This easy chocolate mousse recipe without eggs is made from just 3 ingredients and has a prep time of 15 minutes ! With a rich chocolate flavour , this is one of the best chocolate mousse recipes out there!
- Why you should make this Milk Chocolate Mousse
- 3 Ingredient Chocolate Mousse Ingredients
- Variations
- Eggless Chocolate Mousse Recipe Storage
- Serving Suggestions
- FAQS
- Other Eggless Dessert Recipes
Mousse translates from French to “foam.” So a culinary mousse is a preparation of food that results in a light and airy, creamy, foam-like texture.
The original French Chocolate mousse contains eggs. Egg whites are beaten to create stiff peaks and egg yolks are mixed in with melted chocolate and sugar. The two mixtures are then folded together and refrigerated to set.
Traditional French mousse would not contain any whipped cream however many new recipes, particularly American, add whipped cream to make the mousse even lighter and airy.
This eggless mousse recipe is a great recipe as it is made without uncooked eggs. The consumption of raw eggs not advisable for pregnant women, very young children, the elderly, or anyone with a compromised immune system.
You truly will not miss the eggs in this homemade mousse either! The cream provides a pillowy airy-ness and it makes the recipe even simpler!
Just like my Quick and Easy Eggless Mango Mousse Recipe , Peanut Butter Mousse or 2 ingredients easy Caramel Mousse
Homemade chocolate mousse is decadent enough for a party but also easy enough to prepare whenever the chocolate craving hits! Just like these 2-ingredient Chocolate Truffles
You cannot beat a delicious chocolate mousse at the end of a meal. The decadent, rich flavours are simply so satisfying!
Chocolate mousse is one of my favourite desserts to serve at dinner parties because it is so easy to put together and chocolate is pretty much universally loved by everyone!
Other desserts that always go down a treat are my Turkish Delight Ice Cream , Keto Cottage Cheese Dessert , Air Fryer Salted Caramel Baklava , Vegan Burnt Basque Cheesecake and Puff Pastry Cream Horns
Why you should make this Milk Chocolate Mousse
Contains no eggs , no gelatine, no agar agar – it is completely vegetarian and does not require any special thickeners.
Perfect make-ahead dessert – perfect for parties and keeps well in the fridge for 2-3 days
Great for chocolate lovers – this decadent chocolate mousse is loaded with that malty, chocolate flavour!
One of the easiest desserts you can prepare – only simple ingredients are required, with few simple steps ensuring you get the recipe perfect the first time you try it!
No bake Chocolate desserts
Great for children’s parties, BBQs and even baby showers – this egg-free chocolate mousse is safe for pregnant women as it avoids using raw eggs.
Simple chocolate mousse is the easiest recipe to try out at home and is great for beginners in the kitchen.
3 Ingredient Chocolate Mousse Ingredients
See the recipe card for full measurements. The measurements do not need to be an exact science but as long as the ratio of chocolate to cream to sugar is approximately the same, you will be fine.
Chocolate – you can use dark chocolate or milk chocolate. Use a good quality chocolate as this basic recipe has so few ingredients you will definitely be able to taste it.
I have used milk chocolate here simply because it is what I prefer however, the mousse did turn out a bit lighter and has less of a chocolate-y taste, especially with the added cream as well.
I recommend going for a dark or semi-sweet chocolate with cocoa solids between 50-70%. More than 80% is considered bittersweet chocolate.
If using dark chocolate chips, ensure they are normal chocolate chips and not baking chocolate. Baking chocolate is designed to withstand heat and not melt during baking.
Avoid chocolate that is made with vegetable oil as the quality of chocolate is likely to be lower. Look for one that has cocoa butter in the ingredients instead.
I like to roughly chop my chocolate into small pieces to make it easier to melt in the cream.
Cream – I have used fresh double cream, equivalent to heavy cream in the united states. You can also use heavy whipping cream. In the UK, whipping cream is 36% fat and double cream is 48% fat. Both are suitable for whipping to create an airy whipped cream. For best results, I would stick to a cream with minimum 36% fat content.
Sugar – I like to add a little icing sugar It is also known as powdered sugar or confectioners sugar as it contains corn starch. The corn starch helps provide some hold to the mousse.
