Eggless Strawberry Mousse

If you are still planning for a dessert recipe, put your contemplations to rest because now you have a fabulous recipe at hand that you can whip up with no extra effort.

This Eggless Strawberry Mousse is a simple recipe that can be prepared with a handful of readily available ingredients. The tasteful combination of strawberries and white chocolate makes this dessert incredible and just out of the world!

What is Eggless Strawberry Mousse

It is the celebration of the luscious fruit and its heavenly flavor! The Eggless Strawberry Mousse is a smooth and creamy stunner dessert prepared with fresh or frozen strawberries and some rich whipped cream. It is a gorgeous whip, bursting with flavor, that creates a magical flicker into each of the senses and the soul!

The best part, this Strawberry Mousse recipe, is an —

• Egg-free,
• Gluten-free,
• Nut-free, and
• Gelatine-free concoction!

Whipping up this dessert that’s a standalone stunner dessert at a party is so easy that you don’t have to be an expert in the kitchen.

Reasons You’ll ♡ Eggless Strawberry Mousse

If you love strawberries, this strawberry mousse will fit right into your liking. Moreover, it’s  —

• Has a melt-in-your mouth kind of velvety texture.
• Bursting with the authentic taste of strawberries in each bite.
• Needs no expertise to prepare.
• Perfect make-ahead dessert recipe for parties and gatherings.
• One of the best go-to recipes at any time of the year, and 
• Loved by people of all ages!

You can quickly whip up this dessert as an after-meal surprise or even as an after-school snack to see your kids bowled over!

Ingredient list for Eggless Strawberry Mousse

The ingredients to make everyone’s favorite Eggless strawberry mousse is probably sitting in your pantry. This part explains the role of each element in this recipe.

White Chocolate Chips — Added here for the divine combination that it makes with the strawberry flavor.

Heavy Whipping Cream — Heavy whipping cream creates a smooth, creamy base for the mousse. It peaks well and also stays fluffy for a longer time. For a creamy, melt-in-your-mouth taste and texture, always use heavy whipping cream with a fat content of 35% or higher. 

Powdered sugar/Confectioner’s sugar — This mousse recipe uses powdered sugar as it helps to stabilize and sweeten the whipped cream.

Cream of tartar — This is added to the whipped cream as it renders a firm peak to it by stabilizing it.

Strawberries — Fresh strawberries taste the best and are sweetest during the season. So I have used the fresh strawberries to get the most exquisite flavor for our mousse. You can even use the frozen strawberries if you have them handy.

Granulated Sugar — This is used for preparing the strawberry syrup. It blends very well with the strawberries to form a thick syrup.

Strawberry extract — It intensifies the flavor of the strawberries in the mousse.

Agar-agar — Agar-agar powder is a potent thickening agent that is naturally vegan/vegetarian. It has gel-like characteristics and is a suitable replacement for gelatin. However, you can use unflavored vegetarian gelatine in the same ratio as agar-agar if you replace agar-agar in the recipe.

Chocolate shavings — These are used for decorating when serving our yummy treat!

Use of agar-agar in Strawberry Mousse

Agar-agar is a plant-based gelling agent derived from red seaweed algae. It is used as a vegetarian alternative to gelatine in preparing various culinary delights.

Agar-agar is available in 3 variations – powder, strands, or flakes. 1 tsp of powdered agar = 1 tbsp agar flakes = 1/3 cup agar strands (cut into 1-inch pieces).

However, remember these points when using it —

• Agar-agar powder forms lumps and does not dissolve when warm/ hot water is added to it. To avoid this, refrain from adding warm/ hot water.
• You need to heat Agar-agar to melt it. But ensure not to heat it beyond its melting point. More heat than what is required can harm its gelling quality.
• Agar-agar needs to be boiled to set correctly, unlike the gelatine that can be dissolved in warm water. However, Agar-agar sets quicker than gelatine and does not need to be refrigerated.
• If needed, Agar-agar can also be reheated again and added to the recipe to set.

How to make an Eggless Strawberry Mousse

This section walks you through a detailed step-by-step recipe with pictures. For the FULL, printable recipe card, please scroll down to the bottom of this post.

