Vegan Strawberry Cocoa Mousse in jar

Strawberry Cocoa Mousse

This recipe makes 2 to 2 1/2 cups of Strawberry Cocoa Mousse for 3 to 4 servings
Course Dessert
Cuisine American
Keyword chocolate mousse, vegan mousse
Yields 4 servings
Author Fran Costigan


  • 2 cups oat milk, or use almond, cashew, soy
  • 2/3 cup vegan cane sugar or coconut sugar
  • 2 teaspoons agar powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons organic cornstarch dissolved in 6 tablespoons water
  • 2 tablespoons vegan butter (optional, but recommended)
  • 1 tablespoon pure vanilla extract
  • 1/4 cup Dutch process cocoa powder
  • 1 cup hulled and chunked strawberries, more or less, plus sliced berries for garnish
  • slivered almond, or another nut, for garnish.


  1. Pour the oat milk into a medium saucepan. Sprinkle the agar powder over the top and set aside to allow the agar to hydrate off heat for 5 minutes.
  2. Over medium heat, cook the oat milk-agar to a low boil. Add the sugar and salt and whisk to dissolve.
  3. Stir the cornstarch slurry to release any starch that may have settled to the bottom and add to the saucepan, whisking constantly. Cook 1 minute, whisking frequently.
  4. Add the vegan butter and stir until dissolved. Add the cocoa powder and whisk until dissolved.
  5. Add the sliced strawberries and mash into the chocolate.
  6. Remove from the heat and add the vanilla extract.
  7. Cool to room temperature and taste the mousse. I like mine better after refrigeration, but you might like yours at room temperature.
  8. Serve topped with sliced strawberries and a sprinkling of slivered or chopped nuts.