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an espresso cup full of chocolate mousse topped with whipped cream and chocolate shavings

Chocolate Mousse

This easy Chocolate Mousse recipe is made without eggs, gelatine, or refined sugar to produce a light and rich chocolate dessert.

Category Dessert
Cuisine American, British, French
Keyword chocolate mousse, chocolate mousse no eggs, chocolate mousse recipe, chocolate mousse with cream, easy chocolate mousse, no egg chocolate mousse
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Serves 3 people
Author Amanda | Naturally Sweet Kitchen


  • 85 g quality dark chocolate, chopped
  • 14 g salted butter
  • 1 ½ tbsp water
  • ½ tsp vanilla bean paste
  • 120 ml cold double cream
  • 1 tbsp agave syrup
  • 1 ½ tbsp Bailey’s Irish Cream liqueur (optional)


  1. Place a glass or metal bowl over a saucepan of lightly simmering water to create a bain marie. Make sure the water isn’t touching the bottom of the bowl. Drop the chopped chocolate, butter, and water into the bowl and melt together, stirring frequently with a rubber spatula.
  2. Once the ingredients are emulsified, remove the bowl from the pan and stir in the vanilla paste. Allow the mixture to cool to room temperature.
  3. To a separate bowl, add the cream, agave, and Bailey’s. Using a hand mixer, whip the cream to stiff peaks on a high speed. Do not over whip.
  4. Once the chocolate mixture has cooled, add a tablespoon of the whipped cream to the chocolate and fold it together to temper. Add the remaining whipped cream and gently fold it into the chocolate mixture until no streaks of white remain.
  5. Divide the mousse evenly between 3 serving glasses, cover with foil, and place in the fridge to set for at least 1 hour.
  6. Serve with additional whipped cream and chocolate shavings if desired.


This mousse will keep covered in the refrigerator for up to 3 days.