I am not necessarily against eggs in chocolate mousse; it’s more that I can’t be bothered doing the extra work. I developed this lactose free chocolate mousse recipe without eggs because its easy, delicious and because I am inherently lazy.
Lactose free chocolate mousse (no eggs)
This lactose free chocolate mousse contains 3 core ingredients: lactose free thickened cream, icing sugar (powdered sugar) and dark chocolate that contains no milk solids. These 3 ingredients work together to create an incredibly rich and delicious chocolate mousse without any eggs (or any difficulty).
There are two ways of making this mousse so you can adapt it to the style of mousse you prefer. Half the cream is heated until it reaches simmering, before being poured over the chopped chocolate. Next, you have two options.
Firstly, you can whip the cream and sugar together before folding it into the chocolate mixture. Divide it into your serving cups or bowls, then chill until firm.
Secondly, you can simply add the remaining cream to the melted chocolate mixture and chill it all overnight. The next day, whip the mixture until aerated (being careful not to over-whip) and then spoon or pipe into serving cups.
Either way, you’ve got yourself an easy and delicious lactose free, low FODMAP chocolate mousse that is egg free and quick to make.
Ingredient notes
This recipe only uses a few ingredients, so it’s important to get them right. First off, we need lactose free thickened cream. To whip properly, you will need to use thickened cream that is 30-35% milk fat. The container of cream will specify the fat percentage either on the front or back. Light thickened cream is not suitable here – it does not contain enough fat to whip sufficiently.
If you live in an area where lactose free thickened cream (30-35% fat) is not available, you have an option. Namely: making the cream lactose free yourself. Adding lactase drops to cream breaks down the lactose content, making it suitable for those who cannot digest lactose. This is how store bought lactose free cream is made.
You can easily buy lactase drops online. They used to be more available in pharmacies but I haven’t seen them as much recently. To use, follow the package directions (they have different strengths) and allow the cream to sit for 24-48 hours. The lactase enzyme will break down the lactose content in this time.
We will discuss more about the optional flavour enhancing ingredients below, so all that is left to discuss is the sugar. I have used pure icing sugar. In Australia, pure icing sugar is icing sugar that has no filler added. Soft icing sugar is icing sugar mixed with tapioca starch.
I am not sure whether using soft icing sugar would make much of a difference. I also don’t know how much tapioca starch is added to icing sugar; whether it is a tiny amount or a considerable amount. However, you don’t want a pasty or floury tasting chocolate mousse, so I suggest pure icing sugar if you have it.
Chocolate notes
The other ingredient we need to discuss is the chocolate. Many store bought chocolate brands contain milk solids, which means they are not lactose free. Generally speaking, it is only the higher chocolate percentages (for example, 70% cocoa) that are lactose and dairy free.
So, in order to make this mousse lactose free, we need to choose a lactose free chocolate. I do not recommend any diet brand or vegan, coconut oil based brands here. I have only tested traditional varieties of chocolate so I can’t speak to how any other styles of chocolate will work in this recipe.
So, what have I tested? Lindt 70% dark chocolate and Old Gold Dark Ghana. Both of these brands are readily available in Australian supermarkets and do not contain milk solids. They are traditional chocolate made from cocoa, cocoa solids and a small amount of sugar. Of course, they are not as sweet as regular chocolate, hence the inclusion of icing sugar.
Because dairy free chocolate is often quite serious chocolate (not super sweet and very deep in chocolate flavour) we have options to customise the mousse, which we will chat about below.
Another thing to keep in mind is that it important to use a good quality dairy free chocolate here. Because the mousse uses so few ingredients, it really needs decent chocolate to shine.
Flavour enhancers for your lactose free chocolate mousse
There are a few easy ways to add complexity to your chocolate mousse. These methods are all about enhancing chocolate flavour and bringing new layers to your dessert.
- A teaspoon (or more, to your tastes) of fresh but cooled espresso goes a long way in bringing out chocolate flavour.
- A pinch of fine is another huge flavour provider.
- Vanilla bean paste or vanilla extract rounds out the chocolate flavour.
- After this, we go into other flavour additions such as a small amount of almond extract, peppermint extract (for a choc mint mousse) or perhaps a small amount of Baileys (or Amarula)
Making this lactose free chocolate mousse according to your preferences
There are lots of ways to customise this chocolate mousse according to your preferences. Let’s get straight into it.
