These Chocolate Mousse Pots with Strawberry Carrots are a playful yet elegant dessert that delights the senses. The silky-smooth mousse, rich with deep cocoa flavor, pairs perfectly with the juicy, sweet-tart strawberry carrots for a whimsical twist. In just 30 minutes, you can create a dessert that feels both indulgent and light, making it ideal for any occasion. The contrast of textures—creamy mousse against fresh strawberries—adds a delightful surprise to every bite.

This recipe is a feast for the eyes and the palate, combining decadent chocolate with vibrant, fruity accents. The mousse’s airy richness is balanced by the refreshing burst of strawberries, creating a harmonious blend of flavors. Whether you’re hosting a dinner party or treating yourself, this dessert is sure to impress with its simplicity and charm. It’s a sweet escape that’s as fun to make as it is to enjoy.

Ingredients for Chocolate Mousse Pots with Strawberry Carrots

Chocolate Mousse:
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 vegetable or canola oil (plus extra if needed)
2 drops orange food coloring (adjust for desired shade)

Step-by-Step Instructions

Prepare the Chocolate Mousse:
Place the chocolate and butter in a heatproof bowl and set over a pot of simmering water (bain-marie) to melt. Stir gently until smooth, then remove from heat and let cool slightly.
In a large clean bowl, whisk the egg whites until stiff peaks form. Set aside.
Whisk the egg yolks into the cooled chocolate mixture until fully combined.
Gently fold the egg whites into the chocolate mixture. Start with one spoonful to loosen the mix, then fold in the rest until no streaks remain.
Spoon the mousse into prepared, lined pots, filling them to the top for a neat presentation. Chill in the fridge to set.
Make the Cookie Dirt:
Crush the Oreo cookies in a food processor or with a rolling pin until you achieve a crumbly texture with some lumps for a realistic “dirt” look. Set aside.
Create the Strawberry Carrots:
Melt the white chocolate gently (use short intervals if microwaving to avoid burning). Stir in the oil and orange food coloring until smooth and runny. Add more oil or coloring as needed.
Pull back the strawberry hull to keep it green. Roll each strawberry in the chocolate mixture, coating it evenly. Shake off excess chocolate and place on parchment paper to set.
For a more authentic look, drizzle lines of chocolate over the strawberries using a piping bag or spoon. Reheat the chocolate if it thickens too much.
Assemble the Dessert:
Generously scatter the cookie “dirt” over the set chocolate mousse pots.
Insert the strawberry “carrots” into the dirt so they appear to be growing out of the pots.
For an extra festive touch, decorate the plate with Easter-themed items like chicks, eggs, or other spring decorations.

Perfect Presentation Tips

To make your Chocolate Mousse Pots with Strawberry Carrots look extra special, use clear glass pots or jars for a beautiful layered effect. When adding the cookie “dirt,” sprinkle it unevenly for a more natural, garden-like appearance. For the strawberry carrots, angle them slightly in the mousse to mimic real carrots growing in soil. Add a few edible flowers or mint leaves for a fresh, springtime touch.

Time-Saving Hacks

If you’re short on time, use pre-made chocolate mousse or pudding as a base instead of making it from scratch. For the cookie “dirt,” buy pre-crushed chocolate cookies or graham crackers to skip the processing step. When making the strawberry carrots, work in batches and let them set in the fridge while you prepare the mousse to save time.

Storage and Serving Suggestions

These mousse pots can be made a day ahead and stored in the fridge, covered with plastic wrap. Let them sit at room temperature for 10 minutes before serving for the best texture. If you have leftover strawberry carrots, store them in an airtight container at room temperature for up to 2 days. Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Fun Recipe Variations

Swap the strawberries for raspberries or apricots for a different fruity twist. For a nutty flavor, mix crushed hazelnuts or almonds into the cookie “dirt.” If you prefer a richer mousse, use dark chocolate instead of milk chocolate. For a vegan version, substitute the eggs with aquafaba and use dairy-free chocolate and butter alternatives.

Equipment Essentials

A double boiler or heatproof bowl is essential for melting the chocolate smoothly. Use a stand mixer or hand whisk for the egg whites to achieve stiff peaks quickly. A food processor makes quick work of crushing the cookies, but a rolling pin works just as well. For the strawberry carrots, a small piping bag or a zip-top bag with the corner snipped off is perfect for drizzling the chocolate lines.