The first time I made no egg chocolate mousse after watching an episode of Nigella Lawson’s cooking show, the recipe hardly made a blip on my blog. No one seemed to be interested since it’s not hard to make a more authentic chocolate mousse.
But that was over a decade ago. The internet is now awash with eggless chocolate mousse recipes — some with marshmallows and others without. I decided that the old recipe which I thought about deleting so many times was worth an update.
Easy No Egg Chocolate Mousse
Recipe byWe love chocolate mousse but the inclusion of raw egg in the dessert worries us about salmonella risk. So we make this easy no egg version instead. Just as good as the traditional dessert but without the health risk.
Ingredients
- 150 grams marshmallows
- ¼ cup butter
- 250 grams semi-sweet dark chocolate chopped
- 1 cup whipping cream
- chopped toasted nuts to garnish (optional)
- whipped cream to garnish (optional)
Instructions
- Soften the butter in a thick-bottomed pan over very low heat.
- Add the chocolate and marshmallows.
- Pour in one-third cup of hot water.
- Heat everything together, stirring often, over very low heat.
- Cook, scraping the sides and bottom of the pan often, until the mixture acquires a uniform color.
- Cool the chocolate and marshmallow mixture to room temperature.
- In a cold bowl, whip the cream until double in volume.
- Add a quarter cup of the cooled chocolate-marshmallow mixture and fold in gently.
- Add the remaining chocolate-marshmallow mixture and fold in until no white streaks remain.
- Chill your no egg chocolate mousse until ready to serve.
- To serve, scoop or ladle (or use a piping bag) the chocolate mousse into small bowls or dessert glasses.
- Optionally, sprinkle in chopped toasted nuts and top with a dollop of whipped cream before serving.
Notes
The first time I made eggless chocolate mousse, I used chocolate marshmallows. I like that version better but then again I like chocolate overload. That might be too much for most people so we used plain marshmallows this time.
Based on a recipe by Nigella Lawson.
Updated from a recipe originally published in October 28, 2009.