I went for 1 cup of chocolate to 1 and 1/2 cup of cream to 1/4 sugar. I used milk chocolate which is already sweet so you can always have a little taste test as you go.
Optional:
Yogurt – add a few spoons of strained plain yogurt or Greek yogurt to add extra creaminess and lightness. The yogurt also provides some probiotic benefits without affecting the taste. Strained yogurt has a creamy taste but significantly less fat than cream. In the video recipe, I have added 1/2 cup of strained yogurt for around 1 and 1/2 cup cream. (You may reduce up to 1 cup in total)
Unsalted butter – a knob of unsalted butter can be added to the chocolate ganache to make it extra silky.
Variations
Add a drop of vanilla extract
A few drops of orange oil to create an easy chocolate orange mousse
A pinch of cardamom powder to make Indian style chocolate mousse
Add a large pinch of salt such as sea salt flakes to make Salted Chocolate Mousse
For white chocolate mousse , you can use white chocolate instead of the milk chocolate. I would suggest using a little less cream as white chocolate contains more milk.
Add a teaspoon of instant coffee – instant espresso powder is a great way achieve a richer flavour and a darker colour without thinning out the mixture
Eggless Chocolate Mousse Recipe
Firstly, prepare your chocolate . I used chocolate slabs which I broke into smaller uniform pieces so that they can melt in the cream with ease.
To prepare the double boiler method , I used my Instant Pot but you can also do the same using a small saucepan and medium bowl on top.
I first added some cold water to the inner pot (do the same in the saucepan) and placed a large bowl over the top. The bottom of the bowl should not be touching the water.
In the heatproof bowl, heat the cream and chocolate over the bain marie. Do this over a low heat to prevent the melted chocolate from seizing.
Remove the bowl from the hot water once the chocolate ganache has begun forming. You risk the chocolate seizing if it is left on the heat for a long time.
Add any flavourings to the ganache if using then set aside and allow to cool. It is important that the chocolate has totally cooled before adding to the cream.
If you notice the ganache has released fat, do not worry as it will emulsify with the whipped cream.
If your ganache seems quite thick, whilst it is still warm, pour in a spoon of cream and stir gently until it reaches a thick but pourable consistency.
Next, prepare the whipped cream.
In a separate mixing bowl, whip the remaining cream until you get stiff peaks ie you will see the cream holds its shape on the whisk attachment.
If using double cream that has a high fat percentage, aim for medium peaks or soft peaks form. This is to prevent the mousse from becoming too stiff.
I like to bring my cream to room temperature as this really speeds up the time taken to whip. You can use an electric mixer or a wire whisk.
If using an electric hand mixer and using a high speed, ensure you do not over whisk or else the cream can split.
Fold the chocolate mixture gently into the whipped cream.
If you are using yogurt too, you can fold it in with the cream and ganache at this stage. Ensure the yogurt is smooth.
Spoon the mousse into individual serve ware. You could also set the mousse in a large chilled bowl
Alternatively, use a pastry bag to pipe the mousse into clear glasses.
Storage
Place the glasses in the fridge away from strong smells. I covered my glasses in plastic wrap. Allow the mousse to set for 3-4 hours or ideally overnight.
Remove from the fridge shortly before serving.
Serving Suggestions
You can top the mousse with more chocolate, fresh fruit, nuts, edible flowers, you name it!
Top with a spoon of fresh whipped cream.
Fresh raspberries and mint leaves add a pop of colour.
A quick option is to add a dust of cocoa powder.
Chocolate shavings add a je ne sais quoi.
Sprinkle rose petals if serving for a special occasion such as Valentine’s Day, Mother’s Day or Father’s day.
Homemade chocolate mousse can be served in small bowls, in an array of glasses, in ramekins or decorative tea cups.
There are a few distinct differences that make each of these treats unique. Pudding is a dessert that is more dense and thicker and is prepared with cooked milk and sugar and thickened with corn starch. Mousse is prepared with either egg whites or whipped cream to create lighter and fluffier texture because air has been whipped into the chocolate mixture.
It is really up to you. Traditional chocolate mousse uses only eggs for the airy texture, so if you want a traditional recipe, then using eggs is your best bet. There are many benefits to not using eggs, especially for many dietary reasons or health restrictions. You still achieve a similar taste and texture
Yes you can. Adding powdered sugar adds some corn starch to the mousse with helps provide hold.
