Easy Egg FREE Chocolate Mousse Recipe
Easy Egg FREE Chocolate Mousse Recipe
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My easy super delicious chocolate mousse recipe.
I make many different chocolate mousse but this one I call easy because it doesn't require eggs. Only three ingredients are used, chocolate, heavy cream and butter. In this recipe I use semi-sweet Hershey's chocolate chips.
This chocolate mousse requires NO eggs.
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EASIEST EVER CHOCOLATE MOUSSE CAKE RECIPE | CHOCOLATE MOUSSE CAKE AT HOME | EGGLESS DESSERTS #shorts
Episode 14 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
Bringing to you the silkiest ever chocolate mousse cake recipe that is every chocolate lover's dream come true ✨????.
With a nice layer of moist chocolate cake and a generous layer of yummy chocolate mousse, this recipe is a delight in every bite????????????????
Go try it now and you won't be disappointed for sure ✨????????
Ingredients
Base
✨6-7 pieces Britannia chocolate cake
✨1 tbsp espresso shot ( 1 tbsp water + 1/2 tsp coffee powder)
Mousse filling
✨3/4cup dark chocolate chips
✨1/4 cup fresh cream
✨1/2 cup whipping cream
Ganache topping
✨1/4 cup fresh cream
✨2 tbsp dark chocolate callets
Method
1. Line a 4-inch springform pan with parchment and keep it aside.
2. In a bowl pour hot fresh cream over dark chocolate chips. Mix until the chocolate melts completely and you have a smooth ganache.
3. In another bowl, whip the whipping cream to soft peaks and fold the ganache in it.
4. Place cake pieces in the bottom of the lined pan and make sure it’s all packed nicely. Soak it with the espresso shot
5. Pour the mousse on the top of the cake and flatten it using an offset spatula. Refrigerate it for 2 hours or until the cake sets completely.
6. For the glaze- pour hot cream over the chocolate and make it a liquid ganache.
7. Decorate the mousse cake with the glaze and serve.
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White & dark chocolate mousse — no raw eggs
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My preview video about how a little fat will mess up egg foams:
***RECIPE, SERVES FOUR***
4oz (113g) solid eating chocolate
2 eggs
2/3 cup (160mL) cream (plus more to whip for garnish if you want)
1/3 cup (67g) sugar (plus a little more, potentially)
a watery liquid (water, milk, coffee, booze, etc — amaretto is especially nice)
corn syrup
vanilla
cream of tartar
Get the chocolate melting in a small pot over gentle heat. Crack the eggs into a heat-safe mixing bowl, fish out the yolks and whisk them into the melted chocolate. Loosen up this chocolate mixture with enough of your watery liquid to make it whisk-able, about 1/4 cup (60mL) but it'll depend on the kind of chocolate you're using. If you're using very dark chocolate and an unsweetened liquid, you might want to stir in an extra teaspoon or two of sugar.
Whisk and cook the chocolate mixture until you see the egg yolks just starting to coagulate and thicken. If you're not sure, stop whisking for a sec and see of the mixture bubbles gently — if it does, you've gotten it hot enough. Transfer to a bowl to cool and get the pot soaking n the sink — you'll need it again.
In a different bowl, whip the cream until stiff, then stir in a splash of vanilla. Wash the whisk or the beaters or whatever you used, along with the pot.
Return to the pot to the stove with about 1/3 cup (60mL) water in it. Stir in the sugar and a glug of corn syrup to inhibit crystallization. Bring to a boil over high heat and cook until the syrup reaches 240ºF, 116ºC. While you wait, put a pinch of cream of tartar in the eggs and beat to stiff peaks.
When the syrup is at the target temperature, carefully drizzle it into the egg whites as you continue you beating them. The eggs will cook and start to go glossy. Keep beating for a few minutes until the meringue cools down and is only lukewarm to the touch.
Beat the cooled chocolate mixture into the meringue until smooth. Beat in the whipped cream for just a minute, until it's time to scrape down the bowl. Scrape down the bowl with a spatula and use gentle folding to get the mixture homogenous. Pour the mousse into serving glasses and chill before serving.
If you want, you could turn around and do it all again with a different chocolate (white instead of dark, for example) and pour that contrasting flavor on top of the one you first made, for a layered effect.
Once chilled, garnish with whipped cream or shaved chocolate or both or neither.
3-ingredient Marshmallow Egg Mousse
3-ingredient Marshmallow Egg Mousse
200g milk chocolate, chopped
6 Beacon Marshmallow Eggs
2 cups cream
Chop the Marshmallow eggs into pieces. Place in a heatproof bowl together with the chocolate and 1/2 cup cream. Place over a pot of simmering water and stir until melted and smooth. Allow to cool to room temperature. Whip the cream to stiff peak stage and gently fold into the cooled chocolate mixture. Divide the mixture between 6 jars/glasses and refrigerate for at least 6 hours. Decorate with chocolate curls and serve!
Classic Chocolate Mousse - Natasha's Kitchen
Learn how to make Classic Chocolate Mousse that is decadent, airy and intensely chocolatey. A generous dollop of whipped cream, shaved chocolate and fresh raspberries make this a special occasion dessert.
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#natashaskitchen #Dessert #Valentine's Day
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For the Chocolate Mousse:
4 large eggs
6 oz bittersweet chocolate coarsely chopped or broken up
6 oz unsalted butter cubed
1/4 cup strongly brewed coffee or espresso
1/2 cup + 1 Tbsp granulated sugar divided
1 tsp vanilla extract
For the Toppings:
1 cup heavy whipping cream
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1 Tbsp chocolate shavings
16 raspberries
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Natasha's Kitchen
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Meridian, ID 83680
USA
CHOCOLATE MOUSSE EASY /chocolate mousse egg white, dessert for Valentine's Day / 4K and subtitles
Chocolate Mousse - an elegant, smooth, airy, and chocolaty dessert, easy to prepare chocolate mousse trifle recipes a dessert suitable for Valentine's Day.
how to make a chocolate mousse?
Ingredients here:
- 180 grams of 70% cacao dark chocolate ( best quality possible)
- 100 ml of full fat cream 35 % minimum (also called heavy
whipping cream)
- 50 ml of full cream Milk
- 60 grams of caster sugar
- A pinch of salt
- 4 eggs whites (have to be beaten into a meringue)
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other recipes by Valentine's Day:
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