January 26, 2017 16

Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges + scenes from winter!

Naturally gluten-free, vegan, aquafaba chocolate mousse. 

 Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges.Aquafaba.

The liquid that yields from cooked chickpeas.

I’ve been experimenting with this for a while now.

And, I finally perfected my chocolate aquafaba mousse recipe.

It’s fluffy and light, but still rich and substantial

Vegan, and naturally gluten, dairy, nut, coconut and added sugar-free.

Also only three ingredients.

Aquafaba, dark chocolate, lemon juice.

 Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges. Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges. Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges. Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges | Three-ingredient, vegan, gluten-free, no sugar added aquafaba chocolate mousse with caramel + hibiscus soaked blood oranges.

At my most recent pop-up, Winter, held over the weekend I wanted to celebrate the season of the preserved, foraged and barren. I sought out to use elements saved from my garden, wild botanicals and greens gathered from the forest, and grains and goods made with love in the Midwest.

And, I did just that. I’m really proud that in the month of January, I was able to source an almost entirely local menu. Below is the food and drink I served. As always, I want to give thanks to the local purveyors, farmers and folks that made Winter possible.

Boundary – thank you for your space, and for allowing me to transform it into the winter wonderland of my dreams. Bohlen Family Farms – you are my people. Thank you for everything you do. For me and for our community. Schlafly Beer for your tasty beverages. Retrailer Tea for your sustainably, ethically sourced herbs and botanicals. And, St. Louis based chocolate company, Bissinger’s for your super special 75% Dark Chocolate and your Caramelized Blood Orange chocolate bar for which this dessert was modeled after.

Lastly, the biggest thanks to Amanda for these beautiful images below. And for your time and your effort and your wildly unconditional love and support.

WINTER – January 22, 2017

Pears + Pine.
pear shrub, wild pine syrup, pinckney bend gin

Bowl of Winter Whites + Seeds.
fennel, cauliflower, white beans, yogurt, seed loaf

Salad – From The Earth.
beets, baetje farms coeur de la crème, oregano vinegar, wild chamomile greens

Polenta.
braggadocio polenta, sweet dumpling squash, black pepper turnip ragù

The Last Hour.
bitter cacao nibs, wild elderberry syrup, aeries port, pinckney bend vodka

Mousse Me.
bissinger’s dark chocolate, caramel, hibiscus, blood oranges

p.s. My next pop-up, Early Spring will take place mid-March. Tickets are yet to go on sale, but be the first to snag yours when they do by adding your name to this list.

Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor. Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor. Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor. Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor. Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor. Winter Pop-up Dinner | Pop-up dinner in St. Louis by Sherrie Castellano of With Food + Love., #wfalpops Winter tablescapes, winter dinner party decor.

Aquafaba Chocolate Mousse
 
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Adapted from Thrive Market. This mousse is beautiful, and rich on its own. The caramel and blood oranges are not required, but they sure do make it that much better. Homemade and/or canned aquafaba works. If you are using canned, organic and low-sodium or salt-free is preferred. Canned aquafaba with 130mg of salt per serving is what I used. I haven't tested it, but sodium amount more than that might be too salty.
By:
Makes: 6 - 8 servings
Ingredients
  • 1⅔ cup aquafaba {see notes}
  • 1 teaspoon fresh lemon juice
  • 12 ounces high quality 75% dark chocolate
  • caramel, optional
  • Hibiscus Soaked Blood Oranges {see below}, optional
Instructions
  1. In a stand mixer or using a hand mixer, whip the aquafaba and lemon juice until stiff peaks form {like you would whip egg whites}. This may take a few minutes.
  2. Meanwhile, melt the chocolate in a double boiler, stirring occasionally. When the chocolate is completely melted, fold it into the whipped aquafaba and stir slowly until totally combined.
  3. Spoon the mixture into 6 - 8 small serving glasses. Cover with plastic wrap and let set in fridge for 4 hours.
  4. Serve with a teaspoon of warmed caramel drizzled on top and hibiscus soaked blood oranges if desired.
Hibiscus Soaked Blood Oranges + scenes from winter!
 
