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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!
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Chocolate Mousse Pots with Strawberry Carrots
Learn how to make my Chocolate Mousse Pots with Strawberry Carrots, a perfect dessert for Easter or any special event.
Servings: 0
Learn how to make my Chocolate Mousse Pots with Strawberry Carrots, a perfect dessert for Easter or any special event.
Servings: 0
Ingredients
- 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
Instructions
- Put the chocolate and butter in a heatproof bowl and put over simmer water ( ban Marie) to melt
- Gently stir until melted
- Remove rom the heat and cool
- Whisk the eggs whites in a large clean bowl until stiff peeks form
- Whisk the egg yolks into the chocolate mix until combined
- 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
- Spoon the mousse into your prepared, lined pots. Fill up to the top to make for nice presentation
- For you cookie 'dirt' crumbs
- 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
- For the Strawberry Carrots
- Gently melt your white chocolate ( if microwaving do short intervals as it burns easily)
- 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
- Pull back the hull so you don't get chocolate in it and it keeps green.
- 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
- Roll the strawberry in chocolate as close to the hull as possible so you can't see any strawberry left
- 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
- ( 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 🙂
- The Assembly
- Generously scatter the cookie 'dirt' over the chocolate mousse
- Stick the strawberry 'carrot' in the dirt so it looks like it's growing out of the pot
- 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
Hi Gemma, Please post below your video that you can not use water based food coloring. I bought orange powdered food coloring not thinking about the water. Added it and all chocolate seized up. I tried again without the water but the food coloring stays a dirty light skin color. It doesn’t liquify so the coloring isn’t pretty. My kids are older so I will explain but I can’t run to a store to buy food coloring. This is specially bought because of allergies to dyes. Not sure what I am going to do with the rest of this orange… Read more »
Hi Gemma, I’m planning to make this next week for a gathering, but would like to make an eggless version, without the use of raw eggs. Would you recommend substituting eggs with whipped cream instead?
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.
Hi! I made the recipe and it’s not fluffy, it’s kind of watery and grainy? Any idea why? Thank you!
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
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! 🙂
How far in advance can these be made?
Hello! Can you tell me how many this makes? I am wondering how many pots to purchase..
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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!