Date Nut Bread .
Ingredients
- ▢ 200 gram dark chocolate or semi sweet dark chocolate, roughly chopped
- ▢ 1 tablespoon instant coffee
- ▢ 1 – 2 tablespoon hot water
- ▢ 500 ml heavy whipping cream
- ▢ 2 tablespoon caster sugar or powdered sugar
Ingredients For Crumble:
- ▢ 5 – 6 slices chocolate cake
Instructions
- Start with steeping coffee. Combine instant coffee with hot water. Mix, cover, and set aside to steep. You can use a tablespoon of filter coffee decoction or espresso coffee.
- Prepare a double boiler. Heat a cup of water in a saucepan. Place bowl with chopped chocolate on top of the saucepan ( refer video for tutorial ). Continuously, stir the chocolate to melt. Turn off the heat once the chocolate is 50% melted. Continue stirring until choclate is silky smooth.
- Add steeped coffee. Stir to combine for 1 minute. Set aside melted chocolate to cool down at room temperature.
- Combine whipping cream and sugar in a bowl. Whip the heavy cream using a hand mixer till soft peaks form.
- Add the cooled down melted chocolate in the whipped cream. Gently cut and fold to mix. Do not whisk the cream with too much force as it will deflate.
- Crumble a chocolate cake using a fork.
Assemble Mousse:
- Add a tablespoon of crumble in the base of serving glass.
- Fill the cups with chocolate mousse. Cover with a cling foil and refrigerate for a minimum of an hour or at least 15 – 30 minutes before serving
- Serve Chocolate Mousse chilled with whipped cream.
Recipe Notes:
Use only dark chocolate or semi-sweet dark chocolate for making the mousse. Avoid using milk chocolate or confectionary chocolate.
You can melt chocolate in a microwave for 10 – 20 seconds. Whisk until silky smooth. But do not heat the chocolate for too long in the microwave it will get spoiled.
Make sure the melted chocolate is not hot while mixing in the cream. It should be at room temperature.
Use only heavy whipping cream for making the mousse. In India, I have tried making this mousse with Mother Dairy Cream and the result was satisfying. Make sure cream, and the mixing bowl is chilled or cold to touch before whipping.
During the summer season, keep the bowl and the whisk attachment in the fridge for few minutes before whipping the cream. This reduces the whipping time.
Do not whip the cream for too long. We need only soft peaks like soft-serve ice cream and not stiff peaks. Chocolate will not mix properly in the stiff cream.
After adding the melted chocolate, do not whisk or mix the cream for too long else it will deflate and become liquid. Use the cut and fold method with minimal force.
Adding coffee is optional in this recipe. You can skip this step. But make sure not to add too much liquid coffee in the chocolate. They will not mix properly.
Nutrition
We follow a strict NO SPAM Policy
Eggless Chocolate Mousse Recipe
Equipment
- Hand Mixer
- Mixing Bowl
Ingredients
- 200 gram dark chocolate or semi sweet dark chocolate, roughly chopped
- 1 tablespoon instant coffee
- 1 - 2 tablespoon hot water
- 500 ml heavy whipping cream
- 2 tablespoon caster sugar or powdered sugar
Ingredients For Crumble:
- 5 - 6 slices chocolate cake
Instructions
- Start with steeping coffee. Combine instant coffee with hot water. Mix, cover, and set aside to steep. You can use a tablespoon of filter coffee decoction or espresso coffee.
- Prepare a double boiler. Heat a cup of water in a saucepan. Place bowl with chopped chocolate on top of the saucepan ( refer video for tutorial ). Continuously, stir the chocolate to melt. Turn off the heat once the chocolate is 50% melted. Continue stirring until choclate is silky smooth.
- Add steeped coffee. Stir to combine for 1 minute. Set aside melted chocolate to cool down at room temperature.
- Combine whipping cream and sugar in a bowl. Whip the heavy cream using a hand mixer till soft peaks form.
- Add the cooled down melted chocolate in the whipped cream. Gently cut and fold to mix. Do not whisk the cream with too much force as it will deflate.
- Crumble a chocolate cake using a fork.
Assemble Mousse:
- Add a tablespoon of crumble in the base of serving glass.
- Fill the cups with chocolate mousse. Cover with a cling foil and refrigerate for a minimum of an hour or at least 15 - 30 minutes before serving
- Serve Chocolate Mousse chilled with whipped cream.
Video
Notes
Use only dark chocolate or semi-sweet dark chocolate for making the mousse. Avoid using milk chocolate or confectionary chocolate.
You can melt chocolate in a microwave for 10 - 20 seconds. Whisk until silky smooth. But do not heat the chocolate for too long in the microwave it will get spoiled.
Make sure the melted chocolate is not hot while mixing in the cream. It should be at room temperature.
