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
- 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.
- 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.Â
- 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.
- 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.
- 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.Â