Chocolate Mousse Recipe – Egg Free

Want to impress your hot date without spending the entire day in the kitchen?  This Easy Egg Free Chocolate Mousse Recipe is the solution.  Decadent Chocolate Mousse made with only 3 ingredients!

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

I think it should be a requirement to indulge in a sinful Valentine’s Day Dessert.  Ditch the predictable heart shaped box filled with chocolates.  Replace it with this luxurious Valentine’s Day Dessert Recipe.

This Egg Free Chocolate Mousse Recipe is beyond easy!  It involves melting chocolate in the microwave and turning on your stand mixer.  Seriously, that is it.

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

I started looking around the internet for an easy chocolate mousse recipe.  I soon realized that most chocolate mousse is made with eggs.

I have a sensitivity to eggs, so I started looking for easy egg-free chocolate mousse recipes.  All of those recipes use unflavored gelatin.  I cannot stand the taste of “unflavored” gelatin.  Maybe I’m too picky!?!

That is when I decided to just experiment a little and see if I could make my own Easy Egg Free Chocolate Mousse Recipe.  And well, it worked!

In fact, it more than just worked.  This Chocolate Mousse is super simple and tastes amazing!

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

I started by melting some good quality milk chocolate chips in the microwave.  I used Ghirardelli Chocolate because it is one of my favorites.

Next, I used my handy-dandy KitchenAid stand mixer with the wire whip attachment to whip the heavy cream until peaks formed.  Add the slightly cooled melted chocolate, powdered sugar and whip it a little more.

Done.  Say hello to your {should be illegal} AhhhMazing Chocolate Mousse!

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

While this Chocolate Mousse Recipe is unbelievably easy.  That little chocolate heart garnish gave me some trouble.  I’ve always read how simple chocolate garnishes are to make.  Ummm, no.  Not for me.

This is the only one that came out resembling a heart shape.  The other garnish attempts looked more like miniature dog turds.  That’s not romantic at all.

So if the heart garnish isn’t working for you, use chocolate sprinkles or grated chocolate instead.

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

Fresh Flowers . . . Flickering Candles . . . Sultry Music . . . Luscious Chocolate Mousse . . . BowChikaWowWow.

Happy Valentine’s Day, Baby!

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

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Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -
Chocolate Mousse
Author: WonkyWonderful
  • 16 oz Cold Heavy Cream
  • 2 Tb Powdered Sugar
  • 1Β½ Cups Milk Chocolate Chips
Chocolate Mousse
  1. Melt chocolate chips in the microwave while stopping every 30 seconds to stir.
  2. Once the chocolate is melted, set aside to cool slightly.
  3. Next, whip the heavy cream in your stand mixer using the whisk attachment. Whip until it thickens and peaks appear.
  4. Add the powdered sugar and melted chocolate (as quickly as possible!). Whip for another 30 seconds or until the mousse is thick and fully blended.
  5. Transfer to serving dishes, top with whipped cream and chocolate garnish. Serve.
  6. Chocolate Mousse can also be refrigerated and served later.
Chocolate Garnish
  1. Melt 2 Tb chocolate chips in the microwave, stirring every 30 seconds.
  2. Cover flat plate or cutting board with wax paper.
  3. Drizzle melted chocolate onto wax paper into desired shape.
  4. Transfer to refrigerator or freezer until the chocolate hardens. (only takes 2-3 minutes)
  5. Gently peel firm chocolate off the wax paper.
  6. Serve as a garnish on top of the chocolate mousse.
Recipe Notes
If you don't own a stand mixer, a hand mixer can be used. Or a plain whisk and some muscle. It just will not be as EASY.
This recipe yields 3+ cups of chocolate mousse. It is very rich, so a little bit goes a long way!

