Eggless Chocolate Mousse | No Egg, No Gelatine, Agar Mousse | 50 Mins

Make creamy eggless chocolate mousse at home with agar, no eggs, no gelatine. Rich chocolate dessert ready in 50 mins + chill time. Step by step recipe.

Eggless Chocolate Mousse | No Egg, No Gelatine, Agar Mousse | 50 Mins

Prep Time: 30 mins

Cook Time: 20 mins

Chill Time: 2-3 hours

Total Time: 3 hours 50 mins

Serves: 6

Ingredients:

Milk - 2 cups - 500 ml

Cocoa powder - 1.5 tbsp - 12 gms

Corn flour - 1.25 tbsp - 15 gms

Sugar - 4 tbsp - 50 gms

Dark chocolate optional - 3-4 tsp chopped - 25 gms

Agar agar - 2 tsp - China grass powder or strands

Cream - 3/4 cup - 180 ml, heavy/whipping cream

Vanilla essence - 1/2 tsp

Water - 3/4 cup - for agar agar

Method:

1. Prep agar: Take 3/4 cup water in pan and sprinkle agar. Keep aside 20-30 mins. If using powder, it dissolves easily.

2. Mix cocoa: Meanwhile dissolve cocoa powder and corn flour in 1/4 cup lukewarm milk. Mix well, no lumps.

3. Boil milk: Boil remaining milk with sugar in another pan.

4. Cook base: Add cocoa-corn flour mixture to boiling milk. Stir continuously. Boil for 2-3 mins till thick.

5. Melt agar: Heat agar water and bring to boil. It will become thick like transparent jelly.

6. Combine: Add melted agar to chocolate mixture. Mix continuously. Switch off flame and keep stirring till almost cooled. This avoids layer formation.

7. Add cream: Mix in cream and vanilla essence. Whip cream lightly before adding for fluffy texture. Stir well.

8. Set: Pour in cups or mousse moulds. Refrigerate 2-3 hours till set perfectly. Do not freeze.

Notes:

If using agar strands, soak 30 mins then boil till fully dissolved.

Do not over-chill in freezer or mousse will become icy.

Dark chocolate is optional but makes mousse richer.

Stirring while cooling is key to avoid skin/layer on top.

Mousse stays good 3-4 days in fridge in airtight box.

Take 3/4 cup of water in a pan and sprinkle the agar agar in it.

 Keep a side (20-30 mins) I used agar agar powder,so it dissolved easily

Mean while dissolve coco powder and corn flour in 1/4 cup of luke-warm milk. Boil rest of the milk with sugar.

Add the coco-corn flour mixture to the boiling milk with continuous stir. Boil for 2-3 minutes with constant stirring.

Heat the agar agar dissolved water and bring to boil. It will be thickened and like a transparent jelly like thing.

Add it to the chocolate mixture and mix continuously. 

Switch off the flame and keep stirring until its almost cooled down.(Stirring is to avoid formation of a layer while cooling down).

Mix in the cream(I whipped the cream a bit in a blender with the whipped blade) and vanilla essence.Stir well.

Refrigerate this mixture to get the perfect set chocolate mousse I did this by placing the mixture in freezer for approx 20 minute (Don’t let it set for more time,). Or you can also pour the mixture  directly to the mousse moulds that you are going to serve and set it as such in the fridge(not in freezer) until serving time.