Egg-Free Chocolate Mousse with Walnuts
This mousse gets its lift from whipped cream, so there are no raw eggs to separate or cook. Dark chocolate provides the structure and walnuts add crunch at serving time. The important detail is temperature: the chocolate base should be cool but still fluid before folding.
- Prep
- 20 min
- Cook
- 5 min heating
- Yield
- 4 small servings
- Note
- 3 h chilling
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Dark chocolate, 60–70% cocoa | 150 g | – |
| Whipping cream, divided | 300 ml | – |
| Chopped walnuts | 35 g | Shop ingredient |
| Ground cardamom, optional | a small pinch | Shop ingredient |
| Ground cinnamon, optional topping | a pinch | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Walnut without Shell
In stock
Dried Cardamom
In stock
Method
Make the base
Finely chop chocolate. Heat 100 ml cream until steaming and pour over it. Rest 2 minutes, then stir until smooth. Add optional cardamom and leave to cool until no longer warm but still pourable.
Whip softly
Whip the remaining 200 ml cold cream to soft peaks. The cream should hold a gentle shape without becoming stiff or grainy.
Fold
Stir one-third of the whipped cream into the chocolate to lighten it. Fold in the rest in two additions, using broad movements until no white streaks remain.
Chill and garnish
Divide into four glasses, cover and refrigerate for at least 3 hours. Add walnuts and optional cinnamon just before serving so the nuts stay crisp.
Helpful tips
- If the chocolate is hot, it can melt the whipped cream and reduce the volume.
- If the chocolate sets before folding, gently warm the bowl over warm water and let it cool to fluid again.
Frequently asked questions
Can I use milk chocolate?
Not as a direct swap at this ratio; it sets more softly. Use the dark chocolate specified.
Why is the mousse grainy?
Cream may have been over-whipped, or the chocolate was too cold when combined. Aim for soft peaks and a fluid chocolate base.