Name: Eggless Chocolate Mousse
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Place the water and sugar in a small saucepan over high heat and bring to a boil.

Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.

In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.

Place 1 heaping spoonful of the whipped cream into the chocolate mixture and stir to combine.

Gently fold the chocolate mixture into the remaining whipped cream until completely combined.

Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 3 days.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chocolate Tempering for Silky Texture 🍫
Melt chocolate over a double boiler or in short 20-30 second microwave bursts, stirring between each interval, to prevent seizing and ensure a smooth, velvety mousse consistency.
Whip Cream to Soft Peaks 🍶
Stop whipping heavy cream just before stiff peaks form—soft peaks fold more gently into chocolate without deflating and create a lighter, airier mousse texture.
Bloom Cinnamon for Depth 🤎
Toast ground cinnamon briefly in the warm chocolate or dissolve it in the water before mixing to release its essential oils and intensify its warm, complex flavor throughout the dessert.
Salt Enhancement Strategy 🧂
Use kosher salt and add it directly to the melted chocolate rather than the whipped cream—this allows salt to dissolve completely and amplify chocolate richness without grittiness.
Chill Before Serving ❄️
Refrigerate the finished mousse for at least 2-3 hours to allow flavors to meld and the texture to set to a perfect spoonable consistency that melts luxuriously on the palate.