Yes, you read that correctly…roasted strawberries is the secret to the flavor of these mousse shots! Using just fresh strawberries is not as intense of a flavor and the puree is too wet. Roasting them creates a syrup and the mousse becomes thicker. Mousse by definition is made one of two ways…with eggs or with whipped cream. Well, since this is a vegan blog, I obviously went with the cream version and used coconut cream. My husband prefers the softer, creamier texture of this vegan mousse, than the firm texture of an egg chocolate mousse. He just LOVED these Vegan Roasted Strawberry Mousse Shots!
Of course, you don’t have to serve them as mousse shots. This was my original intention when I hosted this shower, but that plan failed the morning of. This can easily be served in two bowls as dessert, or even made into ice cream. They are light, creamy and delicious. If you are new to the whole coconut whipped cream world…set your taste buds on fire and check out my double chocolate whipped cream recipe!
This amazing vegan strawberry mousse recipe is just 4 ingredients! It is also Gluten-free, Soy-free, Nut-free, Dairy-free.
After whipping the firm cream, it should turn out light and fluffy like this. You slowly fold in the whipped cream into the strawberry puree.
You may want to just eat it right now and that would be perfectly fine. 🙂 Next, place the mousse in the fridge set firm up for a few hours or you can pour it in your ice cream maker. I’ve made it both ways. It isn’t the light mousse texture when made as ice cream, but it’s still delicious. Keep it in the fridge until just before serving.
Now, shave some dark chocolate and garnish the mousse. Optional…but soooo good.
Ready to dig in…..
If you make this and have success, please leave me feedback or tag me on Instagram with your lovely creation @thevegan8 with hashtag #thevegan8! It makes my day!
Roasted Strawberry Mousse Shots
- 1 lb fresh strawberries rinsed and stems removed
- 2 tablespoons maple syrup Adjust to your desired sweetness, or use any dry sweetener you prefer. For a more firm mousse, use a dry powdered sweetener
- 2 13.5 oz cans full fat coconut milk I like Thai Kitchen best because the cream is much thicker
- 1 1/2 teaspoons vanilla extract
- Optional garnish: shaved chocolate
- Note: Make sure to select a quality brand of coconut milk to ensure a thick cream is used. Each brand of can varies. After chilling overnight if the cream is liquid, use another can or brand, as it won't work. You can find them in the Asian isle at most grocery stores.
- I recommend preparing this mousse 1-2 days before needed. Place the cans of coconut milk into the fridge to chill overnight. This is not a firm type of mousse you'd get with an egg based chocolate mousse. I didn't want to add any false thickening agents.....that would affect the delicate texture and pure taste. Keep stored in the fridge until right before serving.
- Preheat an oven to 350 degrees. Line a sheet pan with parchment paper and spread the prepared strawberries out evenly. Bake for 35-40 minutes until they are bubbling and the juice has a syrup consistency. Next, add the cooked strawberries with all their juice, to a food processor. Be careful, they will be very hot! Pulse for 3-4 minutes until they become frothy, airy and a lighter pink color. Add the syrup and pulse again for a minute. Pour into a container and place in the fridge to chill for several hours or overnight is best. It should thicken after completely chilling.
- After the strawberry puree has chilled for several hours or overnight, remove both cans of chilled coconut milk from the fridge. Scoop out the top cream parts and stop once you get to the water. You should be able to get about 1 1/4 to 1 1/2 cups total of the thickened cream. Whip the cream for 5-8 minutes until soft peaks form.
- Now, add the vanilla and whip again for another minute. Carefully, fold the whipped cream into the chilled strawberry puree. It should look thick and creamy.
- Place the mousse in the fridge set firm up for a few hours or you can pour it in your ice cream maker. I've made it both ways. It isn't the light mousse texture when made as ice cream, but it's still delicious. Keep it in the fridge until just before serving.