Easy Chocolate Mousse Recipe - Egg Free - Gelatin Free - dessert -

“Keep love in your heart. A life without it is like a sunless garden when the flowers are dead.”  Oscar Wilde


More Treats For Your Sweets:

Nutella Cherry Hand Pies

Nutella and Cherry Hand Pies - Valentine's Day Dessert Recipe - Pie -

SweetHeart Baked Donuts

Baked Donut Recipe - Vanilla and Sweet Hearts - Valentine's Day Breakfast - doughnuts -




  1. When I make this mousse, I’m not sharing!! I know thats wrong, but this looks so good! Pinning for sure!

  2. Omg…this is gonna be my hubbies Valentines day
    Surprise. ..he loves chocolate this has got to be
    The Ultimate Recipe!!! Love love your blog Nicole. ….always
    A fan of all your over the top yummy recipes. …thanks soo much. ..oh yea best part is…..I get to devour this heavenly
    Concoction of bliss too! :o)

    • Nicole Harris says:

      Thanks Mandy! I appreciate your support. I hope you and the hubs enjoy this sinful chocolate mousse!

      • Deborah B says:

        Hi Nicole;
        I would like to make your mouse recipe for a retirement party. I will make 40 small layered cups with brownie on bottom & ship on top. In your opinion, can these be out of frig for 4 hrs.? Can they be made the day before?


        • Nicole Harris says:

          Hi Deborah. That sounds delicious! This should be okay to make the day before. As far as not being refrigerated, I suggest using your best judgement. I probably wouldn’t. But that is just me (I’m paranoid about stuff like that). Enjoy!

  3. Eggless chocolate mousse?! I’m so intrigued. Looks so simple yet so chocolately decadent! And I’m with you on chocolate garnishes… they are so hard to not look turd-like haha!

    • Nicole Harris says:

      Lol, glad I’m not the only one that has problems with chocolate garnishes. I’m going to have to practice that skill a bit because mine were pathetic!

      • Jenna Wolfe says:

        For chocolate garnishes I’ve done, I melt my chocolate, put it in a zip-lock bag and cut a very small amount of one of the bottom corners of the bag off. (The bigger the cut, the thicker the line)Then I use the zip-lock like a piping bag and draw my design on to parchment/wax paper. It gives you a lot of control. You can even do letters and stuff like that. Just as long as you are careful, the thinner your design, the more likely it is to crack, so be sure to make a couple back ups!
        It is also easier to pipe your outline first and then fill it in. Be aware that the chocolate will spread slightly, so make the outline a little smaller and your corners a little sharper than you actually want them.
        I did butterflies like that with coloured chocolate for my sister-in-laws wedding cupcakes!! They turned out great, and I am no professional decorator πŸ˜› (I did the outline for each wing in one colour, let it dry, and then filled in the wing with another colour, let it dry… then I peeled them off, put a long bead of chocolate on to the wax paper and set the wings into it and let it harden…. Very easy and very impressive looking. She loved them, and I got lots of compliments. Even got asked to do wedding cakes for some of her friends, πŸ™‚

        • Nicole Harris says:

          Thanks for all of the great tips, Jenna! I’m definitely going to use some of your advice the next time I practice chocolate garnishes. I love the idea of chocolate butterflies … so cute! Have a great weekend πŸ˜€

  4. Thankyou so much, I was so in a need for a mousse recipe.. especially one with no eggs.. Thanks again..

  5. Joelle says:

    This looks very good, I’ll have to try it.

    As for your issues with chocolate shapes and garnishes, try this:

    1. melt chocolate chips (1 cup) with a touch (2-3 Tbsp) heavy cream to “loosen it up a bit”.
    2. pour melted chocolate into a pastry bag (or Ziplock with a corner cut off – do step 3 before cutting).
    3. place parchment or wax paper (shiny side up) on a cookie sheet.
    4. Carefully “draw” an outline of your shape on the paper – let cool for a minute until it hardens a bit.
    5. Fill in the center of your shape with more (still hot) chocolate. The hot chocolate will slightly soften the outline to “glue” the parts together.
    6. Cover tray with plastic wrap (don’t let it touch the chocolate!) and place in fridge for 1 hour.

    *Tip: Fill a measuring cup or bowl with very hot water (almost boiling) to place your bag of chocolate into while you wait for the outlines to harden. This will keep your chocolate from hardening in the bag. You can use a bag clip (or black folding clip from the office supply drawer) to keep the hole closed while it is in the water.

    I hope this helps you get better results!

