If you are looking for an easy, delicious, and indulgent vegan dessert, you must make these strawberries and white chocolate mousse jars!
Course Dessert
Cuisine French
Keyword quick & easy
Prep Time 20minutes
Total Time 20minutes
Servings 12small jars
Ingredients
Mousse
450gfrozen strawberries(approximately 3 ½ cups of whole strawberries)
65gwhite granulated sugar(⅓ cup)
15glemon juice(1 tablespoon)
55gvegan white chocolate chips, or finely chopped chocolate (⅓ cup)
500gAmbiante by Puratos, or another sweetened non-dairy whipping cream (2 cups)
Garnish
3whole fresh strawberries
Instructions
Place the frozen strawberries, sugar and lemon juice in a saucepan and cook over medium heat until the strawberries are completely soft and defrosted.
Blend the strawberry mixture until smooth and strain it back into the saucepan.
Cook down the strawberry sauce over medium-low heat while stirring constantly with a heatproof silicone spatula until it is thick enough to coat the back of a spoon, or for approximately 10 minutes.
Place the vegan white chocolate in a large bowl. Pour 260g or 1 cup of the hot strawberry sauce on top of the white chocolate and stir until the chocolate is melted and incorporated. Set aside the rest of the strawberry sauce for later.
Leave the strawberry and chocolate mixture at room temperature until it doesn’t feel warm to the touch anymore.
Whip the non-dairy whipped cream until you get stiff peaks
Stir in a quarter of the whipped cream into the strawberry mixture until completely incorporated. Fold gently the rest of the whipped cream into the cooled strawberry mixture using a silicone spatula until you don’t see any streaks of puree anymore.
Transfer the mousse to a piping bag with a large star pastry tip, like an Ateco 845 pastry tip.
Drizzle the leftover puree on the inside of the glass using a piping bag or spoon.
Pipe mousse into each jars and garnish with a quartered strawberry. Enjoy!
Notes
This recipe makes 12 small mousses or 8 large ones