Your #1 Online Baking Destination!

Chocolate strawberry Mousse Pots

Chocolate Mousse Pots with Strawberry Carrots

Save Recipe

Hi Bold Bakers!

This is a simple and amazing dessert for Easter featuring lovely, thick Chocolate Mousse. I’ll show you how easy it is to make it BIG & BOLD into an impressive dessert for your Easter or any special event!

4.34 from 3 votes
Chocolate strawberry Mousse Pots
Chocolate Mousse Pots with Strawberry Carrots
Author: Gemma Stafford
  • 8 oz Good quality chocolate (72% cocoa solids)
  • 1 Tbsp Butter
  • 1/2 Cup Warm water
  • 6 Whole Eggs , separated
  • Cookie dirt
  • 10 Oreo cookies (without the centre)
  • Strawberry Carrots
  • 8 oz White chocolate chips
  • 1 Tbsp Veg/canola oil
  • 2 Drops s Orange food coloring
  1. Put the chocolate and butter in a heatproof bowl and put over simmer water ( ban Marie) to melt
  2. Gently stir until melted
  3. Remove rom the heat and cool
  4. Whisk the eggs whites in a large clean bowl until stiff peeks form
  5. Whisk the egg yolks into the chocolate mix until combined
  6. Then gently fold in the egg whites into the chocolate mix also. Start by folding in 1 spoonful to loosen the mix, then fold in the rest
  7. Spoon the mousse into your prepared, lined pots. Fill up to the top to make for nice presentation
  8. For you cookie 'dirt' crumbs
  9. In a food processor or with a rolling pin make crumbs with your cookies. Leave some texture in your crumb so it looks like real lumps of dirt
  10. For the Strawberry Carrots
  11. Gently melt your white chocolate ( if microwaving do short intervals as it burns easily)
  12. Mix in the oil and food coloring. If it is a bit too thick then add a little more oil. It should be runny. If you need to add more food coloring do until you reach your desired orange
  13. Pull back the hull so you don't get chocolate in it and it keeps green.
  14. Roll the strawberry and the edge of the bowl to get a good, clean coating of chocolate. Lift out, shake off any excess chocolate and lay to set on parchment paper
  15. Roll the strawberry in chocolate as close to the hull as possible so you can't see any strawberry left
  16. I drizzled over lines on my carrots to make them look more authentic. Do this using a little piping bag or drizzle the chocolate off a spoon. You may need to reheat the chocolate to thin it out
  17. ( I know that when you try this you will realize it is not as easy as I make it sound. My first batch looks pretty sad. The second one was much better. You will get the hang of it 🙂
  18. The Assembly
  19. Generously scatter the cookie 'dirt' over the chocolate mousse
  20. Stick the strawberry 'carrot' in the dirt so it looks like it's growing out of the pot
  21. To really impress your family and friends, pick up some fun Easter bits at a craft store and decorate a plate with chicks, eggs and all things Easter



0 Images
Submit Your Photos
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Natashia on November 16, 2018 at 11:02 pm

    Hi Gemma. I saw a video where you made a quick chocolate mousse with corn flour and I’m pretty sure no eggs, but can’t find this recipe on your website.

  2. Rachael Schumer on March 30, 2018 at 12:10 pm

    Hi! I made the recipe and it’s not fluffy, it’s kind of watery and grainy? Any idea why? Thank you!

    • Gemma Stafford on April 1, 2018 at 11:03 am

      Hi Rachael,

      Thats strange. Was it watery after you set it in the fridge for a few hours?

      Also any chance the chocolate separated or burned? the grainy sounds like there was a problem with the chocolate.


  3. Binu on February 6, 2018 at 3:26 am

    Hi, I m planning to make the mousse alone. How many would it serve? Should I add some 1/4 cup sugar to make it sweet or would it be sweet enough for kids? I will be mousse for the first time, hence asking. TIA

    • Gemma Stafford on February 6, 2018 at 8:39 am

      Hi Binu,
      Yes, this will be lovely, served in individual glass/plastic cups for kids.
      This is really a classic mousse recipe, I would not add sugar.
      White chocolate tends to be sweet, and if you drop the cocoa content of the dark chocolate to 50% cocoa solids it will be perfectly balanced, with a good flavor too.
      This recipe will serve a lot! remember it is boosted by the bulk of the egg white, you could get 12 portions I think!
      Let us see the results,
      Gemma 🙂

  4. Rachael Schumer on April 14, 2017 at 12:55 pm

    I am so sorry to be a bother, but I just wanted to confirm the recipe has no sugar or heavy cream in it?

