Eggless strawberry mousse without gelatin - made with heavy whipping cream, white chocolate and strawberries.
Mousse has light, airy and smooth texture. It is rich dessert recipe because of the heavy cream. This is the perfect dessert if you are having special guests. Make it ahead of time, set in individual portions and keep in the fridge till you serve. It is easy to make and also taste awesome that your guests will be impressed. And you have this simple yet delicious dessert recipe then why not show off, right?
I and hubby love any kind of mousse. Today’s recipe is inspired from Tarla Dalal’s recipe. This strawberry white chocolate mousse has perfect balance flavor of strawberries and chocolate. Nothing is overpowering.
White chocolate and strawberry flavors go very well together. In every spoon you eat, you will get nice crunch from those little strawberry seeds. I have added only ½ tablespoons of sugar while whipping the cream. You can adjust the sugar according to your strawberries’ sweetness. Do not forget that chocolate has enough sweetness also.
More eggless mousse recipes
eggless chocolate mousse // eggless mango mousse
How to make eggless strawberry mousse recipe (Step by step photos):
1) First keep the heavy whipping cream in the freezer. Also keep the whisk attachment and bowl in freezer as well. Because we need chilled cream and whisk to make job easier. You will see later.
2) chop the white chocolate into small pieces. take into a heatproof bowl.
3) Now melt the chocolate using double boiler method. Take about half inch of water in a pan. Bring it to a simmer on medium-low heat. Once it starts simmering, put the white chocolate bowl on top. Make sure that water is not touching the top bowl. Keep stirring, it starts to melt.
4) As it melts, it becomes smooth. Remove it from the pan. Let it cool to room temperature. Alternately you can melt the chocolate in microwave. But you need be careful, as chocolate may burn.
5) Now remove the bowl, whipping cream and whisk from the freezer. Add sugar to the cream.
6) Start whipping the cream. whip it till you get soft peak. Do not over whip it, otherwise it starts curdle and you will get butter out of it.
7) Now your chocolate is cooled down to room temperature. If the chocolate is warm or hot then cream will melt, we don’t want that. So please make sure that melted chocolate is cooled completely. Add half of the whipped cream to the chocolate.
8) Fold it very gently using spatula.
9) Then add remaining whipped cream.
10) fold it again till everything is mixed well. Don’t mix it vigorously otherwise whipped cream may deflate. Do it gently.
11) Now add ¼ cup of strawberry puree.
12) Mix it well.
13) Divide the mousse into individual serving glasses.
14) Top with remaining strawberry puree, Make single and thin layer of it.
15) Keep in refrigerator to chill and set for at least 2 hours or more. Remove it from the fridge, right before serving.
Look at the inside of the mousse after it sets properly. It was really airy, light and perfect sweet yet delicious. So don’t wait for guests, make it for yourself and for your family.
Serving suggestion: serve this eggless strawberry mousse as a dessert after your meal. Your guests will be impressed.
Notes:
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- Heavy whipping cream - You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.
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- Many readers are from India. I know that the cream you get in India does not have 35% fat content. But don’t worry, You can use amul whipping cream. It works perfectly fine. I got good reviews from Indian readers.
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- To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. So I recommend to keep all three in freezer for 15-20 minutes. If you follow this tip, you will get nice and soft peaks even though it has less fat content.
- If you don’t like to bite the seeds of strawberries in the mousse. You can strain the strawberry puree and the use in the recipe.
Eggless strawberry mousse recipe with white chocolate
Ingredients
- 10 Strawberries pureed, ¼ cup puree to mix in mousse, remaining for topping
- 4 oz or 115 grams or ⅔ cup White chocolate
- ¾ cup Heavy whipping cream
- ½ tablespoon Sugar
Instructions
- First keep the heavy whipping cream in the freezer. Also keep the whisk attachment and bowl in freezer as well. Because we need chilled cream and whisk to make job easier.
Melting the chocolate using double boiler method:
- chop the white chocolate into small pieces. take into a heatproof bowl.
- Take about half inch of water in a pan. Bring it to a simmer on medium-low heat.
- Once it starts simmering, put the white chocolate bowl on top. Make sure that water is not touching the top bowl.
- Keep stirring, it starts to melt.
- As it melts, it becomes smooth.
- Remove it from the pan. Let it cool to room temperature.
- Alternately you can melt the chocolate in microwave. But you need be careful, as chocolate may burn.
Making eggless strawberry mousse:
- Now remove the bowl, whipping cream and whisk from the freezer.
- Add sugar to the cream.
- Start whipping the cream. whip it till you get soft peak. Do not over whip it, otherwise it starts curdle and you will get butter out of it.
- Now your chocolate is cooled down to room temperature. Add half of the whipped cream to the chocolate.
- Fold it very gently using spatula.
- Then add remaining whipped cream. fold it again till everything is mixed well.
- Now add ¼ cup of strawberry puree. Mix it well.
- Divide the mousse into individual serving glasses.
- Top with remaining strawberry puree, Make thin layer of it.
- Keep in refrigerator to chill and set for at least 2 hours or more.
- Remove it from the fridge, right before serving.
Hi
Very nice and easy recipe. Although my cream didn't melt, my chocolate got frozen. How to avoid that.The taste was also perfect except that bits of chocolate were coming in the mouth.
Sejal
Sorry dear didn't get your problem !!! Can you elaborate?
You are saying cream didn't melt -- we are not melting cream heat. We are whipping it.
you are Chocolate got frozen -- we are melting the chocolate here and folding it in whipped cream. Then we will keep in refrigerator (not freezer) to set. Not sure how it got frozen?
Can I use normal white chocolate like milky bar for this recipe
yes you can
Tried making the strawberry mousse as per above recipie. I am in the US and used store bought ingredients. When we added the strawberry puree to white chocolate and whipped cream mixture it split ..can u tell me why
There might be couple of reasons. 1) melted white chocolate is not cooled completely which makes the cream curdle. 2) If the cream is over whipped then it gets at the stage when it starts to separate butter and looks curdled.
Not sure which store bough strawberry puree you have used. But I think that does not cause the curdling.
I cant get pass the stage of folding the white choc with the whipped cream. If choc melt is still warm, it will cause lumps. If choc melt is at room temp, it hardens. So what should i do??
Melting the while chocolate process is important. If you have melted on high heat or or kept on heat for longer even after it is melted, then it will get hard after cooling.
So melt the chocolate on low-medium heat till it is just melted. Once it comes to room temperature, chocolate will not harden, it will stay runny
What would be the quantity of cream in ml please
177 ml = 3/4 cup
Hello !
Really a nice recipe and great idea !
I had a question. I have prepared chocolate mousse several times and each time it turns out to be really awesome. I always thought it is necessary to whip the chocolate as well, but u just mentioned to whip the cream and add it to the chocolate.
What I do is, whip the molten chocolate in the ice-bath and it changes color and texture.
Thanks.
Nope, no need to whip the chocolate (only whip the cream). I have not done in any mousse recipe.
"What I do is, whip the molten chocolate in the ice-bath and it changes color and texture." -- I have never done this or never heard of it. Just wondering, does this make any difference in mousse (in terms of taste and look)?