Milk Chocolate Mousse

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A creamy and light egg-free chocolate mousse made from only three ingredients - cream, milk chocolate and vanilla extract! An easy dessert to prepare ahead of time when entertaining friends and family.

A glass of chocolate mousse with a scoop taken out.

Any time is a good time for Milk Chocolate Mousse. This simple, 3 ingredient mousse is they type of dessert that appeals to all ages. Prepare the day before and let them chill in the fridge overnight for a stress-free dessert.

While many mousse recipes use eggs, this one is egg-free on purpose! But don't worry, it is still creamy, light and completely irresistible.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Milk Chocolate Mousse

Ingredient notes:

The ingredients for chocolate mousse on a grey bench top

Cream: This recipe calls for regular pouring cream. A dairy-free alternative is not recommended.
Chocolate: My go-to chocolate for this recipe os Whittaker's 5 roll refined, creamy milk chocolate (#notsponsored). It's just so good!
Vanilla: Either vanilla extract or vanilla flavoured essence can be used in this mousse.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Set aside three pieces of chocolate for the topping. Heat half of the cream (250ml) in a small saucepan over a low heat until bubbles begin to form around the edges.

Add the chopped chocolate and vanilla, stir to combine then whisk until there is no lumps.

Cream being slower heated over a low heat

Melted chocolate in a saucepan on a grey bench.

Take off the heat and pour into a glass jug or bowl, add the rest of the cream and whisk until smooth.

Chill in the freezer for 30 minutes. Remove from the freezer and stir to combine.

Cream being added into the chocolate cream mixture

Melted chocolate and cream in a glass jug on a grey bench.

Use a mixer or hand beater to whisk until soft peaks form. Take care not to over whip or the mixture could curdle.

Cooled cream and chocolate mixer being poured into the mixing bowl to be whisked

Whisked chocolate mousse in a mixing bowl

Spoon the mixture into 6 serving glasses. Grate the extra chocolate over the top, chill in the fridge for at least 2 hours or overnight.

Four chocolate mousse portions on a grey bench top

Chocolate mousse with grated chocolate on top in glass bowls on a grey bench.

Remove the mousse 10 minutes before serving to soften up.

Four individual chocolate mousse's served in small glass dishes with shredded chocolate and coconut sprinkled on top

Recipe FAQs:

Is it still mousse without egg?

Yes! The role of egg whites and yolk in mousse helps to keep the mixture light, and to stabilise it to set. Both of these things can be achieved through the process of whipping and chilling. Many people avoid raw eggs in baking, this is a great alternative for them.

Could this be made with other types of chocolate?

For sure. You could use a darker chocolate or flavoured, solid chocolate if you prefer.

A close up of one serving of chocolate mousse with shredded coconut and chocolate on top with some pieces of white chocolate to the side on a wooden chopping board

Storage:

Store any chocolate mousse leftovers in the fridge for up to three days.

Chocolate mousse should not be frozen.

Top tips:

If using a stand mixer, be sure to keep an eye on the cream while beating it. If you over beat the cream, it can curdle.

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Milk Chocolate Mousse

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 2 hours 30 minutes

Total Time: 2 hours 55 minutes

A creamy, milk chocolate mousse made without eggs.

Ingredients

500ml whipping cream
250g milk chocolate, chopped
1 tsp vanilla extract

Instructions

Set aside three pieces of chocolate for the topping.
Heat half of the cream (250ml) in a small saucepan over a low heat until bubbles begin to form around the edges.
Add the chopped chocolate and vanilla, stir to combine then whisk until there is no lumps.
Take off the heat and pour into a glass jug or bowl, add the rest of the cream and whisk until smooth.
Chill in the freezer for 30 minutes. Remove from the freezer and stir to combine.
Use a mixer or hand beater to whisk until soft peaks form. Take care not to over whip or the mixture could curdle.
Spoon the mixture into 6 serving glasses. Grate the extra chocolate over the top, chill in the fridge for at least 2 hours or overnight.
Remove the mousse 10 minutes before serving to soften up.

Notes

Add your favourite toppings including chopped nuts or fresh fruit.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 105mgSodium: 56mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 6g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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