There are a number of reasons. It could be because too high heat was used during the double boiler method. Remove the bowl as soon as the chocolate starts to melt. Also, the ganache must have totally cooled before it is added to the whipped cream Do not allow water to come into contact with the chocolate.
You can use a cream with less fat such as whipping cream vs double cream. You can also replace some of the cream with Greek yogurt or strained yogurt as it provides a light creamy taste and texture but with less fat. Using dark chocolate will also contain less fat than milk chocolate.
Other Eggless Dessert Recipes
3 ingredient Eggless Mug Cake
Baklava Barfi (milk fudge)
Grilled Pineapple
Instant Pot Tapioca Pudding
Vegan Jelly/Jello (2 ingredients)
Baked Yogurt with Spiced Orange Syrup
Eggless Mango Cheese Cake (Instant Pot)
Gulab jamun Mix Cake
Egg-free Orange Chocolate Cake
Vegan Pistachio Olive Oil Cake
Eggless Cheesecake Baked
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- YouTube
Chocolate Mousse without Egg (3 ingredients)
Equipment
- 1 Instant pot or stovetop
- 1 heat-proof bowl
- 1 Spatula
- 1 Whisk
- 1 serving cups
Ingredients
Chocolate Mousse without Eggs
- 1 ½ cup heavy cream double cream (UK)
- 1 cup chocolate approx 200g
- ¼ cup powdered sugar icing sugar (UK)
Garnish
- 1 tablespoon chocolate shaved/grated/curls
- 1 teaspoon rose petals edible
Instructions
- Add cold water in to the inner pot of instant pot or in a pan if using a stovetop.
- Select saute mode and place a heat-proof glass bowl.
- Add 3/4 cup heavy cream and chcolate, keep the saute/heat on low. 1 1/2 cup heavy cream, 1 cup chocolate
- Mix it with spatula everything together while chocolate melts, this should take only 2-3 minutes. Once melted, remove the bowl from the heat and keep stirring.
- Now in a stand mixer or hand held electric whisk, whisk the rest of the cream (1 cup) until it reaches soft peaks.
- Then add in the powdered sugar or icing sugar (seived) and whisk until you reach stiff peaks. 1/4 cup powdered sugar
- Add in the chocolate (it should cooled).
- Fold it in using a spatula each time.
- Place in serving glasses or decorative tea cups and refrigerate for up to two hours to allow it to set.
- When you are ready to serve, remove from the fridge 10 minutes early, top with grated/shaved chocolate and rose petals 1 tablespoon chocolate, 1 teaspoon rose petals
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Chocolate Mousse without Egg (3 ingredients)
Equipment
- 1 Instant pot or stovetop
- 1 heat-proof bowl
- 1 Spatula
- 1 Whisk
- 1 serving cups
Ingredients
Chocolate Mousse without Eggs
- 1 ½ cup heavy cream double cream (UK)
- 1 cup chocolate approx 200g
- ¼ cup powdered sugar icing sugar (UK)
Garnish
- 1 tablespoon chocolate shaved/grated/curls
- 1 teaspoon rose petals edible
Instructions
- Add cold water in to the inner pot of instant pot or in a pan if using a stovetop.
- Select saute mode and place a heat-proof glass bowl.
- Add 3/4 cup heavy cream and chcolate, keep the saute/heat on low. 1 1/2 cup heavy cream, 1 cup chocolate
- Mix it with spatula everything together while chocolate melts, this should take only 2-3 minutes. Once melted, remove the bowl from the heat and keep stirring.
- Now in a stand mixer or hand held electric whisk, whisk the rest of the cream (1 cup) until it reaches soft peaks.
- Then add in the powdered sugar or icing sugar (seived) and whisk until you reach stiff peaks. 1/4 cup powdered sugar
- Add in the chocolate (it should cooled).
- Fold it in using a spatula each time.
- Place in serving glasses or decorative tea cups and refrigerate for up to two hours to allow it to set.
