Eggless Chocolate Mousse Easy Oreo Chocolate Mousse Recipe

If you are a fan of simple and easy dessert recipes and also love chocolate this no-bake oreo chocolate mousse trifle is almost perfect for you! It has a base layer made of Oreo, topped with the mousse and finally finished with whipped cream. Jump to:What this chocolate Mousse is?IngredientsHow to Make Chocolate MousseRecipe Notes & TipsStorageMore Such RecipesWatch Video📖 Recipe Mousse is a French word for foam. So essentially this dessert has an airy texture. Traditionally whipped and foamy egg whites are used to incorporate light and airy texture. In this eggless mousse recipe, I have used whipped cream that creates richer flavour and a slightly heavier texture. You can use Dairy-free whip toppings in this recipe if you want to avoid dairy. 

What this chocolate Mousse is?

Completely Eggless Chocolate Mousse 100% vegetarian  No-gelatin mousse Agar-agar is used as a substitute for gelatine. Chocolate and Oreo taste heavenly.

Ingredients

Oreo: I used Oreo original vanilla flavour.  Agar-Agar: Agar-agar is a vegetarian substitute for gelatine. It gives this chocolate mousse a smooth, silky and creamy texture. There are a few things that you should keep in mind when you are using agar agar. I am going to share them in the recipe notes and tips section below. Sugar: White sugar is used in making this mousse. It gives sweetness as well as texture and body to this eggless chocolate mousse.  Cocoa Powder: I used dark Dutch-process for intense chocolaty taste. You can use that or regular cocoa powder as per availability or preference. Whipping Cream: To whip cream nicely use dairy cream with minimum 30% milk fat content. There are a few brands available you can check in the grocery store or supermarkets. Vanilla extract: Preferably use vanilla extract and not vanilla essence. Chocolate and vanilla are a match made in heaven! It adds a nice flavour.

How to Make Chocolate Mousse

Recipe Notes & Tips

Use Oreo Original vanilla flavour. No other flavour works here because vanilla and chocolate are absolutely perfect with each other. When you are using agar agar as a vegetarian substitute for gelatine in any recipe. Use ½ the quantity of gelatine mentioned in that particular recipe. Unlike gelatine agar agar first needs to be dissolved in hot water. Agar agar remains gel-like even at room temperature. So you just need to chill the chocolate mousse for a short time. That is why the setting time for this oreo chocolate mousse is short and it stays stable after that. While whipping dairy cream make sure to chill your mixing bowl or use a chilling gel pad below the bowl in summers. It helps in whipping cream faster and a smooth texture.  Whip the cream for soft peaks and foamy. We do not want stiff peaks here. Secret For light and airy eggless chocolate mousse Getting the right whipping cream is most important. The second most important thing you can do is whip the cream for 6-10minutes if you are using a hand blender or a stand mixer. With a regular whisk, it might take about 20 minutes. Use chilled cream and a chilled mixing bowl. It incorporates air and makes the texture of eggless mousse light and airy. 

Storage

Store the mousse in individual Airtight containers. If you are using cups or shot glasses cover them snuggly with a cling film to make them airtight. It stays good in the fridge for 1 week. I have never stored in the freezer till now so I can’t comment here.

More Such Recipes

Eggless chocolate cake Hot Chocolate Chocolate Fudge French Toast Chocolate Hazelnut Bar Eggless chocolate cookies

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