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May 31, 2012 09:47 AM

Chocolate mousse without eggs or gelatin?

Hi everyone! This is my first post, so I'm really hoping I'm in the right spot. :) I'm trying to plan a dinner for my partner and for dessert, I'd like to do a homemade chocolate mousse with homemade whipped cream on top. My problem is finding a recipe that doesn't use eggs or gelatin. She's very allergic to egg yolk and I'm creeped out by gelatin. I'd still like to have the mousse come out nice and fluffy. Egg whites can be used as a last resort, but I'd prefer no eggs. Any help would be greatly appreciated! Thanks!

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  1. Haven't tried this one, but it fits your criteria and the reviews are decent.

    1. Chocolate mousse using no ingredients but chocolate and water;

      Very interesting intensity of chocolate flavor.

      8 Replies
      1. re: cowboyardee

        Thanks for this post. I watched the video. Looks amazing and easily flavored (I might add a little Cointreau or maybe not)!

        1. re: cowboyardee

          Wow, that looks amazing! I might just try this one. Thanks!

          1. re: cowboyardee

            It is amazing - you can't quite believe it is going to come together then it does. It is really important you don't over-whip it as it firms up quite a bit, especially if you are going to chill it. If you are eating it straight away it is quite soft. I think a little bit of sugar helps round out the flavor.

            1. re: cowboyardee

              Wow, thanks, cowboyardee. I watched the video and was gobsmacked. Who would have thought!

              1. re: cowboyardee

                So I went ahead and made Herve This' Chocolate + Water = Mousse (thank you Cowboyardee).

                1. It works. You do get chocolate mousse. I used Newman's Own 70% chocolate.

                2. It is quick, very easy and forgiving. As the mixture got nice and creamy, the sides of the bowl got too cold and the chocolate on the side of the bowl solidified. After spooning out the soft part, I tossed the bowl into the microwave for a few seconds, it liquified slightly, and I gave it a few whisks (not over the ice bath) and it was mousse-like again.

                3. It's very rich and tastes like - chocolate. As you can see from the pix below I used the mousse for little bite-size tarts for a barbecue I'm going to today. They will be topped with fresh whipped cream just before serving.

                4. When chilled the mousse turns hard so leave out at room temperature for awhile before serving. However, the more I think about it, I don't think it even needs to be refrigerated. It's only chocolate and water. There's no dairy or eggs in it.

                5. Will I make it again? Yes, if I need chocolate mousse in a pinch (surprisingly that doesn't happen as often as one might think...). Overall, I prefer the texture and taste of Julia Child's mousse which I have been making for years. But this one is a handy little number to have in one's arsenal, and for these mini tarts where you want to pack a lot of flavor in a small bite, it's perfect and very quick!

                1. re: TrishUntrapped

                  Nice report, Trish. I find that recipe is not ideal for situations where the mousse makes up the bulk of the dessert, but it's extremely useful for desserts where it's used more as a component since it stands up to other flavors so well.

                  1. re: cowboyardee

                    Here is a pic of the finished tarts (for a birthday/barbecue). When all is said and done, I found the texture to be more like ganache rather than a light airy mousse. As you said Cowboy, this makes for a nice component for a dessert, rather than being served in a bowl all by its lonesome. It might also make good truffles.

                    1. re: TrishUntrapped

                      hi trish

                      looks great......if i could source it out locally, i would get some chinese ginger in syrup and finely chop it and garnish the top of the tart with it.....

              2. It's long ago so I can't recall which TV show it was on, but I saw (and later made) a chocolate mousse that was merely melted chocolate cooled, mixed with sugar, vanilla, and heavy cream, then returned to the fridge till re-chilled, after which it was beaten until the desired degree of fluffiness was reached.

                1. There's vegan gelatin, if you want to experiment a little. I've seen it at Whole Foods and there are recipes online for it.


                    this nigella recipe uses marshmallows instead of egg whites. my housemate made it once and it was pretty dense but he's not known for his ability to follow a recipe! the reviews on the website seem pretty positive.

                    1 Reply
                    1. re: gembellina

                      Marshmallows contain gelatin. Or at least the ones I have do.