- When you are ready to serve, remove from the fridge 10 minutes early, top with grated/shaved chocolate and rose petals 1 tablespoon chocolate, 1 teaspoon rose petals
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Rose Lassi is a cooling Indian yogurt drink made with yogurt, milk and rose syrup. Nothing is better than the easiest homemade rose lassi with this distinctive floral aroma that is made in under 5 minutes with only 4-ingredients .
This super easy Gulabi Lassi has a secret ingredient to make it extra creamy!
Rose Lassi (Creamy and Quick)
This Rose Lassi is made from rose syrup which provides flavour, sweetness and colour. The secret ingredient is to add cream which makes the lassi even silkier and smoother.
Nothing is better than homemade sweet lassi with this distinctive floral aroma that is made in under 5 minutes with only 4-ingredients . Just like my Iced Coffee with Ice Cream
Stir the senses with an Indian lassi drink that tastes as beautiful as it looks – delicate and aromatic with a romantic hue.
Gulabi Lassi is perfect for a romantic date night, Galentine’s Day with the girls. Cool down with this cooling drink during the summer, also it’s an excellent accompaniment for spicy food.
What is Lassi
Lassi is pronounced luh-see
Lassi is a popular Indian yogurt drink, commonly prepared in Indian subcontinent and is now popular worldwide. It is easy to prepare with a handful of ingredients and served chilled.
A basic plain, traditional Lassi recipe requires plain whole milk yogurt (curd or dahi), milk and ice. Usually, the top of the lassi layer is frothy. It’s very similar to a yogurt smoothie, except this is a little thinner.
It is perfect cooling drink for scorching summer days and with an Indian meal as a cooling properties as it compliments the spicy flavors.
This is not only a very nutritious drink for growing children but adults too. The yogurt in the lassi is full of probiotics that promote gut health, help digestion, and boost the immune system.
It is a firm favourite in our house and we are always looking for different flavours to enjoy. Whether it’s:
Mango Lassi is most the popular version you can find on the menu’s of Indian restaurants along with Plain Sweet Lassi and Salty Lassi. There are also fruity lassis are available such as Strawberry Lassi .
Mango Cheesecake Lassi you won’t find in any restaurants. Not only as a refreshing drink, but can be served as a dessert too.
Kefir Mango Lassi the new kid on the block!
Tropical Lassi
Caramel Lassi
Piyush Lassi
Why you should make this recipe
Nut free, Gluten-free, Vegetarian and Vegan option – all the ingredients that are used in this recipe, naturally gluten free and vegetarian. There are no nuts added to this recipe.
Looks elegant, floral and lightly sweet
Only 4 ingredients – all the ingredients are easily available from your local supermarket.
Ready in under 5 minutes
No-cook and filling drink
Perfect summer cooler or great on its own or to accompany a spicy meal.
Ingredients for Rose Lassi
Rose lassi is prepared with main 4 ingredients with the option of other ingredients. It is made with plain whole or full fat yogurt, Whole Milk, Cream and Rose Syrup.
Rose syrup – We use Rooh Afza brand, which is a popular herbal rose syrup. During Ramadan months, most of the supermarkets have offers on them. Rose syrup is easy to find in both British and Asian supermarkets.
In USA Monin and Guru brand rose syrup quite popular.
You specifically need rose syrup and not rose water. If you only have rose water or rose essence then you’ll need to add sugar. Also your lassi will remain white.
Yogurt – The main ingredient for lassi is yogurt/curd or Dahi. I always use plain whole yogurt.
For creamier and thicker lassi, you’ll require higher fat content yogurt. For rich lassi I would go for at least Fage 5% Greek yogurt.
Here I have added 10% Greek yogurt from Costco.
Milk – Milk is to thin out the lassi, for creamier lassi, I have used whole milk. For a lighter version omit totally and use water or use 2% skimmed/semi-skimmed milk.
Cream – our SECRET ingredient. Using cream takes this lassi to a whole new level. If you want to make the best lassi. Do not cut any corners and use cream! You will never make lassi any other way.
It gives you that restaurant style creaminess. Use single or double/heavy cream. Use half & half instead of the cream and milk in this recipe.
Tips:
Make sure the rose syrup/rose water you buy that is edible and not for skin care.
You do not need any added sugar in this recipe as the syrup is more than sweet enough. Go easy on the rose syrup as it is intense and can make the lassi overly sweet. It is better to add more as you go.
