Egg free Chocolate Mousse Pie

If you are looking for an easy to make, decadent, smooth and egg-free mousse then look no further! I’ve got you all covered 🙂 My sister cannot eat raw eggs because she develops an allergic reaction to them which makes eating chocolate mousse difficult… She really likes to eat the Jell-o packaged mousse, but I still wanted to be able to make a chocolate mousse from scratch that would 1. be delicious and 2. not give her an allergic reaction.

Many mousse recipes with no eggs yield a mousse that’s too firm, or a mousse that has a gritty texture. I wanted my mousse to be silky smooth, rich with chocolate flavor and free of eggs. After many tries, here is the recipe that I have found to make the most fluffy yet rich chocolate mousse that is not overly sweet but still full of flavor. Best of all, it has no eggs! Recipes for chocolate mousse usually consist of raw eggs, sugar, melted chocolate and heavy cream; in this recipe, the eggs are replaced with MARSHMALLOWS because the marshmallows act as a stabilizer and allow for the texture of the finished product to be fluffy and soft.

This mousse is SO simple to make, there are essentially three main steps:

1. Line the pan with a cookie crust
2. Whip some cream
3. Melt the chocolate, marshmallows and milk

At this point, the mousse is complete and all you have to do is portion it out, chill and serve! However, since I’m making a pie, I will be pouring the mousse over a crust and chilling it in my baking pan before serving.

Egg free Chocolate Mousse Pie

 

Save Print

Prep time

25 mins

Total time

25 mins

 

This egg free chocolate mousse is still decadent, creamy, fluffy and oh-so tasty 🙂

Author: Angela Chu

Serves: One 8x8 or 9x9 pie

Ingredients

• 75g miniature marshmallows
• 6 oz any dark, milk or semi-sweet chocolate chips
• ½ cup milk
• 2 cups heavy cream (32% milk fat and up)
• 1 graham cracker crust recipe enough for a 9 inch pie or for an 8x8 inch pan

Instructions

1. Line a 9 inch pie pan or an 8x8 square pan with parchment paper or tin foil and press the graham cracker crust into the bottom of the pan.
2. In a small saucepan over low heat, add the marshmallows, the chocolate chips and the milk and heat until everything has melted and the mixture is smooth and satiny. Take the mixture off the heat, transfer it to a large bowl and let it cool until room temperature.
3. In the meantime, beat the heavy cream until stiff peaks form. Add the whipped cream to the chocolate mixture in thirds, making sure to fold gently so that the air bubbles are not knocked out of the mousse.
4. Once the whipped cream and chocolate mixture are combined together, pour it over your prepared crust and cover with plastic wrap. Chill in the fridge for at least 4 hours.
5. When set, take out the mousse pie masterpiecem slice and serve!

3.3.3077