Eggless chocolate mousse
Rich chocolate mousse set with agar-agar instead of eggs
A smooth, rich chocolate mousse made without eggs or gelatine: milk, cocoa and dark chocolate are thickened with custard and set with agar-agar, then beaten with sweetened cream. It's silky, chocolatey and fully vegetarian. Serve cold, decorated with whipped cream and chocolate curls.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the agar
For the chocolate mixture
For the custard
For the cream
To decorate
Method
0/8 doneStep 1: Soak 2 tbsp agar-agar strands in ¾ cup water for 1 hour, then heat gently, stirring, until it dissolves completely.
65 minStep 2: Bring 1 ½ cups milk, 1 ¾ oz sugar, 3 tsp cocoa powder and 3 ½ oz dark chocolate to the boil in a pan, stirring until the chocolate melts.
5 minStep 3: Make the custard: mix 1 tbsp custard powder with a little of 1 cup milk until smooth, boil the rest of the milk, then stir in the paste and cook for 1 minute until thick (see the custard sauce recipe). Stir it into the cocoa mixture.
4 minStep 4: Add the dissolved agar and cook for 2 minutes, stirring.
2 minStep 5: Strain the mixture into a bowl and keep stirring until it is only slightly warm.
10 minStep 6: Beat 7 oz fresh cream with 2 tbsp powdered sugar until thick, add 1 tsp vanilla essence and the cocoa mixture and mix well.
Step 7: Pour into a serving bowl or glasses and leave to set, then chill thoroughly, at least 2 hours.
120 minStep 8: Decorate with sweetened whipped cream and chocolate curls and serve cold.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eggless chocolate mousse take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.