Happy New Year’s Eve Everyone!
I wish you all a great start into 2018 and would like to send you off with a wonderful treat – chocolate mousse the vegan way.
This is another infused aquafaba creation, this time with orange. I always loooved chocolate mousse, but as egg whites are not an allergy-friendly option, we haven’t had this dessert in years. Now that I get to be creative with aquafaba, I added a splash of orange to texturize the dark chocolate. Feel free to infuse your aquafaba with any other taste you like – mint, lemon, rose anyone?
Let your toddler help whipping the aquafaba if they are as fascinated by anything motorized as Ilian, and plan on a few more squares of chocolate than the recipe calls for if they are helping to prepare it for melting 😉
Credits: This recipe is inspired by a post on the epic aquafaba community facebook page for an aquafaba mousse au chocolat.
Aquafaba Chocolate Orange Mousse
- aquafaba from 2 15oz cans of chickpeas
- 1 orange, zested and supremed
- 6 tsp sugar
- 1/4 tsp cream of tartar
- 3.5 oz dark vegan chocolate, melted
- 1/4 cup pomegranate seeds
- A day before preparing the mousse, reduce and infuse your aquafaba: Place aquafaba from 2 cans of chickpeas into a small pot with the orange zest, bring to a boil. Reduce to medium heat, boil until aquafaba is reduced to a 3/4 cup of liquid. Strain through a sieve, discard the retained orange zest. Place in fridge overnight.
- In a small bowl, mix sugar and cream of tartar very well. Set aside.
- In a double boiler or water bath, melt the chocolate. Let cool until no longer hot but still liquid.
- Whip reduced and infused aquafaba for 7 minutes until stiff.
- Add sugar in a slow stream, whip another 7 minutes.
- Add melted chocolate in a slow stream, whip about 10 seconds until well combined. [The aquafaba will likely collapse a bit at this point.] Immediately transfer to fridge.
- Let the mousse sit in the fridge for 3-4 hours.
- Supreme the orange [here’s a great how-to] and use slices and pomegranate seeds to garnish the mousse before serving on small plates or in ramekins. Enjoy!