This eggless chocolate mousse with raspberry insert and chocolate truffle sauce combines rich dark chocolate, tart raspberries, and smooth truffle sauce for a decadent dessert. Perfect for any sweet craving, the mousse is easy to mould using silicone moulds for a professional finish. Enjoy this elegant treat with minimal fuss and maximum flavor.
Can Chocolate Mousse be Eggless?
Yes, chocolate mousse can be made without eggs. Eggless chocolate mousse relies on ingredients like heavy cream and high-quality chocolate to achieve its creamy and airy texture. This version uses whipped cream to incorporate air, resulting in a rich and fluffy mousse that's just as satisfying as the traditional version.
Ingredients in Eggless Chocolate Mousse
Raspberry Sauce Insert:
- Gelatine Powder: Helps to set the raspberry sauce.
- Cold Water: Used to bloom the gelatine.
- Frozen Raspberries: Provide the main flavor and color for the insert.
- Sugar: Adds sweetness to balance the tartness of the raspberries.
- Water: Helps dissolve the sugar and raspberries.
- Lemon Juice: Enhances the raspberry flavor and adds a bit of tang.
Eggless Chocolate Mousse:
- Dark Chocolate (A): Forms the base of the mousse, providing deep chocolate flavor.
- Heavy Cream, Hot (A): Melts the dark chocolate to create a smooth mixture.
- Heavy Cream (B): Whipped to incorporate air, giving the mousse its light and airy texture.
Ganache Truffle Sauce:
- Whipping Cream (C): Combined with chocolate to make a rich ganache.
- Dark Chocolate (B): Melts into the cream to form a smooth and luxurious sauce.
Garnish:
- Grated Chocolate: Adds texture and extra chocolate flavor as a finishing touch.
How To Make Eggless Chocolate Mousse
Raspberry Sauce Insert:
Bloom Gelatine: Mix gelatine powder and cold water in a small bowl until combined. Set aside to bloom for about 5-10 minutes. This allows the gelatine to absorb the water and swell.
Cook Raspberry Mixture: In a medium saucepan, combine thawed raspberries, sugar, water, and lemon juice. Stir continuously over medium heat until the mixture reaches a boil. Reduce the heat to a simmer and cook for 8 minutes, stirring occasionally to prevent sticking.
Strain: Pour the raspberry mixture through a fine mesh strainer into a heatproof bowl, using a spoon to press down and extract as much liquid as possible. This step removes the seeds for a smooth sauce.
Add Gelatine: Add the bloomed gelatine to the warm raspberry sauce. Stir thoroughly until the gelatine is fully dissolved and the mixture is smooth.
Mould: Pour the raspberry sauce into a squeeze bottle for easy dispensing. Fill the cavities of small silicone moulds or silicone ice cube trays with the sauce. Make sure to tap the moulds gently on the counter to remove any air bubbles.
Freeze: Place the filled moulds on a tray to keep them stable and transfer to the freezer. Freeze overnight or until the inserts are completely firm and solid.
Eggless Chocolate Mousse:
Melt Chocolate: In a small saucepan, heat the heavy cream (A) over medium heat until it is very hot but not boiling. Pour the hot cream over the dark chocolate (A) in a heatproof bowl. Let it sit for a minute to melt, then stir until the mixture is smooth and lump-free. Allow it to cool to room temperature.
Whip Cream: In a large mixing bowl, combine the cooled chocolate mixture with the heavy cream (B). Using an electric mixer, whip the mixture on medium-high speed until firm peaks form. Be careful not to overmix, as this can cause the mousse to split.
Fill Moulds: Half-fill silicone moulds or silicone cupcake trays with the whipped mousse. Use a spoon or piping bag to ensure the mousse is evenly distributed and reaches into all corners. Work the mousse up the sides of the moulds to create a cavity for the raspberry insert.
Add Raspberry Inserts: Gently remove the frozen raspberry inserts from their moulds and place 2-3 inserts on top of the mousse in each mould, depending on their size.
Top with Mousse: Fill the moulds with the remaining mousse, smoothing the tops with an angled spatula to ensure a flat, even surface. Tap the moulds gently on the counter to remove any air bubbles.
Freeze: Place the filled moulds in the freezer and freeze overnight to set the mousse completely.
Ganache Truffle Sauce:
Combine Ingredients: In a heatproof bowl, combine the dark chocolate (B) and hot heavy cream (C). Stir until the chocolate is completely melted and the mixture is smooth and glossy.
Microwave if Needed: If any lumps remain, microwave the mixture for 20 seconds, then stir again until smooth. Allow the ganache to cool for about 10 minutes before using, so it thickens slightly.
Assembly:
Unmould Mousse: Carefully remove the frozen mousse from the silicone moulds. Place each eggless chocolate mousse on individual serving plates or mini gold cake boards.
Fill with Sauce: Using a spoon or piping bag, fill the top cavities of the mousse with the ganache truffle sauce. If you are using cupcake-shaped moulds, you can serve the sauce on the side for dipping.
Garnish: Sprinkle grated chocolate around the base of each mousse for added texture and visual appeal.
Refrigerate: Transfer the assembled desserts to the refrigerator and let them thaw for about two hours, or until they are fully thawed but still firm. Serve chilled.
