Mousse Au Chocolat | Eggless Chocolate Mousse

Chocolate Mousse is one classic french dessert made with whipped eggs , cream and chocolate.The preparation includes incorporation of air bubbles to make it light and fluffy.Basically the airy part comes from egg whites ,but since I don’t use eggs ,I made it egg less.

I have adapted the recipe from here.Chocolate Mousse is very easy and quick recipe and can be served to guests as well.

If you want to save time, use store bought whipped cream and enjoy.This is my second day post for the third week of BM#55 under French Cuisine.So lets start the recipe.yum

Ingredients:
1 cup chocolate chips/dark chocolate
2 tablespoon unsalted butter
a pinch kosher salt
1 cup heavy whipping cream
1 teaspoon vanilla extract

To garnish
2 tablespoon whipped cream
Few chocolate chips

Method:
In a double boiler melt chocolate with butter and salt for 10 minutes or until melts completely.
In a mixing bowl start whipping the heavy cream using electric hand mixer or balloon whisk.
Add vanilla and whisk again until soft peaks forms.
Let the whipped cream rest in refrigerator while the melted chocolate cools.
Now slowly add the whipped cream in melted chocolate very gently in three to four batches.Just fold in the whipped cream in chocolate.
Transfer the mousse in serving glasses and let it cool for 2-3 hours or until set.
Spoon a layer of whipped cream over the top or simply pipe it out .

Garnish with some chocolate chips.Serve chilled.

Happines in the glass.

Enjoy!!

Serve-2 Prep time-20 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55