Melt the chocolate and butter together in a double boiler or a microwave-safe bowl. If using a microwave, heat the chocolate and butter in 20-second intervals, stirring each time until smooth.

If using a double boiler, melt the chocolate and butter over simmering water, stirring until smooth. Remove it and keep it side and allow it cool slightly.

In a separate mixing bowl, whip the heavy cream until it forms stiff peaks.
Once the melted chocolate mixture has cooled slightly, stir in the powdered sugar, vanilla extract, and a pinch of salt. Mix until well combined.

Slowly fold the whipped cream into the chocolate mixture. Be careful not to deflate the whipped cream; fold it in gently until no streaks remain.

Divide the mousse into serving glasses or bowls. You can use wine glasses, ramekins, or any small dessert dishes.

Chill the mousse in the refrigerator for at least 2 hours or until set. It’s even better if you can refrigerate it overnight for a firmer texture.

Before serving, you can garnish your eggless chocolate mousse with grated chocolate, whipped cream, berries, or chopped nuts, if desired.

Eggless Chocolate Mousse is ready to serve, so you can try this recipe in your home and enjoy it and share the recipe with your family and friends.