Use only heavy whipping cream for making the mousse. In India, I have tried making this mousse with Mother Dairy Cream and the result was satisfying. Make sure cream, and the mixing bowl is chilled or cold to touch before whipping.
During the summer season, keep the bowl and the whisk attachment in the fridge for few minutes before whipping the cream. This reduces the whipping time.
Do not whip the cream for too long. We need only soft peaks like soft-serve ice cream and not stiff peaks. Chocolate will not mix properly in the stiff cream.
After adding the melted chocolate, do not whisk or mix the cream for too long else it will deflate and become liquid. Use the cut and fold method with minimal force.
Adding coffee is optional in this recipe. You can skip this step. But make sure not to add too much liquid coffee in the chocolate. They will not mix properly.
Nutrition
A beetroot salad that’s bursting with freshness, colour, and aromatic herbs. Give it a try – you might just discover a new favourite way to enjoy beetroot!
- Ingredients You’ll Need
- How To Make Beet Salad
- Hina’s Pro Tips
- Beetroot Salad Recipe
Forget plain boiled beets. This salad recipe elevates beetroot to new heights, proving that healthy can be incredibly tasty and visually stunning. Beetroot Herb Salad is perfect as a light lunch , a stunning side dish, or a vibrant addition to any gluten free meal plan.
Why This Salad Will Steal Your Heart
- Nutrient Powerhouse: Packed with vitamins, good fat, and antioxidants.
- Flavour Bomb: Earthy sweetness of beetroot, and the bright, zesty notes of fresh herbs.
- Visually Stunning: That deep ruby red against vibrant green herbs? Pure edible art.
- Surprisingly Healthy: Gluten Free. Possible Vegan. Low Calorie and Glycemic Index
Looking for more Salads?
Ingredients You’ll Need
- Beetroot – the sweet, earthy, star of the salad.
- Herbs like parsley and dill are a classic pairing with beetroot.
- Pistachios for crunch, good fat, and nutty flavour.
- Optional Additions: Red Onion, Fresh Mint Leaves, Feta or Goat Cheese
For the Zesty Dressing: Extra Virgin Olive Oil, Honey, Lemon Juice, Garlic, Salt and Freshly Ground Pepper
Do you have any favourite additions to beetroot salad? Let me know!
How To Make Beet Salad
1. Prepare the Beetroots
- Method 1 (Roasting – Recommended for maximum flavour)
- Preheat your oven to 200°C (400°F). Wash the beets well, trim the tops and bottoms, and wrap each individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly, then the skins will slip right off. Cube them into bite-sized pieces.
- Method 2 (Steaming): Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
2. Chop Those Herbs!
- Finely chop your parsley, dill, or mint. Don’t be shy – the more herbs, the better!
3. Assemble the Dressing
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
4. Dress and Serve
- Add the cubed beetroots to the dressing.
- Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese. A final drizzle of olive oil and a twist of black pepper wouldn’t hurt either!
Hina’s Pro Tips
- Don’t Fear the Stain: Beetroot juice can stain! Wear gloves or work over a cutting board you don’t mind getting a little pink.
- Herb Power: Experiment with other herbs like chives, tarragon, green onion, or even a tiny bit of oregano.
- Make Ahead: This salad actually tastes better after chilling for an hour or two, allowing the flavors to meld. Add the nuts and feta just before serving to maintain their texture.
Get all my Salad Recipes here or you can buy my ebook with 40+ Healthy Salad Recipes . And if you love beetroots try is citrusy Beetroot Orange Salad or the creamy Beetroot Hummus .
follow me on Youtube or Instagram for latest recipes.
Ingredients
Ingredients For Salad
- ▢ 2 medium beetroot
- ▢ 4 sprigs dill leaves, finely chopped
- ▢ 2 sprigs parsley, finely chopped
- ▢ 5 – 6 unsalted pistachio
Ingredients For Dressing:
- ▢ 2 tablespoon extra virgin olive oil
- ▢ 1 teaspoon honey or maple syrup
- ▢ 2 garlic cloves, minced
- ▢ Juice of a half lemon
- ▢ ¼ teaspoon Himalayan Pink Salt
- ▢ crushed black pepper to taste
Instructions
- Wash, trim, and peel the beets, then steam for 15 – 20 minutes until tender. Drain, cool, and cube.
- In a large bowl, whisk together the olive oil, lemon juice, garlic honey/maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust seasonings if needed.
- Add finely chopped herbs and mix the dressing nicely.
- Add the cubed beetroots to the dressing. Toss gently to ensure everything is evenly coated.
- Sprinkle with toasted pistachio or feta cheese.
- Serve beetroot salad immediately.
Recipe Notes:
- This salad is meal prep friendly. From prepping beetroot to making the salad few hours beforehand, it all can be done in advance.
- Customise the salad by adding ingredients like red onion, feta cheese, walnuts or pecan nuts.
Nutrition
We follow a strict NO SPAM Policy
