Chocolate Mousse No Egg, No Gelatin

By Hebbars Kitchen · 15 min

Ingredients

Instructions

1. Warm 1 cup of cream in a saucepan until hot but not boiling, to avoid curdling.
2. Pour the warm cream over 300 grams of dark chocolate chips and leave for 5 minutes to melt.
3. Mix until smooth and fully combined, then set aside.
4. Beat 2 cups of thickened cream on low speed, adding 1 cup of icing sugar, until soft peaks form.
5. Fold the melted chocolate mixture into the whipped cream gently.
6. Taste for sweetness and, if needed, add ½ cup of condensed milk and mix well.
7. Pipe or spoon the mousse into glasses and refrigerate for 4 hours, until thickened.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

CreamChocolate chipCondensed milkDark chocolate chip