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Eggless Chocolate Mousse

5 from 1 vote
Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients  

  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 cup semi-sweet chocolate chips
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup heavy whipping cream

Instructions 

  • Place the water and sugar in a small saucepan over high heat and bring to a boil.
  • Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.
  • In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.
  • Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine.
  • Gently fold the chocolate mixture into the remaining whip cream until completely combined.
  • Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.
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