Healthy, delicious, naturally coloured beetroot mousse with white chocolate is the perfect dessert to satisfy your sweet craving. This beet mousse is a gluten-free, low sugar dessert recipe.
Beetroot chocolate mousse recipe is made with non-dairy whipping cream and without any added sugar content. Its natural vibrant colour gives it an attractive look. Making beetroot mousse at home is easy. We didn’t use any gelatin or china grass to set the mousse. It is an eggless and gluten-free mousse recipe and quick in preparation.
Once the mousse is ready transfer them to the cups and refrigerate them until required. You can prepare them a day or two before you need them. Serve this beet mousse as an after-meal dessert on special occasions. You can also check my healthy ABC smoothie and simple strawberry icecream recipe made with beetroot
Other Healthy Dessert Recipes You Would Like to Try
- Seeds and Dry Fruits Ladoo | Immunity Booster Ladoos
- Instant mawa kesar modak | Modaks for ganpati festival
- Carrot paneer ladoo | calcium and protein rich sweet recipe
- Winter special methi coconut ladoo ( no bitterness, no sugar)
Beetroot Chocolate Mousse Ingredients
Beetroot – fresh, tender and dark red colour beetroot is perfect for this recipe. To get rid of its tartness, steamed it first and then make a puree of it.
White chocolate – I have used Morde brand white chocolate.
Cream – Non-dairy whipping cream is used to melt chocolate and for making whipped cream. Room temperature cream is used for melting chocolate. If you use chilled cream, it will get curdle while heating. Use chilled cream for making whipped cream.
Seeds– pumpkin and watermelon seeds are used to garnish beet mousse. They increase the nutritional value as well as make it more attractive.
Health Benefits of Beetroot Fruit
Commonly, beetroot called beets, is very nutritious and has some medicinal properties. It has lots of health benefits.
- Low in calories and rich in essential vitamins and minerals are good for heart health and normalizing blood pressure levels.
- Beetroot contains dietary nitrates that are very helpful in improving athletic performance.
- Beetroot juice and extract prevent kidneys related diseases.
- Rich in fibre that prevents digestive issues like constipation, inflammatory bowel disease and diverticulitis.
- It has antioxidant properties that reduce chronic inflammation in the body.
Step by step preparation of Beetroot Mousse With White Chocolate
1. First wash, peel and cut beetroot into thin slices. Then steam them for 10 minutes on a high flame.
2. Let them cool and grind in to a smooth paste.
3. Strain the paste once with the help of a strainer to get a creamy smooth texture of beet mousse. Keep in the refrigerator till required.
4. In a bowl add room temperature whipping cream. Add chopped white chocolate in it. Microwave it in the 20 seconds batches till it completely melt . Mix well with the cream till they nicely form a smooth mixture.
5. Put the chocolate mixture in the refrigerator for 10-15 minutes.
6. Whip non-dairy whipping cream on a medium speed until it start thicken. Add vanilla essence and mix.
7. Now increase the speed to high setting and whip till it forms the stiff peak.
8. Add beetroot puree, chocolate mixture to the whipped cream and mix it till it become a smooth mixture.
9. Now transfer this mixture in a piping bag and fill beetroot mousse dessert in the serving cups up to ¾ level. Sprinkle pumpkin seeds and watermelon seeds.
10. Cover them with foil and put them in the refrigerator to set for about 4-5 hours or overnight.
11. Easy beetroot mousse is ready to serve. ENJOY!
Serving Suggestions
Serve this vegan beetroot mousse as a dessert after a warm main course meal. It is also a perfect sweet dish to serve at any special occasion or festival time.
Tips and Tricks
- Steaming of beetroot is very important to get rid of its tartness.
- Chocolate mixture should be first refrigerated for few minutes to let it cool completely.
- Do not over whipped the cream.
- Refrigerate the beet mousse for at least 4-5 hour before serving.
Recipe Card
Easy Beet Mousse With White Chocolate | Beetroot Mousse Recipe
Ingredients
- 2 medium sized beetroot
- 50 gm white chocolate
- 100+50 gm whipping cream
- 2 tbsp pumpkin seeds
- 2 tbsp watermelon seeds
- ½ tsp vanilla essence
Instructions
- First wash, peel and cut beetrrot into thin slices. Then steam them for 10 minutes on a high flame.
- Let them cool and grind in to a paste.
- Strain the paste once with the help of a strainer. Keep in the refrigerator till required.
- In a bowl add room temperature whipping cream. Add chopped white chocolate in it. Microwave it in the 20 seconds batches till it completely melt . Mix well with the cream till they nicely form a smooth mixture.
- Put chocolate mixture in the refrigerator for 10-15 minutes.
- Whip non-dairy whipping cream on a medium speed till it start thicken. Add vanilla essence and mix.
- Now increase the speed of beater to high setting and whip till it forms the stiff peak.
- Add beetroot puree, chocolate mixture to the whipped cream and mix it till it become a smooth mixture.
- Now transfer this mixture in a piping bag and fill mousse in the serving cups up to ¾ level. Sprinkle pumpkin seeds and watermelon seeds.
- Cover them with foil and keep them in the refrigerator to set for about 4-5 hours or overnight.
- Beetroot mousse is ready. ENJOY!
Video
Notes
2. Chocolate mixture should be first refrigerated for few minutes to let it cool.
3. Do not over whipped the cream.
4. Refrigerate the mousse for at least 4-5 hour before serving.
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