Fine Desserts, No Bake Chocolate Mousse Pots with Strawberry Carrots 4.34 from 3 votes Learn how to make my Chocolate Mousse Pots with Strawberry Carrots, a perfect dessert for Easter or any special event. By Gemma Stafford | April 7, 2014 | 29 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Dessert Chocolate Fruit Easter Electric Mixer 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! Try These Recipes! Steamed Sticky Toffee PuddingSalted Butterscotch Pot De CremeGorgeous Hawaiian Butter MochiSilky Coffee Pudding Watch The Recipe Video! Chocolate Mousse Pots with Strawberry Carrots 4.34 from 3 votes Print Recipe Learn how to make my Chocolate Mousse Pots with Strawberry Carrots, a perfect dessert for Easter or any special event. Author: Gemma Stafford Dessert Chocolate Fruit Easter Electric Mixer Learn how to make my Chocolate Mousse Pots with Strawberry Carrots, a perfect dessert for Easter or any special event. Author: Gemma Stafford Ingredients 8 oz Good quality chocolate (72% cocoa solids)1 Tbsp Butter1/2 Cup Warm water6 Whole Eggs , separatedCookie dirt10 Oreo cookies (without the centre)Strawberry Carrots8 oz White chocolate chips1 Tbsp Veg/canola oil2 Drops s Orange food coloring Instructions Put the chocolate and butter in a heatproof bowl and put over simmer water ( ban Marie) to meltGently stir until meltedRemove rom the heat and coolWhisk the eggs whites in a large clean bowl until stiff peeks formWhisk the egg yolks into the chocolate mix until combinedThen 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 restSpoon the mousse into your prepared, lined pots. Fill up to the top to make for nice presentationFor you cookie 'dirt' crumbsIn 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 dirtFor the Strawberry CarrotsGently 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 orangePull 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 paperRoll the strawberry in chocolate as close to the hull as possible so you can't see any strawberry leftI 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 AssemblyGenerously scatter the cookie 'dirt' over the chocolate mousseStick the strawberry 'carrot' in the dirt so it looks like it's growing out of the potTo 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 Submit your own photos of this recipe Upload Photo 0 Images
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 now. Any thoughts?? Thanks, Angela Reply
Hi Angela, I am really sorry to hear this. I suggest just two drops of food coloring, and generally, I use strong gel colors or pastes. You are right of course, water and chocolate are not great bedfellows, though if you warm the water, and if it is not too much for the amount of chocolate, then you can get it to assimilate. I do not know what you will use the orange coloring for now, but it will keep well for some time, can be added to frosting, to buttercream, cream cheese, water icing, fondant, etc. I hate waste too, and at this time in particular it feels awful to waste anything. I hope you will find use for it in the future, Gemma 🙂 Reply
Thanks for the idea for the food coloring! The manufacturer said this “Because the powders are water-soluble, to get the best effect and brightest color, simply add the least amount of water necessary to completely dissolve the color powder. Then add a carrier like paramount crystals to take the water-based color into the fat-based product without seizing the chocolate. It works best if the color and the carrier are heated together before mixing into the liquid chocolate. ” Have you ever used paramount crystals?? Reply
Hi there, No! I have no idea what this is. Here is what wiki says: Paramount crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used, it keeps the chocolate fluid. I have a feeling these are used by chocolate manufacturers, or professional cake decorators, I have not come across this ingredient. I am sorry, you have had a journey with this, Gemma 🙂 Reply
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? Reply
Hi Mandy. Unfortunately this recipe relies a bit heavily on eggs as you will need to whip the egg whites for volume. But if you are willing to experiment, you might want to use aquafaba. I made a vegan chocolate mousse using it here https://www.biggerbolderbaking.com/vegan-chocolate-mousse/ Get to know aquafaba, it will be your vegetarian friend when egg whites are called for in a recipe. I hope this is of help to you, Reply
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. Reply
Hi Natashia, I wonder if you mean this one (https://www.biggerbolderbaking.com/vegan-chocolate-mousse/)? Get to know aquafaba, it will be your vegetarian friend when egg whites are called for in a recipe. I hope this is of help to you, Gemma 🙂 Reply
Hi! I made the recipe and it’s not fluffy, it’s kind of watery and grainy? Any idea why? Thank you! Reply
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. Gemma Reply
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 Reply
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 🙂 Reply
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! 🙂 Reply
Hi Rachael, No, the recipe is as it says. This is a light mousse, an old fashioned one if you will! Gemma 🙂 Reply
Hi Rachael, This will make 6 – 8 pots. You can also make this in bowls you may already have in your home. Gemma 🙂 Reply
Hi! I am wondering how far in advance I can make these? I would like to have them for Easter Sunday… thank you! Reply
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 🙂 Reply
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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! Reply
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 🙂 Reply
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 🙂 Reply
Hi Gemma, I really love your videos especially those no knead recipes. 🙂 Can i use semi-sweet chocolate chips instead? thanks for the reply.. 🙂 Reply
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