Chocolate mousse without eggs
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse.
I've done some experimenting though, and I'm not happy with the results. Can anyone think of a substitution that would hold air and provide the light mousse-y texture, but not be an egg? Can't be corn-based either, due to an additional corn allergy.
Best Answer
Try Hervé This's chocolate Chantilly. Water plus chocolate. Quite stunning.
Pictures about "Chocolate mousse without eggs"
How do you thicken eggless mousse?
Try adding a tiny amount of cornstarch to some water, and add to the mousse bit by bit and see how that helps thicken the texture. Alternatively, whisk some egg yolks in a separate bowl over low heat until they increase in volume and fold that slowly into the mousse mixture.Why do you add eggs to mousse?
Egg yolks contain quite a lot of fats and they will make your mousse even more creamy and rich. That said, the egg yolks aren't cooked while making the mousse, they will remain raw.How do you make vanilla mousse without eggs?
Whip heavy cream with an electric hand mixer just until stiff peaks begin to form. Add approximately 1/3 of the whipped cream to the bowl with the cooled, melted chocolate mix and stir using a mixer, hand whisk, or spoon until well combined and smooth. This will lighten the batter.Why is my chocolate mousse not fluffy?
Depending on how much cocoa butter you include in your recipe, you may have too much or too little of the hardener, and hence a texture that is either too firm or too liquid. "My mousse is dry and/or grainy."More answers regarding chocolate mousse without eggs
Answer 2
I've been pleased with this Good Eats recipe in the past, which uses whipped cream plus gelatin; have you tried this yet?
Answer 3
We have been making mousse with aquafaba (the liquid drained off a can of chickpeas). It's whisked by the food processor into a thick foam and then the chocolate is folded in. Quite popular approach in vegan circles.
Answer 4
An egg is such an amazing little thing that it doesn't really have any direct substitutes. To get the lightest eggless mouse possible you'll have to stick to heavy cream, sugar, and chocolate.
Gently melt 3.5 oz. of dark chocolate over low heat. While that melts, whip together 5 oz. of heavy cream and 1 oz. of sugar until it's foamy. When the chocolate is ready, gently fold it into the whipped cream. Pour it into your serving dishes (serves 4-6) and refrigerate for at least an hour until cool.
This won't be as rich or as light as mousse made with eggs, but it's still good!
Answer 5
Silken tofu mousse recipes couldn't be easier. Yes, can get it quite light. Maybe not as aerated as with egg or gelatin but without the off flavors of either
Answer 6
This is going to sound rather unorthodox, but whipping chilled instant chocolate pudding will make a nice mousse substitute. I can't call it mousse really, but you honestly can't tell the difference unless you are taste testing side by side with one made from fresh shaved chocolate. Obviously the real mousse will be much richer when tasted side by side, but this trick works as a cheap, quick and very easy substitute.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Shameel mukkath, Ella Olsson, Tim Gouw, George Dolgikh @ Giftpundits.com