Chocolate Chantilly – Rich Egg-Free Chocolate Mousse

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The definitions of chantilly is 1. (of cream) flavored whipped cream, usually flavored with vanilla, but it can also be rum or liqueur; and 2. (of food) food prepared or served with whipped cream such as peach chantilly: peaches served with whipped cream which is usually flavored. Chocolate chantilly is a very strong flavored whipped chocolate which contains about 75% cocoa. Because the chocolate is so intense I decided to set some of it aside whip some heavy cream and powdered sugar into it. This enabled me to create a nice layer affect. It creates a beautiful presentation, and once you add whipped cream to the top, it all balances out nicely. With the hot weather we’ve been having, a nice cool dessert that doesn’t have to be baked or cooked long is just perfect. Enjoy!

Chocolate Chantilly – Egg-Free Chocolate Mousse


Yield: Serves 4 - 6.

Chocolate Chantilly – Egg-Free Chocolate Mousse

Make a rich, strong chocolate chantilly, egg-free chocolate mouse, or both so you can layer them. It's your choice! - All made from the same rich chocolate base.


  • 4 oz. (4 squares) Baker's semisweet chocolate, chopped (or vegan dark chocolate)
  • 4 oz. (4 squares) Baker's unsweetened chocolate, chopped (or vegan dark chocolate)
  • 1 cup water
  • 1/2 cup sugar (replace with 5 1/2 Tablespoons agave nectar for vegan diets)
  • 1 Tablespoon of your favorite liqueur or 1 teaspoon pure vanilla extract, to replace water above (optional)
  • 2 1/2 Tablespoons heavy whipping cream (or about 1/4 to 1/3 cup dairy-free whipped cream*) (optional), plus more for topping
  • 1 Tablespoon powdered sugar (optional)
  • 1 recipe The Perfect Homemade Sweetened Whipped Cream, for garnish (or Cool Whip for dairy-free) (optional)
  • Chocolate shavings, for garnish (optional)


  1. Prepare an ice bath (equal parts water and ice) in a large mixing bowl. have a smaller bowl ready that will fit inside the ice bath. Set it all aside.
  2. Place the chocolate, water, sugar and liqueur, if using, in a bowl over a saucepan of shallow water and melt over medium heat. Whisk often until melted. (If you are using vanilla or liqueur, subtract equal amounts of water.)
  3. Pour the mixture into the smaller bowl you have set aside and set it into the ice bath. Whip it by hand (lots of hard work) or using a handheld or stand mixer until it becomes thick. If mixing by hand, it should take about 10 minutes, about 2 - 4 minutes using a mixer or hand beater. I pulled my old stand mixer out because it has 2 bowls. (Shhh! Don't tell KitchenAid!) Be careful to not over mix it or it can become grainy. Then you'll have to melt it and mix it all over again which compromises the texture. Taste it. If it has too strong of a chocolate taste to you, whip in 1/2 cup of heavy whipping cream and 4 Tablespoons of powdered sugar; or remove a little over 2/3 and add 2 to 3 Tablespoons of whipping cream
  4. Immediately transfer the chantilly and/or mousse to serving cups. If you have made both chantilly and mousse layer as desired**. Serve immediately or cover and refrigerate until ready to serve. It holds up well refrigerated for a 2 - 3 days.
  5. Top with sweetened whipped cream, if desired, topped with chocolate shavings.


*Dairy-free whipped cream brands include: Soyatoo! Whip Topping and RichWhip Non-Dairy Whip Topping..

**Another option is to remove 1/3 of the chantilly and use it for the middle layer instead of the top and bottom of the cups.

One Reply to “Chocolate Chantilly – Rich Egg-Free Chocolate Mousse”

  1. I currently don’t have any kitchen utensil that would allow me to really whip the cream, but when I do, I definitely have to try out this recipe. It’s hard to come by mousse recipes that don’t contain gelatin or agar-agar.

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