Eggless Chocolate Mousse Recipe - Spice Up The Curry (2024)

FAQs

What can I substitute for eggs in mousse? ›

Aquafaba – this works great in mousse – replace egg whites 1:1 – whip it first like you would egg whites, to stiff peaks, and you can replace any yolks in a mousse recipe with tapioca or cornstarch. Then fold the two mixes together to create a light, fluffy egg free mousse.

A runny mousse that won't set is caused by the opposite of the reason for grainy mousse. If your mousse won't set, it is most likely because you have under-whipped the heavy cream. Perfectly whipped cream will stabilize the mousse as it sets in the refrigerator.

Use a liaison to thicken up mousse

It can take many different shapes depending on the recipe it's being added to, but it is most often a mixture of egg yolks and heavy cream. Livestrong points out that what makes a liaison great for thickening a mousse is that it isn't adding anything new to the recipe.

Eggs provide emulsifying properties to chocolate mousse, as well as contribute to its texture. They are frequently separated, with their yolks being cooked into a custard cream sauce or perhaps whipped with sugar into a thick sabayon. Egg whites are commonly aerated into a frothy meringue (see sidebar).

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Common mistakes when making mousse (and how to fix them)

It's easy to remelt the chocolate in the microwave until smooth and try again. A grainy mousse is also a result of overbeating so only beat for 1-2 minutes, or until the mixture resembles lightly whipped cream.

Sometimes, the mousse can turn out to be too firm or too liquid. This depends on the consistency of the whipped cream as well as the other ingredients used. Indeed, a small mistake can completely make or break your mousse as the light and creamy texture is the most important thing about a mousse.

In a chocolate mousse, the chocolate itself has a crucial role in stabilizing the texture. But, don't underestimate the power of eggs, cream, and even gelatin in a good mousse. Gelatin forms a gel to stabilize air bubbles.

The thickener:

Traditionally, mousse is made with gelatin. The gelatin should be bloomed in cool water or 5 minutes, then melted before adding to the base. The amount of gelatin can be altered depending on the desired texture.

How do you thicken chocolate mousse without cornstarch? ›

Create an arrowroot or cornflour slurry from ½ tablespoon of arrowroot/cornflour and 2 tbsp of cream or milk. Add the mousse back into a saucepan to heat up and then whisk in the slurry until it thickens.

Don't overdo it when it comes to thickening. Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product. If your recipe can't be modified, Hillers advises finding a substitute recipe.

Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.

When the chocolate is just melted, take the bowl off the heat and add the egg yolks, two at a time, and stir well to amalgamate. The mixture will tighten a little initially, but should quickly become smooth. If it does get too tight, add another yolk and keep mixing in until smooth.

For most recipes simply substitute 3 tablespoons of Just Egg for each large egg. For each extra-large or jumbo egg called for substitute 4 tablespoons of Just Egg. In recipes that need either a more eggy flavor or a stronger structure, use 4 tablespoons of Just Egg per egg.

Yes, eggs can be replaced with tofu or soy milk in a cheesecake recipe. To replace eggs, tofu can be blended and added to the recipe as a substitute for the eggs. However, soy milk does not provide the same binding properties as eggs, so it is best to use tofu as a substitute for eggs in a cheesecake recipe.

Egg replacements

Bananas and applesauce: Bananas and applesauce work well in many baked goods, such as cookies, muffins, and pancakes. Keep in mind that the banana could change the taste of the recipe. For each egg that the recipe calls for, mash or blend 1/2 large banana or use 1/4 cup of applesauce.