Eggless Strawberry Chocolate Mousse Video Recipe

Eggless Strawberry Chocolate Mousse is an extremely delicious summer dessert with the healthy whole wheat jaggery cookie as a base and filled with layers of Strawberry and Chocolate. Also its is

topped with fruits and whipped cream (optional) and its a single serving cup which i made twice before posting here. This dessert became my daughter’s favorite and I am planning to make it again this week. Also happiness is I made this dessert with my garden grown strawberries 😊. Last year my friend gave a plant and it spread well this year in a raised bed, giving big fruits like store bought ones 😊 (refer step wise picture 6)

Mousse is the lighter and fluffier dessert, Its lighter texture comes from whipping air into the mixture. ie by whipping egg whites or whipped cream into the base mixture. It is always served cold or frozen. Today’s recipe is Egg Free Version, uses optional sugar and minimal/reduced Pectin/Agar Agar to set.

How to Handle Gelatin

I uses powdered Agar Agar Powder. You can use liquid or powdered Pectin (plant based) or China Grass or any Vegetarian /Vegan friendly to this recipe. Agar agar behaves as Gelatin, so dissolve it first in cold water, once bloomed warm the mixture and add it to the fruit puree.

Know About Frozen Desserts

Each dessert has a different origin. Trifle is a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. They are layered and fruit is not incorporated like Mousse.

Pudding is the cousin of Mousse. Mousse doesn’t contain any add-ins, like nuts, grains, or fruit, but pudding does. Its sometimes cooked or steamed unlike Mousse So they can be served warm or cold.

Panna Cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. It is something close to mousse but it has regular milk and cream is not whipped. Basically a cold Italian custard, often served with fruit sauce or caramel syrup.

Parfait definition is a flavored frozen custard containing whipped cream and syrup frozen without stirring in to the cream mixture.  Particularly in America ice cream is most often used in it. Also it can be made with layers of sweetened flavored yogurt and packed with granola and fresh fruits.

Know About Strawberry Layer

Here in this recipe Strawberry Layer just three main ingredient Strawberry Puree, Cream and Agar agar. This layer has optional sugar and if the kind of gelatin/pectin is unflavored then do use vanilla extract like i did.

Know About Chocolate Layer

You can use minimal pectin here but i didn’t add. Also you can whip the cream and add melted chocolate like strawberry layer to get airy chocolate mousse but this layer looks shiny and gorgeous with my method. I used semi sweet chocolate and didn’t add any sugar, if you like do add powdered sugar do adjust accordingly.

How to Make Strawberry Chocolate Mousse

• Powder the homemade cookies (Pic 1 &2 ) or graham crackers.
• Add melted butter to it , refer Pic 3 for the consistency.
• Place a tablespoon of it in the glass cup.
• Press them using small spoon or using the handle of rolling pin (Pic 4).
• Keep it in the refrigerator until it sets (15 minutes) or till use (Pic 5).
• Also chill a mixing bowl and whisk until you whip the cream.

• Soak the Strawberries in Vinegar/Baking Soda/Salt for more details on cleaning the berries check HERE.
• Hull the berries (Pic 7) , puree them and keep aside.
• In a small bowl add 1 tbsp cold water and dissolve Agar Agar.
• Also warm the mixture in microwave and when its not so hot do add it to the prepared puree (Pic 8) and mix well.

• In the chilled bowl whip the cream from medium to stiff consistency (Pic 9), add the prepared Strawberry Puree to it (Pic 10).
• Adjust sugar while mixing and add vanilla extract to it.
• The unset strawberry mousse looks like shown in Picture 11.
• Now tilt the glass cups as shown in Pic 12 in the Cupcake Pan.
• Fill the prepared puree to 3/4th in each cup (Pic 13).
• Leave them in the refrigerator until it sets (may take 1 hour maximum to set).
• After an hour warm the cream and melt the chocolate chips or chocolates in it until smooth and shiny (Pic 14).

• You can microwave or directly heat this mixture in low flame until it looks glossy.
• Pour them gently over strawberry layer (Pic 15&16) and again refrigerate for 1 hour or until it sets.

Yields – 5 Single serve Cups of 180 ml (approx 3/4th Cup) each

Ingredients

Strawberry Layer

Heavy Cream / Whipping Cream – 1 Cup

Strawberry Puree – 1/2 Cup (12-14 Numbers)

Pectin / Agar Agar Powder – 1 to 1.5 tsp (refer note)

Powered Sugar – 1/4 Cup (Optional)

Vanilla Essence – 1/2 tsp

Chocolate Layer

Heavy Cream – 1 Cup

Semi Sweet Chocolate Chips – 1/2 Cup

Optional Sugar – 2 Tbsp

Few Berries to Decorate

Base

Biscuit / Graham Crackers/ Cookie Crumbs – 4-5 Numbers or 6-7 Tbsp

Melted Butter – 1.5 Tbsp

Mousse Decoration

• Make strawberry fan as shown in video and picture 17.
• Place them over Strawberry Chocolate Mousse (Picture 18).

• Also whip the cream to stiff peaks just 1/4 cup is enough , using 6D tip to decorate as shown (Pic 19).
• Now its serving time, Enjoy when it is cold 🙂

Video Tutorial

Print Version (will be updated soon)

Notes

1. Pectin usually cooked with fruit preserve/jam, in this recipe we are not cooking anything so heat the mixture with water or juice.
2. Don’t over work with whipping cream, just swirls of thickening indication is enough since pectin/agar agar helps it to set well.
3. You can use double broiler for melting chocolate for choc layer otherwise cream overheats and releases butter.
4. Wait for the Strawberry layer to set completely and pour the choc layer very gently.
5. Its optional to decorate the mousse with whipped cream.
6. Instead of Strawberry do use Mango or any other fruit and do check Mango Mousse Recipe HERE.