The secret to this recipe is marshmallows. The gelatine in this eliminates the need to use eggs and also the lengthy setting time that’s common for classic mousse recipes.
Eggless Easy Chocolate Mousse Recipe
Source: How to be a Domestic Goddess
Mini marshamallows – 150 g (I used regular ones)
Butter – 50 g, softened
Chocolate – 250 g (I used 60% dark chocolate, and it was super intense), roughly broken into pieces
Hot water – 60 ml
Cream – 250 ml
Vanilla extract – 1 tsp
1. In a heavy-bottom saucepan, melt the marshmallows, butter, chocolate and water together, stirring every now and then. Note that the marshmallows take a while to meld down so I cut each further into 4 pieces. I’d recommend you do the same if using regular marshmallows.
2. Meanwhile, whip the cream with vanilla until thick.
3. Fold it into the cooling chocolate mixture until you have a smooth mixture.
4. Pour into individual ramekins / small serving bowls and let it set in the fridge for about 1 hour.
I halved the recipe and got exactly 2 portions of intense, chocolate-y mousse that was silky and had a wonderful texture. Using semi-sweet chocolate is more advisable since the flavour is intense otherwise.