    • Nicole Harris says:

      Thanks for all of the great tips, Joelle! I need them. I will definitely be practicing my chocolate garnishes. I think I’ll have better results with all of this info πŸ™‚

  6. YUM Nicole! Pinning!

  7. Love this recipe, Nicole! I’ve always been hesitant to making my own mousse because of the eggs, but you solved that problem :). Pinned!

  8. Joanne says:

    So, how many will this serve?

    • Nicole Harris says:

      Hi Joanne, this recipe makes approx 3 cups of chocolate mousse {maybe a little more}. So, I guess it depends how large the portions are. This is very rich. So for me personally, 1/2 cup would be a sufficient serving size. 4-6 servings depending on serving size. Hope that helps. Enjoy!

  9. Thea Dorm says:

    Thanks for the recipe… I’ll surely try your recipe but I have a question.. I saw some other chocolate mousse recipes and most of them said never to use icing sugar in a mousse and I wanted to know if using it would be much of a problem as you used it…

    • Nicole Harris says:

      Hi Thea, Because I made this recipe without eggs (like mousse would normally have) it is much different. I added the powdered sugar for a little extra sweetness. If you use chocolate chip that are very sweet, you can always omit the sugar all together. Enjoy!

  10. Amazing recipe!! I’m definitely making it for my little sister… And the BEST part is its eggless. Wonderful!

  11. Dawn M Valley says:

    Made the chocolate mousse tonight and its very good. A simple recipe that is quick and easy. Thank you for sharing.

  12. Olivia says:

    Just made this tonight. Though my mousse had a fluffy airy consistency. Still just as good. I needed a chocolate fix at 9pm

    • Nicole Harris says:

      Awesome! It is definitely great for those late night chocolate cravings!

  13. Richelle says:

    Thanks for this recipe – awesome… Love your sense of humour very refreshing!! πŸ™‚

  14. Never heard of Mousse having eggs in it. My old recipe (lost) was from a French cook book, they don’t use eggs either. Your Mousse sounds very good. I’ll try it. Thanks.

    • Nicole Harris says:

      Gosh, I could not find a mousse recipe without eggs! Thanks Carol, I hope you enjoy!

  15. Hello,

    I’m in the UK and I’m not sure about your measurements; is it 16 fluid oz of cream or do I actually weigh out the cream?

    I am looking forward to trying this receipe soon, it is actually how I found your blog ages ago but I am going to make the mousse for Christmas day dessert πŸ™‚

  16. This is great – I can’t do raw eggs either, so it was great to see that a mousse is wonderful without them. I made mine with a mix of white and dark chocolate chips, and missed out the sugar (because white chocolate has so much in it). I portioned it into large sherry glasses, and used fresh raspberries to garnish them. My kids now think I’m a domestic goddess! Thank you!

    • Nicole Harris says:

      Haha! I’m glad you all liked it. And I’m extra happy that you impressed the kiddos πŸ˜€

  17. We don’t care for milk chocolate. Could a darker (i.e. 60 percent cacao) chocolate be used?

    • Nicole Harris says:

      I think extra dark chocolate should work too. I have even used white chocolate. Enjoy!

  18. Madison says:

    Hello! I just wanted to say I made this and it’s amazing! I added a teaspoon of vanilla flavoring to give it a bit extra body and wow, it was perfect. I am even considering topping it off with raspberry whipped cream and a single raspberry on top of that so I don’t have the garnish issue. Thank you so much for the recipe!

  19. Anna Chalmers says:

    Hi! I’m making this recipe now and its really great, but I have one question. What speed do you recommend whipping the heavy cream on? Thanks!

    • Nicole Harris says:

      I usually whip my creams on medium/high. Just watch carefully bc it will whip up quickly. Enjoy!

  20. Tina says:

    I made this tonight and when I added in the melted chocolate everything fell apart. It became runny and grainy. Not fluffy and thick. Where did I go wrong? πŸ™

    • Nicole Harris says:

      Hi Tina. Oh no, I hate that this didn’t work out for you. My guess would be that the chocolate may not have cooled enough before adding.

  21. I think we just made butter… Can we fix it? What did we do wrong? How kin should we whip it?

    • Nicole Harris says:

      Oh No! Yes, if cream is whipped too long or fast it will become butter. Not really a fix for it, just decrease the whipping time to prevent it from happening again.

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