Easy Beet Mousse With White Chocolate | Beetroot Mousse Recipe
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.
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
1. Steaming of beetroot is very essential to get rid of their tartness.
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.
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.