We 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.
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.
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.
Connie Veneracion's Easy No Egg Chocolate Mousse https://renaissance.mom/easy-no-egg-chocolate-mousse/ June 10, 2021