The best ways to make chocolate mousse without eggs - 3 recipes
Chef Tips and Tricks
VIDEO: Chocolate Soufflé in a Mug
Make this delicious, melt-in-your-mouth chocolate soufflé for you and two friends!
Ingredients
- 3 mugs
- 1 cup milk
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chunks or chips
- 4 eggs
- Salt
- Butter
- Brown sugar
Method
- Preheat the oven to 350°F.
- Set your stove on a low heat setting.
- In a sauce pan, add the milk, powdered sugar, cocoa powder, and salt. Mix well over low heat.
- Once the mixture thickens to a doughy texture, remove from the heat.
- Add chocolate chunks and stir thoroughly.
- Separate the egg yolks and egg whites into two separate bowls.
- Add the egg yolks to the chocolate mixture. Stir thoroughly.
- In a mixing bowl, beat the egg whites into stiff peaks.
- Add the whipped egg whites to the batter and gently fold them in.
- Using a cube of butter in your fingers, line the mugs with a coat of butter, then top with a coat of brown sugar. Tilt and shake the mug until the sugar sticks to the butter in a consistent layer all over the inside of the cup.
- Pour the batter equally into each of the 3 cups.
- Put the cups on a baking tray and place in the oven for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated Chocolate mousse without eggs recipes
Coconut Chocolate Mousse
By Cassandra
Open the can of coconut milk, pour into a bowl and let sit out in the fridge overnight (it helps the coconut milk t...
- 1 can of coconut milk (not lite)*
- 5 tablespoons of cocoa powder
- 2 tablespoons of powdered sugar
Avocado Chocolate Mousse
By solara6
Add all ingredients to food processor
- 2 avocados
- 1/2 C cocoa powder
- 1/2 C honey
- 1/3 C coconut milk
- 2 t vanilla
- pinch cinnamon
Instant Chocolate Mousse
By sarascharft
Put the marshmallows, butter, chocolate and water in a heavy-based saucepan
- 150 grams mini marshmallows
- 50 grams soft butter
- 250 grams dark chocolate (minimum 70% cocoa solids) chopped into small pieces
- 60 ml hot water (from a recently boiled kettle)
- 284 ml double cream
- 1 teaspoon vanilla extract
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