Chocolate Truffle Mousse Dessert Box (Eggless)

Chocolate Truffle Mousse Dessert Box Cupcake Savvy

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Chocolate Truffle Mousse Dessert Box (Eggless)

This homemade Chocolate Truffle Mousse Dessert Box is perfect for gifting. With just two main ingredients, this eggless recipe simplifies luxury, transforming dark chocolate and heavy whipping cream into a silky mousse topped with a rich chocolate truffle layer.

Prep Time 20

Chill Time 2

Total Time 2 20

Servings Serves

Calories 1117kcal

Author Fay

INGREDIENTS

Chocolate Mousse

200 g (7 oz) dark chocolate (A)
100 ml (3 ⅜ floz) heavy cream (A)
500 ml (17 floz) heavy cream (B)

Truffle Ganache Topping

150 g (5 2/7 oz) dark chocolate
80 ml (2 5/7 floz) heavy cream

Garnish

10 g (⅓ oz) chocolate grated

INSTRUCTIONS

Chocolate Mousse

Combine dark chocolate (A) and heavy whipping cream (A) in a heat-proof bowl. Microwave in 30-second bursts, stirring in between, until smooth. Cool to room temperature.
In a separate bowl, whisk the heavy cream (B) with the cooled chocolate mixture using a hand mixer until thick. Be cautious not to overbeat.
Transfer the mousse into the repurposed chocolate box or any kind of mini dessert cups or bowl, smoothing the surface. Refrigerate for at least two hours to set.

Truffle Topping

Mix the additional dark chocolate and 80mL heavy cream in a microwave-safe bowl.
Microwave in 30-second bursts, stirring in between, until smooth.
Cool to room temperature, then chill in the fridge, stirring every 10 minutes until it reaches a piping consistency.

Decorate

Lay a strip of parchment paper over the set mousse and grate chocolate generously on top.
Remove the parchment strip carefully.
Fill a piping bag fitted with a French star tip with the truffle ganache.
Pipe along where the parchment was, creating a zig-zag pattern.
Keep refrigerated until serving.

Gifting Suggestion

If you are re-purposing a Ferrero Rocher box, simply place the lid on the box and wrap a ribbon around it for presentation.

NOTES

Always use a chocolate you enjoy as its flavor will be prominent in the mousse.

Monitor the mixing of the mousse closely; stopping at the right moment ensures a perfect texture without splitting.

If the ganache thickens too much before piping, a brief microwave stint can soften it.

Store any leftover ganache in the refrigerator and use within a week for best results.

Experiment with different chocolates for variety in flavor and intensity.

NUTRITION