Easy eggless pineapple mousse is a five ingredient, make ahead dessert that will be a crowd pleaser! With minimum prep, these pineapple mousse cups are ready in minutes and have a gorgeous creamy texture.
Say hiiiii to the freshest, most delicious eggless pineapple mousse you've ever tried! This little jar of deliciousness has been made and devoured 5x times in the last five days. Thats a lot of mousse I reckon, but we didn't even realize because this mousse is light and airy and has a slow, mild, tropical flavor that's hard to resist.
And you know I love anything that can be served in little jars! I love these gorgeous Tulip Jars by Weck!
And because of that little factor, these eggless pineapple mousse jars become even more awesome:
- These are easy to carry to a picnic, barbecue, party, potluck
- You can decide the serving size so if you are watching what you eat, scoop only half the serving size into these jars
- They are easy to store when you have a lot of guests coming because you can stack them one on top of the other
Love Desserts in a jar? Check out Baileys Tiramisu Trifle Cups, Mango Cheesecake Mousse Jars and Passionfruit Cheesecake Jars
I also really love that this is eggless mousse. There is just something about egg in mousse that put me off. I mean, have you ever had mousse which tastes eggy, like there is too much egg white in it and not enough flavor? Ugh.
I kinds prefer an eggless or egg-free mousse, no matter what the flavor, and especially with this pineapple mousse, you will see no difference in taste or texture!
And did I mention that it has only FIVE INGREDIENTS? Four actually if you leave out the whipped cream used for topping. Is this a winner or what?!
I used canned pineapples from Del Monte because in a mousse like this which is not cooked, canned pineapples are easier to puree and obviously make for easier prep.
Instead of using gelatin, which can be slightly difficult to handle, I use white chocolate in the base which helps this eggless pineapple mousse set properly. Along with whipped cream which adds airiness and lightness to the mousse. It's a recipe you can't go wrong with.
And it's so easy to modify. So for example, you wanted to have eggless strawberry mousse instead of pineapple, you could easily swap strawberry puree for pineapple puree. Really, use your favorite fruit and make this eggless pineapple mousse your own!
Eggless Pineapple Mousse Recipe
- 1 Can Pineapple Tidbits drained (500 gram can)
- ½ cup (119 g) Cream
- ¾ cup (99 g) White Chocolate
- 1 ¼ cup (297.5 g) Heavy Whipping Cream
- Whipped cream pineapple quarters and mint leaves for garnishing
- Grind the drained pineapple tidbits till crushed completely. Set aside.
- In a bowl, add cream and white chocolate and microwave for 30 seconds. Whisk till smooth.
- In another bowl, add heavy cream and whip till soft peaks form. Add the white chocolate and cream and mix well. Then fold in the pineapple mixture.
- Divide the mixture into six mini jars (use a piping bag for easy pouring) and refrigerate for at least 3 hours or overnight. Top with whipped cream, pineapple quarters and mint leaves before serving
Sylvia Raveendran says
It came out really really well, with the blend of chocolate and pineapple, it was melting in the mouth
Hi Richa, from where should I source the heavy cream?
And when you say cream-is it the Amul fresh cream that you get in the market?
Hey Neeru, heavy cream is sold in India as 'whipping cream'. Amul, D'lecta, Elle & Vire all have whipping cream available these days in the market.
Surabhi Gawande says
Question: which brand of heavy whipping cream did you use? I am finding regular cream everywhere:(
Hey! I use D'Lecta and Amul whipping cream usually
I only have pineapple in juice. Is there anything I can do to prevent it from curdling , as a reviewer indicated happened when she used canned pineapple in juice rather than syrup?
Hey Beth, I recommend draining the pineapple pieces completely. You can place the pieces in a sieve and then using the back of a spoon to squeeze out any leftover juice before using it.
This dessert is a favorite of ours. I have made it so many times now and it’s always been a hit. Such a simple recipe yet so flavorful. Looking forward to trying your mango cheescake mousse jars!! Keep inspiring us 🙂
Thank you so much Rupa!
Can you explain exactly what kind of white chocolate you used?
I used compound white chocolate. You can use any white chocolate that can be used for baking.
I tried it and it curdled! 🙁 I think maybe the recipe could clarify the need to use pineapple tidbits in syrup-- mine were in juice and looking back, I bet the acidity of the residual juice curdled it (even though I drained it really well). So if you try it, using pineapple in heavy syrup may work better and be more flavorful too maybe? Using the pineapple in juice just didn't really taste very pineapple-y!
Hey Audrey, I'm sorry this recipe didn't work for you. You are right - I've always used pineapple in heavy syrup and then drained them. I bet this tip will help other readers who try this recipe and I'll make a note in the recipe as well.
Tanya Verma says
Hi!I want to give this recipe a try for an upcoming party.Can you clarify what is the other cream that you have used in this recipe apart from heavy whipping cream ?TIA.
Hey Tanya. I've used regular cream (low fat) and then heavy whipping cream (fat content is high - about 32-33%) in the recipe. You can use go ahead and use heavy whipping cream in both steps
Can you clarify that it's milk chocolate and not white chocolate? Judging by the pictures you seem to have used white chocolate.
Yes, it is white chocolate that's used here
It's just that in step 2 you say to mix the cream and milk chocolate. Probably just a typo/brain fart
Do you think this mousse would hold up if I layered a cake with it
It may not hold up to the weight of the cake
Your dish look so delicious! I’ve never tried making pineapple mousse before, but after reading your recipe I feel like I have to. Thank you for sharing!
Thanks Pavitra! I hope you give this a go!
Megan Davis says
Wow. Looks delicious! Thanks for sharing this wonderful recipe. I will try it for sure!