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Dessert

Eggless Chocolate Mousse

A chilled chocolate mousse made without eggs, using melted chocolate, whipped cream, and sugar.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Eggless Chocolate Mousse

serves 6
Timeat least an hour chilling

Ingredients

Directions

Make the mousse

  1. Break the chocolate into pieces and melt it, using just enough heat to gently melt the chocolate, stirring with a wooden spoon as it melts.

  2. While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy.

  3. Once the chocolate is melted, fold in the whipped cream.

Chill and serve

  1. Spoon the mixture into attractive glasses.

  2. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.

Nutrition, whole recipe (rough)

255Calories
2 gProtein
14 gFat
30 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dark chocolate
Melts to form the rich, set body of the mousse.
Heavy cream
Whipped to trap air, giving the mousse its light, airy texture.
Sugar
Sweetens the mousse and balances the bitterness of the dark chocolate.

The step that matters

Folding in the whipped cream. Folding gently keeps the air trapped in the whipped cream. Stirring vigorously deflates it, leaving a dense mousse instead of a light one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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