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Chocolate-Orange Aquafaba Mousse served in a bowl.

Chocolate-Orange Aquafaba Mousse

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


  • 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



  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.