This is a classic recipe with eggs creating rich and fluffy chocolate mousse. This recipe contains no sugar and no cream and yet, it’s perfect for an indulgent dessert or an after dinner treat.
This is very low sugar chocolate mousse, because the only sugar comes from the type of chocolate you’ll use (and you can use any kind of plain or milk chocolate)
I always make it when I run out of cream or don’t want to make the chocolate mousse too rich. It’s fairly easy and quick to make and it taste as good as the traditional chocolate mousse.
Why make this chocolate mousse
- It’s a classic version of chocolate mousse
- There is no sugar!
- It’s a budget friendly recipe (no cream!)
- It tastes like the most delicious chocolate ever!
- Dairy – free (when made with plain – dark chocolate)
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Top tips for making this chocolate mousse without cream
Heat up your chocolate very gently (to prevent it from overheating or burning)
Make sure that your egg whites are very stiffly whisked – it will make the chocolate mousse extra light and fluffy
There is no sugar in this recipe, but if you want to make your chocolate mousse sweeter, swap the dark chocolate for milk or use 50% milk and 50% dark
Don’t rush things and very slowly fold in the egg whites into the chocolate mixture
Serve as it is or with whipped cream, homemade vanilla ice-cream, raspberry coulis or fresh raspberries.
Since chocolate forms the majority of this recipe ingredients (together with eggs), the flavour of your mousse will depend on what type of chocolate you’ll use.
I’ve used plain dark chocolate (usually around 53% cocoa solids), but you are welcome to use milk or mix of milk and dark chocolate if you prefer.
If you use darker chocolate than say 75% cocoa solids, you might need to adjust the amount of water in the recipe.
The stronger plain chocolate you use, the dryer the chocolate is, so using a little bit more water (or adding flavour essence or alcohol) helps to emulsify the chocolate and make it more liquid.
Since we will be using uncooked eggs, make sure that the type of eggs you use are good quality and preferably organic and free range.
We will be using the eggs separated into egg whites and yolks.
If you want to, you can replace the water with milk, but I think it’s actually quite nice to have the flavour of the chocolate to come through and not have the milk or cream to weigh it down.
If you use salted butter, don’t use any more salt, unless you taste the mousse and think that it really needs some extra salt. The salt from the butter should be sufficient.
Don’t forget the pinch of salt – it helps to bring all the flavours together
How to make this chocolate mousse without cream different
If you want to make your traditional chocolate mousse without cream to taste slightly different (every time you make it), you can easily add different flavours, spices or even alcohol.
I would recommend to start with just one type of flavour and once you are confident with your flavour combinations, you can add more and combine the flavours together.
I always choose one type of flavour as my dominant flavour and then have the other to support it. Sometimes, it’s equally nice if you have a contrasting flavour with something spicey, zesty or sharp in flavour.
There is no right or wrong here – anything goes – but don’t make the flavours too strong straightaway as the flavour develops and intensifies as the chocolate mousse sets and cools down.
Add a tablespoon of alcohol (rum, brandy or whisky) if you fancy making it into a special treat.
Add essential flavouring
You can also add 1 teaspoon of flavouring, such as caramel, orange, mint, almond or any other you think will work with your chocolate mousse.
Spices are my favourite way of adding a hint of flavour. Start with just 1/4 teaspoon of cinnamon, nutmeg or cloves.
How to make chocolate mousse without cream and sugar
Take a medium size saucepan and add the water and chopped up or broken chocolate.
Melt over low heat and stir until the chocolate melts into the water.
Add a pinch of salt and carry on stiring.
Take off the heat and add slowly the butter and let it to melt in.
Add the egg yolks, one at the time, gently steering until they are blended in and the chocolate mixture is nice and glossy.
In another bowl, whisk the egg whites until stiff.
Add a table spoon of the chocolate mixture into the beaten eggs and whisk together.
Gently incorporate the egg whites into the chocolate mixture by folding it carefully.
Divide between 4 large ramekins (or glasses) or 6 smaller ones.
Leave to chill in the fridge for about 2 hrs.
Serve as it is or with whipped cream, raspberry coulis, fresh fruit or anything else you fancy.
How to store chocolate mousse
Once made, store your chocolate mousse in the fridge (ideally covered) and eat within 1-3 days.
How long will chocolate mousse last
There is very little that can go off in this classical chocolate mousse recipe, so once made, your chocolate mousse should last about 3 days.
It’s best to eat the mousse fresh, but you can make it in advance and eat it within 24 hrs, knowing that it’s perfectly save to do so.
Can I freeze chocolate mousse?
I wouldn’t recommend freezing chocolate mousse.
Generally speaking chocolate and eggs don’t freeze very well, which makes this chocolate mousse doubly unsuitable for freezing.
Chocolate Mousse Recipe (no sugar, no cream)
- 200 grams dark/plain chocolate
- 3 tablespoons water
- 25 grams butter if salted don't add more salt
- pinch of salt
- 4 eggs separated into whites & yolks
- Take a medium size saucepan and add the water and chopped up or broken chocolate.
- Melt over low heat and stir until the chocolate melts into the water.
- Add a pinch of salt and carry on stiring.
- Take off the heat and add slowly the butter and let it to melt in.
- Add the egg yolks, one at the time, gently steering until they are blended in and the chocolate mixture is nice and glossy.
- In another bowl, whisk the egg whites until stiff.
- Add a table spoon of the chocolate mixture into the beaten eggs and whisk together.
- Gently incorporate the egg whites into the chocolate mixture by folding it carefully.
- Divide between 4 large ramekins (or glasses) or 6 smaller ones.
- Leave to chill in the fridge for about 2 hrs.
- Serve as it is or with whipped cream, raspberry coulis, fresh fruit or anything else you fancy.
This blog post was originally written on 23 September 2020 and last updated 22 August 2022