Eggless strawberry mousse recipe with white chocolate
US measuring cups are used (1 cup = 240 ml)
pureed, ¼ cup puree to mix in mousse, remaining for topping
4 oz or 115 grams or ⅔
Heavy whipping cream
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.
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?
Please comment below and give ★ ratings