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Vegan Strawberry Mousse with Balsamic Dark Chocolate Sauce



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1 rating


8 oz. strawberries, chopped
6 oz. tofu, silken, firm
2 oz. agave, nectar
1 oz. arrowroot flour
1/4 oz. seaweed, agar, dried
4 oz. strawberries, for garnish


  1. 1
    Strawberry Mousse
  2. 2
    Blend strawberries, tofu, salt, agave, and 1 tablespoon water or juice in a food processor until smooth.
  3. 3
    In a small bowl, whisk together 1 tablespoon of water or juice and the arrowroot; set aside.
  4. 4
    In a small saucepan, whisk together remaining water or juice and agar powder. Bring to a boil over medium heat, stirring, then reduce to a simmer. Simmer, stirring constantly, for a few minutes, until agar powder has completely dissolved. Pour in the arrowroot mixture and stir to incorporate fully.
  5. 5
    Pour arrowroot-agar mixture into food processor with tofu mixture; blend until smooth. Scrape into container, cover, and place in refrigerator. Chill until mousse sets, about 2 hours.
  6. 6
    Whip with whisk, fork, or in food processor before service, until light, smooth, and fluffy. Serve with fresh berries and chocolate sauce.
  7. 7
    Chocolate Sauce
  8. 8
    Place balsamic vinegar in small saucepan. Bring to boil, lower to simmer, and cook until reduced a thicker syrup, about 20 minutes. Remove from heat and allow to cool slightly for a few minutes.
  9. 9
    Add chocolate and stir to incorporate. Serve immediately.


Jul 4, 2010 15:59 CDT

very interesting, I'll try to make it.........


Jun 14, 2010 08:23 CDT

Sounds entirely enticing! 

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