    Thank you! 🙂

    • Gemma Stafford on April 15, 2017 at 4:22 am

      Hi Rachael,
      No, the recipe is as it says. This is a light mousse, an old fashioned one if you will!
      Gemma 🙂

  5. Rachael Schumer on April 13, 2017 at 1:45 pm

    How far in advance can these be made?

    • Gemma Stafford on April 14, 2017 at 3:48 am

      Hi Rachael,
      A couple of days, keep them covered and refrigerated,
      Gemma 🙂

  6. Rachael Schumer on April 10, 2017 at 10:55 am

    Hello! Can you tell me how many this makes? I am wondering how many pots to purchase..

    • Gemma Stafford on April 11, 2017 at 2:55 am

      Hi Rachael,
      This will make 6 – 8 pots. You can also make this in bowls you may already have in your home.
      Gemma 🙂

      • Rachael Schumer on April 13, 2017 at 7:05 am

        Hi! I am wondering how far in advance I can make these? I would like to have them for Easter Sunday… thank you!

        • Gemma Stafford on April 14, 2017 at 3:57 am

          Rachael, I think I responded to this, but just in case, a couple of days, so Friday, for sunday, and they will hold a bit longer if you need them to, but at their best two days, covered and refrigerated,
          Gemma 🙂

  7. German Special Forces GSG 9 on May 1, 2016 at 7:41 am

    The lawsuit states that the violent raid, which included officers in full tactical attire and military-grade weapons,
    stemmed solely from an alleged housing code violation. Then he gets conditioned to the
    meetings never happening and becomes a no show.
    With that thought in mind, I suggest a CPA, Tax Attorney or a qualified tax resolution official.

    Matt Drudge was right when he tweeted, “Have an exit
    plan. You can come out with some credits and software
    from hacking databases though. The usual organized chaos ensues as students pour from their classrooms into the cafeteria.

  8. Bella on April 8, 2016 at 2:09 am

    What a brilliant idea! I’ve been looking for a favorite chocolate mousse recipe I managed to lose years ago. It used Grand Manier which really highlighted the chocolate flavor but that’s all I remember. If I add liqueur to this how much would you suggest? I assume I add it to the cooled chocolate? Can I use chocolate with 85% cocoa instead of 72% and do I have to make any other adjustments if so? Thanks so much!

    • Gemma Stafford on April 8, 2016 at 3:04 pm

      Hi Bella,
      First of all thank you for your kind comments, I appreciate your support.
      Then, I would not suggest 85% cocoa content, the 70% + melts better as it has a higher cocoa butter content, and is less likely to burn or split when heated. it will also take the Grand Marnier better, add about 1/2 glass to the chocolate, gradually mixing it through, a little goes a long way. you can also add some orange zest to enhance the flavor. It sounds delicious,
      Gemma 🙂

  9. Bella on March 25, 2016 at 10:14 pm

    Wonderful! May I ask what can be a substitute for whipping cream? Many thanks!

    • Gemma Stafford on March 26, 2016 at 5:43 am

      Hi Bella,
      There are some things for which there are no substitutes, and this is one of them! I do know that dairy cream is not available everywhere, and some recipes will not be the same without this ingredient, sorry!
      Gemma 🙂

  10. Ralph on January 26, 2016 at 7:55 pm

    Hi Gemma, I really love your videos especially those no knead recipes. 🙂 Can i use semi-sweet chocolate chips instead? thanks for the reply.. 🙂

    • Gemma Stafford on January 27, 2016 at 12:51 pm

      Sure, you can use whichever chocolate you prefer. Thanks so much for watching 🙂

  11. on May 18, 2015 at 9:01 am

    These are actually impressive ideas in about blogging.
    You have touched some pleasant factors here. Any way keep up wrinting.

    • Gemma Stafford on May 18, 2015 at 10:38 pm

      Thank you very much! I have 70+ recipes so I hope you find some favorites. 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This