Rich, decadent and dairy-free, this 4-Ingredient Chocolate Mousse Without Cream may just be the easiest dessert you’ll ever make! Airy egg whites are mixed with rich dark chocolate to create a wonderfully satisfying dessert that’s easy enough for weeknights but impressive enough to end your dinner parties with! Flavour it with some cardamom for an extra hit of flavour!
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Why You Will Love This Dark Chocolate Mousse?
There are many reasons why this mousse recipe is worth trying:
- This recipe requires no cream, making it a Dairy-Free Chocolate Mousse that is a perfect dessert for people with lactose intolerance.
- You will only need 4 ingredients to make it (3 ingredients if you don’t like cardamom flavour)!
- There are plenty of flavour variations: you can add various essential oils, spices or toppings to it! See below for the things that go well with dark chocolate mousse.
- It comes together in 10 minutes, the rest of the time is hands-off!
- Dairy-free Chocolate Mousse tastes ridiculously decadent and rich – you will never know it’s made with no cream or other dairy products!
What Ingredients Are In Chocolate Mousse?
To make two portions of this delicious 4-Ingredient Chocolate mousse you will need:
- 75 g dark chocolate: choose chocolate that is 54-62% cocoa solids. This will make a mousse that’s rich but not overly bitter.
- 6 cardamom pods: you will only need the seeds. You can substitute them with ¼ teaspoon of cardamom powder. This ingredient, however, is completely optional, so if you don’t enjoy cardamom flavour, skip it, or substitute it with one of our suggestions below.
- 3 egg whites: approx 110g.
- 15 g caster sugar: also known as superfine sugar. It dissolves in the meringue quicker, so you don’t risk gritty mousse or overwhipping your egg whites (which could happen if using granulated sugar).
Don’t Like Cardamom? Add Other Flavorous
Dark chocolate mousse lends itself to many different flavour variations, so if you don’t enjoy cardamom flavour, here are some of our other favourite flavour pairings:
- Stir in essence into your mousse. Simply add a couple of drops to a teaspoon of your favourite essence to your dark chocolate just before folding the egg whites in. Some of the flavours that work are
- Mint Essence (for that After Eight style mousse)
- Orange Essence (who doesn’t like Orange Chocolate, right?)
- Lavender Essence (if you enjoy floral flavours)
- Add some chilli powder or cayenne pepper to your melted chocolate. Ground ginger works well too if you’re looking to add some heat.
- Make Nut praline and sprinkle it on top of your set mousse.
- Once you’ve made your mousse, swirl a tablespoon of melted (and cooled) white chocolate) through it.
How To Make Chocolate Mousse Without Cream?
If you’re using cardamom pods, start by taking the seeds out and crushing them up in a pestle and mortar to a fine powder.
Break up the chocolate into small pieces and place it in a heatproof dish. Set the dish over a pan of simmering water, making sure the bottom of it doesn’t touch the water. Heat until the chocolate melts, then stir in the cardamom powder and take off the heat.
In a separate large bowl, whisk the egg whites using an electric handheld mixer until soft peaks form.
Add the sugar and carry on whisking to firm peaks.
Whisk about a third of the egg whites into the melted chocolate. Work very quickly, beating vigorously to ensure the chocolate doesn’t solidify into lumps. Whisk until well combined and smooth.
Gently fold the remaining egg whites into the mixture until there are no visible white strands, but make sure not to overmix – you want your mousse light and airy.
Spoon the dark chocolate mousse into two glasses, and shake gently to even out the surface. Place the glasses in the fridge for 2 hours to set.
Decorate with chocolate shavings and sea salt flakes, if you wish (more on decorating in the section below).
Decorating The Mousse
There are plenty of easy ways to decorate it, but we like topping it with some chocolate shavings (you can use, dark, milk or white chocolate) and some sea salt flakes. To make chocolate savings, use a sharp vegetable peeler and run it down the smooth side of the chocolate bar pressing down firmly.
Other decorating ideas could include:
- Frosted Cranberries (especially if you’re making this dark chocolate mousse over the festive period).
- Nut Praline.
- Mint Sprigs.
- Fudge, chopped up into small cubes.