You can play around with the amount of water/milk as well to make a thicker lassi. Less water will still result in a yummy drink.
Some people like to add a pinch of salt to sweet lassi to enhance the flavours. I have not tried that yet.
For a change, use Kefir to make Kefir Lassi . Substitute the milk and yogurt for kefir and add the rose syrup. Kefir drink is available in British supermarkets.
Difference between Gulkand and Rose Syrup
“Gul” means flower and “qand” means sweet in Persian. Gulkand is a sweet preserve or jam/jelly made from pink Damascus rose petals. It is a dusky pink-brown colour and can be used in a variety of ways.
In South Asia, gulkand is used in sweet recipes. As it is cooling, it is also sometimes mixed with milk and consumed for its various health properties (following Ayurveda).
We have used gulkand in making Badam and Gulkand Katli
Rose syrup is a sugar syrup that has been flavoured with rose essence and is mostly coloured a vibrant pink. It is used in flavouring drinks and sweets.
Vegan Rose Lassi
To make vegan lassi substitute the milk and yogurt. Oat milk is very creamy so still gives a thick creamy consistency.
Unsweetened plain yogurt such as coconut or cashew and add a few drops of fresh lemon juice to add some tang.
Rose syrup is vegan – but check the bottle just in case!
Rose Lassi Variations:
For Rose and Cardamom lassi add a small pinch of cardamom powder +/- nutmeg powder.
Vanilla and Rose – add a small drop of pure vanilla essence/vanilla extract/vanilla pod seeds.
Add a tsp of lavender syrup along with the rose syrup for Rose and Lavender
Rose and Mango – instead of rose syrup, use a few drops of rose water and add 2 tbsp of tinned mango pulp
Use some crushed pistachio nuts or use a pistachio syrup for Rose and Pistachio .
How to make Rose Lassi:
To make rose lassi, add all the ingredients in a blender jar, and blend for 30 seconds or until smooth and frothy.
Or add everything in a big bowl, pitcher, jug and use hand blender or whisk until smooth and frothy.
Pour the lassi into serving glasses or keep it chilled in the refrigerator until it’s ready to serve.
Garnish with edible rose petals.
How to Serve
Rose Lassi is a summer cooling drink. Whether serving it during scorching heat or with spicy food, it must be chilled.
Pour chilled Rose Lassi in to serving glass, and you will get a creamy frothy top. Some Indian restaurants serves lassi in tall glasses.
Rose Lassi is perfect for date night or serve to entertain kids with the bright pink color!
Lassi is best with any Indian food or spicy Indian food. It goes along with spicy Indian snacks Bread Pakora or Packed Potato Bhajia (aka Atom Bomb Bhajia).
It’s a great way to finish off a spicy Indian dinner as it is sweet like a dessert and cools down your stomach.
Storing
Store the lassi in an airtight container or large covered pitcher in the fridge for up to a day. Give it another mix before serving.
If you have now ended up with a big bottle of rose syrup, here are some delicious Rose Syrup Recipes :
Rose Sherbet/Sharbat with Hibiscus and Basil Seeds
Rose mocktail – made with 2 ingredients.
Drink mixed in with cold milk
Add to hot chocolate for a “Turkish Delight” hot chocolate
Mix with cream soda/champagne and make easy mocktails/cocktails
Drizzle over plain or vanilla ice cream
Other colourful drink recipes:
Ruby Chocolate Latte Lavender Frappuccino Harry Potter Butterbeer Recipe
Rose Lassi Recipe
Ingredients
- 1 cup Greek yoghurt chilled
- ½ cup Whole milk chilled
- ¼ cup cream or half and half
- ¼ cup rose syrup
Garnish (optional)
- 1 teaspoon rose petals edible
Instructions
- In a blender or big glass blend/combine yogurt, milk and cream. 1 cup Greek yoghurt, 1/2 cup Whole milk, 1/4 cup cream
- Pour rose syrup according to your liking, mix it again. 1/4 cup rose syrup
- Pour in a serving glass, garnish it with rose petals and serve chilled.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This rose lassi originally created and posted in March 2012, but since we have updated the post with new pictures and content.