Bloom Agar-agar — Combine agar-agar with two tablespoons of water. Whisk it well. Set it aside to bloom for 4-5 minutes.

Protip — Blooming Agar-agar is integral to ensuring a finished Mousse’s smooth texture.

Boil Strawberries — Combine strawberries and sugar in a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes until the syrup thickens. Keep stirring occasionally. When the strawberries are all mushy and the syrup has thickened, take it off the flame and allow it to cool. 

When completely cooled, coarsely puree it with an immersion blender. Add essence and set it aside. Measure the syrup – you will require 1/3 cup of thick syrup.

Protip — Taste; if the syrup tastes tarty, add extra sugar and boil for a few more minutes.

Prepare Whipped Cream — Before beginning with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill.

Once the bowl has chilled, add heavy cream to it. Using a stand mixer, beat the cream on low speed for 1-2 minutes. When the cream starts to thicken slightly, add cream of tartar and powdered sugar to it. Beat until stiff peaks form. Once done, set it in the fridge to chill. 

Assemble Eggless Strawberry Mousse — Let’s prepare the white chocolate base. Combine white chocolate and cream in a glass bowl. Heat a pan 1/2 filled with water over low heat. Lower the heat and place the chocolate bowl over the water when it begins to simmer. Keep stirring the chocolate as it softens and melts.

Add agar-agar that was prepared earlier in the recipe to this melted chocolate. Whisk to combine. Simmer the hydrated agar-agar along with chocolate for 3 to 5 minutes. Keep whisking. Take it off the flame and allow this mix to cool. Keep stirring at regular intervals as the chocolate mixture cools.

Add cooled strawberry syrup that was prepared earlier to the chocolate mixture. Make sure the strawberry syrup is cool and comfortable to touch before adding it to the chocolate. Mix it well. Allow this mix to sit for 5 minutes over the counter. Keep stirring occasionally. Stirring is essential because the agar-agar will start to set as the ingredients cool down.

Add strawberry-chocolate mix to whipped cream. Gently fold the strawberry mixture into the cream until combined. Do not beat the mousse.  

Protip — The most important thing to know is that agar needs to be boiled for our mousse to set correctly.

Chill the mousse — Pour the eggless strawberry mousse in serving bowls and set for 5-6 hours or overnight. Once set, decorating is super easy and fun!

Top with a swirl of whipped cream, sliced strawberries, and shavings of chocolate. Or enjoy as is; it tastes super yum without a topping too.

Expert Tips and variations

Variations — You can make an endless variety of mousse on the same lines of instructions, with any of the following fruits:

• Puréed mango
• Puréed pineapple
• Puréed kiwi
• Puréed peaches
• Any other fruits of your choice!

Store-bought whipped cream — This recipe uses fresh whipped cream, but you can also use the store-bought one. However, remember to thaw it for 20 minutes on the counter before using it.

Color of the mousse — Strawberries render color to the mousse. The strawberries that I have used here were not too red, so the mousse did not take up the deep hue.

Keep the mousse under refrigeration — Mousse will turn runny if exposed to hot temperature, so keeping it in the fridge until it’s time to serve, is recommended for best results. A chilled mousse always tastes the best!

Strain the puréed strawberry mix— If you don’t prefer the slight crunch of the seeds, you can strain the puréed strawberry mixture. This will remove the fiber and the seeds to give a smooth texture to your mousse.

Cool the mixture — Ensure that when you add the strawberry mix to the chocolate, it has completely cooled so that it combines well with it.

Just a gentle fold — Do not beat the mousse when mixing the strawberry chocolate with the whipped cream. Just a gentle folding until well-combined plays the magic. Whisking will make the mousse lose its fluffiness.

Frozen strawberries — Frozen strawberries are available in the market throughout the year. You can use frozen strawberries instead of fresh ones if you prefer. Since they are frozen in their prime, they also make for a great alternative to the fresh ones and create a delicious mousse.

Let me know what you think!

So, now is the time to begin this exciting recipe that whips up sooner than you even realize. Gather your ingredients quickly and let yourself dive into the magical preparation that creates this gorgeous delight!

Trust me, it’s an impressive dessert to wow your guests at the next weekend get-together. 

Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.

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