Recipe FAQs
The mousse can turn lumpy at the stage when you add the egg whites. Egg whites are a lot colder than melted chocolate, so if you don’t work quick enough, chocolate will solidify as soon as the whites touch them. To ensure smooth mousse, add a third of egg whites to your chocolate and immediately beat with a balloon whisk long enough to fully incorporate. Then fold in the rest of the egg whites using a silicone spatula in a gentle manner.
Overmixing the mousse is the most likely culprit. Once you’ve mixed in the first bit of egg whites, add the rest gently, folding it in carefully to try and keep as much air as possible. Another reason might be under-whipping the egg whites. Make sure your meringue has stiff peaks before adding it to the chocolate.
Watch How To Make It
Storage
This 4-ingredient chocolate mousse is made with raw egg whites, so we recommend consuming it within 48 hours of making it. Store it in the fridge right up until you wish to serve it.
Unfortunately, this dairy-free mousse doesn’t freeze well. It loses the airy texture and is better consumed freshly made.
What To Serve With Chocolate Mousse?
This chocolate mousse without cream is incredibly rich and decadent, so whilst not too high in calories, it is filling. Alongside the mousse, we suggest serving:
- Gluten-Free Sesame Biscuit.
- Shortbread or Sable Biscuit.
- Amaretti biscuit.
- Nut praline shard.
Other Chocolate Desserts and Cakes
Hello, chocolate lover! Here are some of our favourite chocolate desserts for you to try next:
- Refined Sugar-Free Chocolate Tart
- Chocolate Mousse Domes With Mirror Glaze
- Lithuanian Chocolate Fridge Cake | Tinginys
- Lavender-Scented French Chocolate Souffle
- Irresistible Salted Caramel Chocolate Brownies
Recipe Card
4-Ingredient Dark Chocolate Mousse
Equipment
Ingredients
- 75 g dark chocolate ideally 54-62% cocoa solids
- 6 cardamom pods or ¼ teaspoon cardamom powder, optional
- 3 egg whites approx 110g
- 15 g caster sugar
Instructions
- If you're using cardamom pods, start by taking the seeds out and crush them up in a pestle and mortar to fine powder.
- Break up the chocolate into small pieces and place it in a heatproof dish. Set the dish over a pan of simmering water, making sure the bottom of it doesn't touch the water. Heat until the chocolate melts, then stir in the cardamom powder and take off the heat.
- In a separate large bowl, whisk the egg whites using an electric handheld mixer until soft peaks form.
- Add the sugar and carry on whisking to firm peaks.
- Whisk about a third of the egg whites into the melted chocolate. Work very quickly, beating vigorously to ensure the chocolate doesn't solidify into lumps. Whisk until well combined and smooth.
- Gently fold the remaining egg whites into the mixture until there are no visible white strands, but make sure not to overmix – you want your mousse light and airy.
- Spoon the dark chocolate mousse into two glasses, and shake gently to even out the surface. Place the glasses in the fridge for 2 hours to set.
- Decorate with chocolate shavings and sea salt flakes, if you wish (more on decorating in the text above).
Video
Notes
Nutrition
Lima Ekram
I have been looking for a non-cream recipe for mousse. Is it ok to safe to eat uncooked egg whites?
Ieva
Advice in different parts of the world differs in terms of eating raw eggs. Generaly speaking, egg whites from passteurized eggs are safe, but always best to check first. In the UK, for example, Food Standards Agency sugegsts it’s perfectly safe to eat raw eggs that have British Lion quality mark. In the US, FDA advices that pasturized eggs are safe too! Hope this helps!
Shadi+Hasanzadenemati
It was so delicious and everyone loved it! Thank you for this amazing recipe!
TAYLER ROSS
This mousse is the absolute best! I made it for a dinner party last night and everyone raved about it!
Ieva
Thanks, Tayler! So glad!
Savita
I tried my hands on this recipe, and on the first try, it went pretty well. Everyone seemed to love it. Also, the recipe was also very easy to understand and follow.
Cara Campbell
This was such a fun recipe to make and eat! Don’t skip the cardamom, it added such great flavor that perfectly complimented the chocolate!
Ieva
Thanks, fellow cardamom lover! So glad you liked it! 🙂
Amanda Wren-Grimwood
This chocolate mousse was so easy to make and I really enjoyed the flavour of cardamom too. Definitely one for my next dinner party.