How can I make fluffy chocolate mousse without gelatin?
Gelatine has nothing to do with a mousse. That means it's no problem to find a recipe without ;) .

I'm doing Mousse au Chocolat like that:


melt 200-250gr (more is better for stability) of chocolate (70%+ cacao) in a baine-marie
whip 400gr of cream
whip one egg yolk in a baine-marie until fluffy *
mix the chocolate into the egg yolk
carefully fold the cream under the chocolate
refrigerate for a few hours


This mousse is pretty solid after a few hours in the fridge...without gelantine.

*if you want any flavor like vanilla or some liquor in your mousse it is a good idea to add it now to the egg