- If you like a sweeter mousse, use 150g dark chocolate and 100-125g icing sugar. You can add more sugar, but I haven’t tested this.
- If you prefer a more serious mousse, use 200g dark chocolate and 75-100g icing sugar.
- If you like a mousse that is airy but not too airy, use the method where the cream is whipped and folded into the chocolate.
- If you like a mousse with lots of air incorporated, use the method where the mousse is assembled, chilled overnight and whipped the next day.
- If you intend to serve the mousse in glass and prioritise aesthetics, the whipped cream method is easier decant into glass without getting the mousse up the sides.
More lactose free chocolate recipes
- Gluten free dairy free chocolate cake (lactose free)
- Gluten free vegan chocolate cookies (lactose free)
- Gluten free vegan chocolate mug cake (lactose free)
- Gluten free vegan Hedgehog slice (lactose free)
- Chocolate Ninja Creami ice cream (lactose free option)
Lactose free chocolate mousse
Ingredients
For the lactose free chocolate mousse:
- 150-200 g dark chocolate without milk solids I tested Lindt 70% and Old Gold Dark Ghana
- 500-600 g lactose free thickened cream 30-35% fat see notes
- 75-125 g pure icing sugar to your tastes
Optional flavour enhancers:
- 1-4 teaspoons fresh espresso cooled
- Pinch of salt salt
- Vanilla bean paste or vanilla extract to your tastes
Optional finishing touches:
- Remaining 100g cream optional, if you have 600g cream (in Australia, large cream is often sold in 600g tubs)
- 10-20 g pure icing sugar
- 10-20 dark chocolate without milk solids cut into fine shavings
Instructions
Method 1 (for a quicker mousse)
- Finely chop your chocolate and place in a large heat safe bowl. I use a steel bowl.
- Place 250g cream in a small medium pot over a low medium heat. Heat the cream until it is hot to the touch but not bubbling.
- Pour the hot cream over the chopped chocolate and place a lid on it (I use the chopping board). Allow it to sit for 1-2 minutes before gently stirring to combine everything together.
- Add any optional flavourings here, then set aside to cool.
- Place 250g in a steel or glass bowl. Use hand beaters to whip the cream until it starts to form soft peaks. Sieve in the icing sugar according to how sweet you would like your mousse. Continue to whip until firm peaks have formed. If in doubt, stop whipping as you can easily over-whip cream.
- Very gently fold the cream into the chocolate mixture until completely combined. Pour the mixture into 5-6 serving glasses and place in the fridge to chill and set (3+ hours and up to overnight).
Method 2 (overnight method)
- Finely chop your chocolate and place in a large heat safe bowl. I use a steel bowl.
- Place 250g cream in a small medium pot over a low medium heat. Heat the cream until it is hot to the touch but not bubbling.
- Pour the hot cream over the chopped chocolate and place a lid on it (I use the chopping board). Allow it to sit for 1-2 minutes before gently stirring to combine everything together.
- Add any optional flavourings here, then add the remaining 250g cream. Stir until completely combined. Cover and refrigerate overnight or until set.
- When ready to use, whip the mixture using hand beaters just until stiff peaks form. It should be a little bit fluffy (or light aerated) and lightened in colour. Take care not to over-whip it – if in doubt, I find it best to slightly under-whip as opposed to over-whipping.
- Decant the mixture into your serving glasses or a serving bowl. If you are using glasses and want clean edges, you will need to pipe the mixture in.
- Place the mousse back in the fridge to firm up and set.
For the finishing touches (either method):
- If you are using it, whip your remaining cream together with the icing sugar just until medium peaks form.
- Spoon the whipped cream over your chocolate mousse, then finish with the chocolate shavings.
Notes
- See the body of the post for notes on the cream and what to do if you don’t have lactose free cream available where you live.
- If you like a sweeter mousse, use 150g dark chocolate and 100-125g icing sugar. You can add more sugar, but I haven’t tested this.
- If you prefer a more serious mousse, use 200g dark chocolate and 75-100g icing sugar.
- If you like a mousse that is airy but not too airy, use the method where the cream is whipped and folded into the chocolate.
- If you like a mousse with lots of air incorporated, use the method where the mousse is assembled, chilled overnight and whipped the next day.
- If you intend to serve the mousse in glass and prioritise aesthetics, the whipped cream method is easier decant into glass without getting the mousse up the sides.
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