Eggless Chocolate Mousse Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated Apr. 15, 2020
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Photograph and video: Vicky Wasik
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How to Make Eggless Chocolate Mousse

Why It Works

  • The alkalinity of Dutch cocoa prevents the dairy from curdling.
  • Condensing the milk and cream creates a thick, stable base without eggs.
  • Cocoa powder, a starch, intensifies the overall flavor while adding stability to the base.

The creamy toffee notes of homemade condensed milk set this recipe apart from the custardy, yolk-rich profile of traditional chocolate mousse. The result is a dark, silky smooth chocolate custard that lightens to a mousse-like texture with the addition of freshly whipped cream. If you like, the chocolate base can be made up to a week in advance to help streamline dessert prep for special occasions.

Recipe Facts

4.8

(4)

Active: 50 mins
Total: 2 hrs 30 mins
Serves: 6 servings

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Ingredients

For the Base:

  • 7 ounces plain or toasted sugar (1 cup; 195g)

  • 2 ounces Dutch cocoa powder, such as Cacao Barry Extra Brute (about 2/3 cup, spooned; 55g)

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 32 ounces milk, any percentage will do (4 cups; 910g)

  • 6 ounces heavy cream (3/4 cup; 170g)

For the Mousse:

  • 10 ounces heavy cream (about 1 1/4 cups; 285g)

Directions

  1. For the Base: Combine sugar, Dutch cocoa, and salt in a 5-quart stainless steel or enameled Dutch oven. When the cocoa is distributed into the sugar, whisk in the milk and cream. If you have a scale, weigh the pot and ingredients together so you can digitally track the reduction. Place over medium heat, stirring occasionally with a heat resistant spatula, until the milk begins to simmer, about 12 minutes.

  2. Continue simmering an additional 30 minutes, scraping continuously to prevent a milky buildup from forming around the sides, until the mixture is as thick and dark as chocolate pudding and reduced to about 2 1/3 cups or 24 ounces. If using a scale, the pot will weigh 23 ounces less than when you started. Transfer to a wide dish, such as a 7- by 11-inch casserole, cover with plastic, and refrigerate until thick and cold, about 1 hour.

  3. In the bowl of a stand mixer fitted with a whisk attachment, whip remaining cream to medium-stiff peaks. Meanwhile, stir the chilled cocoa-base until smooth. Fold in about half of the whipped cream, and, when well combined, gently fold in the rest. Immediately divide between individual dishes, using a pastry bag fitted with a star tip, if you prefer, then cover and refrigerate at least 30 minutes before serving. If you like, garnish with shaved chocolate, Valrhona's Crunchy Pearls, fresh fruit, or dollops of unsweetened whipped cream.

Special Equipment

Stainless steel Dutch oven, heat-resistant spatula

Notes

This recipe works well with any good quality Dutch cocoa powder, but for the deepest chocolate flavor and color I use Cacao Barry Extra Brute.

This Recipe Appears In

Nutrition Facts (per serving)
503 Calories
32g Fat
48g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 503
% Daily Value*
Total Fat 32g 41%
Saturated Fat 20g 99%
Cholesterol 99mg 33%
Sodium 157mg 7%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 7%
Total Sugars 42g
Protein 9g
Vitamin C 1mg 4%
Calcium 233mg 18%
Iron 4mg 20%
Potassium 286mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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