RECIPE: Chocolate-Orange Aquafaba Mousse

Category:

Editor’s Note: Caroline Saunders is the mastermind behind Pale Blue Tart, a weekly Substack newsletter full of unique recipes and sustainable baking tips. She approaches her creations from the angle that dessert can be both enjoyable to eat and have a positive impact on the planet. Here, she shares with Bluedot readers a simple yet satisfying recipe for vegan chocolate mousse which utilizes aquafaba, the leftover liquid of canned chickpeas. 

This make-ahead mousse is an ode to the whole orange — and the humble superpowers of chickpea water. Aquafaba, or the protein-rich liquid that drains off a can of garbanzos, whips into a fluffy plant-based meringue that combines with chocolate to make a decadently dark mousse. For a little extra razzle-dazzle, I mix the zest of an orange into the mousse and serve it in hollowed-out orange halves. Scooping out the fruity flesh from each orange is a cinch with the aid of a grapefruit knife; cut the leftover fruit into slices and plop a piece atop each mousse before serving. This recipe makes four guest-worthy mousse cups — by which I mean the bowls will look great — and up to two more mousse-cups that have homelier exteriors because they’ve been zested. The zested ones make great snacks for you, after your guests have left. Prepare these up to a day in advance and store in the fridge.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate-Orange Aquafaba Mousse served in a bowl.

Chocolate-Orange Aquafaba Mousse


  • Author: Caroline Saunders
  • Yield: Makes 4+ servings 1x

Ingredients

Scale
  • 3 oranges, one of them zested and zest reserved
  • ½ cup (120 grams) aquafaba
  • ½ teaspoon lemon juice
  • 2 teaspoons sugar
  • 5 ounce (142 grams) vegan or standard chocolate chips, bittersweet or dark

Instructions

 

  1. Prepare the orange bowls: Zest one orange of the three oranges and set the zest aside. Cut each orange in half; then, using a sharp grapefruit knife, remove the flesh to form an empty bowl. (It’s ok if you leave a small amount of orange flesh or juice behind — it will flavor the mousse.) Cut the orange flesh into slices and reserve for serving.
  2. Make the mousse: Add the aquafaba and lemon juice to the bowl of a stand mixer fitted with a whisk attachment. Mix until foamy (about one minute), then sprinkle in the sugar while the mixer is running. Increase the speed to medium-high and mix for 7 to 10 minutes, until the meringue volume has quadrupled and holds stiff peaks. 
  3. Meanwhile, heat the chocolate in short bursts in the microwave, mixing frequently with a fork to prevent burning, until it has completely melted. Set aside to cool slightly while the meringue finishes mixing.
  4. Using a spatula, fold the zest and a cup of the meringue at a time into the slightly cooled chocolate, working delicately. If the mixture doesn’t come together after a few additions, mix vigorously, then continue. Continue folding together until no streaks remain.
  5. Divide the mousse between the six orange bowls, starting with the nicer-looking unzested ones so you’re sure to fill those up. Chill for an hour in the fridge or up to a day. When ready to serve, top with reserved orange slices. 

Latest Stories

Sayonara, Single-Use Water Bottles?

New York City water is well-known for good water, with some calling it the “champagne of...

The Birds and the Bugs: World Migratory Bird Day 2024

As the Cornell Lab of Ornithology recently said, “The Birds are Coming!” The world spring bird...

The Dirt on Synthetic Turf

The 2026 Men’s FIFA World Cup final will shake up the New York Metro Area in...

Your May Greenmarket Guide

If April showers bring May flowers, then May flowers bring fresh produce. This is the first...

Caroline Saunders
Caroline Saunders
Caroline is a Brooklyn-based writer and baker working on climate cuisine. She's a fellow at Earth Alliance, where she writes Pale Blue Tart, her regenerative baking Substack newsletter that dreams of one day being a collaborative cookbook written by climate-conscious bakers.
Read More

Related Articles

LEAVE A REPLY

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here