Fay's Top Tips
Use Silicone Moulds or Silicone Cupcake Trays: Silicone moulds or trays are ideal for this recipe because they are flexible and non-stick, making it easy to remove the mousse without damaging its shape. Simply press the bottom of the mould to pop out the frozen mousse. This ensures a clean and professional finish.
Assemble in Dessert Glasses: If you prefer not to mould the mousse, you can layer the components in dessert glasses. Start with a layer of chocolate mousse, followed by a layer of raspberry sauce, and top with another layer of mousse. This method eliminates the need for freezing and allows you to enjoy the dessert sooner.
Avoid Overmixing the Mousse: When whipping the cream and folding it into the chocolate mixture, be careful not to overmix. Overmixing can cause the eggless chocolate mousse to split, resulting in a grainy texture. Mix just until firm peaks form and the mixture is smooth.
Serving Suggestions
Layered in Dessert Glasses: Assemble the eggless chocolate mousse in clear dessert glasses or jars for a beautiful layered look. Alternate layers of chocolate mousse and raspberry sauce, finishing with a layer of mousse. Top with a dollop of whipped cream, grated chocolate, and a fresh raspberry.
On a Dessert Platter: Arrange multiple mousse servings on a large dessert platter. Garnish the platter with fresh berries, mint leaves, and chocolate shavings. This makes for a stunning centerpiece at any gathering.
In a Chocolate Cup: For a show-stopping presentation, serve the eggless chocolate mousse in edible chocolate cups. Fill the cups with mousse, add a raspberry insert, and top with ganache truffle sauce. Garnish with grated chocolate and a small mint leaf.
More Mousse Recipes
- Oreo Mousse Easter Eggs
- Mixed Berry Parfaits
- Caramel Chocolate Mousse (Eggless)
- Pumpkin Spice Mousse Dessert
Common Questions
Make sure the chocolate mixture is cooled to room temperature before mixing with the whipped cream. Also, whip the cream to firm peaks, but do not overmix as this can cause the mousse to split.
You can store the mousse in the freezer for up to two weeks. Make sure to cover it well to prevent freezer burn and absorb any odors from other foods.
Do I need to thaw the raspberry inserts before adding them to the mousse?
Yes, you can customize the mousse by adding flavor extracts like vanilla, coffee, or almond. Add a small amount to the chocolate mixture before combining it with the whipped cream.
Eggless Chocolate Mousse with Raspberry Insert and Chocolate Truffle Sauce
INGREDIENTS
Raspberry Sauce Insert:
- 2 teaspoon (2 teaspoon) gelatine powder
- 2 tablespoon (2 tablespoon) water cold
- 250 g (2 cups) raspberries frozen, thawed
- ⅓ cup (⅓ cup) sugar
- 1 tablespoon (1 tablespoon) water
- 1 teaspoon (1 teaspoon) lemon juice
Chocolate Mousse:
- 200 g (7 oz) dark chocolate (A)
- 100 ml (3.4 floz) heavy cream (A)
- 400 ml (13.5 floz) heavy cream (B)
Ganache Truffle Sauce:
- 80 g (2.8 oz) dark chocolate (B)
- 100 g (3.5 oz) heavy cream (C)
Garnish:
- ⅓ cup (⅓ cup) chocolate grated
INSTRUCTIONS
Raspberry Sauce Insert
- Mix gelatine powder and cold water in a small bowl. Set aside to bloom.
- In a saucepan, combine raspberries, sugar, water, and lemon juice. Stir over medium heat.
- Once it boils, reduce to a simmer and cook for 8 minutes.
- Strain the mixture through a fine mesh strainer into a heatproof bowl.
- Add bloomed gelatine and stir until fully dissolved.
- Pour into a squeeze bottle and fill small silicone moulds. Ice cube trays work well.
- Freeze overnight or until firm.
Chocolate Mousse
- Heat the cream (A) until very hot but not boiling. Pour over dark chocolate (A) in a heatproof bowl.
- Stir until smooth and lump-free. Cool to room temperature.
- In a mixing bowl, combine the cooled chocolate mixture and heavy cream (B). Mix to firm peaks, being careful not to overmix.
- Half-fill silicone moulds or silicone cupcake trays with mousse, using a spoon or piping bag. Work the mousse into the moulds and up the sides.
- Place 2-3 raspberry inserts on top of the mousse in each mould.
- Fill the moulds with remaining mousse, level with a spatula.
- Freeze overnight.
Ganache Truffle Sauce
- Combine dark chocolate (B) and hot cream (C) in a heatproof bowl. Mix until smooth.
- Microwave for 20 seconds if lumps remain, then stir again. Cool for 10 minutes.
Assembly
- Remove frozen mousse from silicone moulds and place on serving plates or mini gold cake boards.
- Fill top cavities with ganache truffle sauce. Serve extra sauce on the side if using cupcake moulds.
- Garnish with grated chocolate around the base.
- Refrigerate for two hours or until fully thawed before serving.
NOTES
- Use silicone moulds or silicone cupcake trays for easy removal and a professional look.
- If you don't want to mould the mousse, assemble it layered in a dessert glass to eliminate the freezing steps.
- Ensure the chocolate mixture is cooled to room temperature before mixing with cream.
- Avoid overmixing the mousse to prevent splitting.
- Freeze overnight for best results.
- Strain the raspberry sauce to remove seeds for a smoother texture.
Leave a Reply