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These blood oranges would be wonderful on top of this aquafaba chocolate mousse, ice cream, yogurt, cheesecake, regular cake, you name it. If you cannot find blood oranges, cara cara would be a good substitute.
By:
Makes: 2 cup
Ingredients
  • 6 - 8 blood oranges
  • 5 grams loose hibiscus tea {about 1 tablespoon}
  • ½ cup water
  • ¼ teaspoon sea salt
Instructions
  1. Bring the water to almost boiling and steep the hibiscus tea for five minutes. Strain, and discard the tea leave. Set the brewed hibiscus tea to the side to cool.
  2. Meanwhile remove the peel and pith from the oranges by using a pairing knife. Slice the oranges then in half lengthwise and then into slices horizontally.
  3. In a small mixing bowl combine the cooled tea, blood oranges and salt. Mix gently and refrigerate until you're ready to use.

This post is in partnership with Boundary, Bohlen Family Farms + Schlafly Beer, Retrailer Tea + Bissinger’s; thanks for supplying the beautiful space and goods.

16 Responses to "Aquafaba Chocolate Mousse with Caramel + Hibiscus Soaked Blood Oranges + scenes from winter!"

  1. Reply

    Stacy

    January 26, 2017 at 8:37 PM

    A creative a truly delectable treat. The thought of using aquafaba in mousse! It’s literally genius. That is amazing that you were able to forage so much during January. I have much to learn from you. Looked like a moving gathering.

    • Reply

      Sherrie

      January 26, 2017 at 9:39 PM

      It doesn’t hurt that I partner with the most wonderful farmers/foragers. Here’s to hoping you’ll be able to attend one some day. Thanks for the kind words, Stacy. xx

  2. Reply

    Tess

    January 26, 2017 at 8:48 PM

    Where is the recipe for the mousse? I don’t see it.

    • Reply

      Sherrie

      January 26, 2017 at 9:41 PM

      Hey Tess! The recipe should be showing now, please let me know if it isn’t and I’m happy to email you a screen shot. Sometimes the recipe widget is glitchy. Sorry for the trouble.

  3. Reply

    Sophie

    January 26, 2017 at 9:48 PM

    I’ve always wanted to try aquafaba.

    • Reply

      Sherrie

      January 26, 2017 at 10:02 PM

      No time like the present!

  4. Reply

    Kelsey @ Appeasing a Food Geek

    January 27, 2017 at 6:32 AM

    I’m obsessed with these pop-ups, this recipe, and your creativity! I’m definitely planning on making my way out there to one of your nights with some lovely other blogger ladies (Sara and Abby). Until then, I’ll have to settle for this fabulous recipe. xoxo

    • Reply

      Sherrie

      January 27, 2017 at 4:42 PM

      Sara and Abby have been teasing me for months. Saying they’re coming. Blah, blah, blah, etc. etc., etc. Just kidding. BUT COME ALREADY! Would love to have you three at the table.

  5. Reply

    Abby @ Heart of a Baker

    January 27, 2017 at 9:46 AM

    Everytime I see scenes from your popups, I’m in awe of your crazy good talent! I haven’t used aquafaba in mousse yet, but this looks too good to pass up. Blocking my calendar for March, I’m totally coming! xo

    • Reply

      Sherrie

      January 27, 2017 at 4:46 PM

      I can’t wait to have your smiling face at the table. xx

  6. Reply

    amanda paa

    January 27, 2017 at 9:56 AM

    This night was just magic. I’ve never met someone who works so hard. To put on something so crazy beautiful and delicious for others. I’m so glad you posted this recipe because it officially changed my mind about aquafaba when I tasted it that night.

    • Reply

      Sherrie

      January 27, 2017 at 4:47 PM

      You are magic. And I love you.

  7. Reply

    lynn

    January 27, 2017 at 9:02 PM

    I’ve heard so much about aquafaba – so curious to try!

    • Reply

      Sherrie

      February 1, 2017 at 7:06 PM

      It’s full of magic powers.

  8. Reply

    Aysegul Sanford

    January 28, 2017 at 2:41 PM

    That citrus topping mixed in with the chocolate mousse.. This is what heaven must look like.. Seriously, gorgeous..
    What a dreamy night.. That menu and the set up.. Look so beautiful, making me wish that I was living close by. :)

  9. Reply

    Teresa | Now, Forager

    February 5, 2017 at 1:51 PM

    Working on my feedfeed editor selections right now and this beauty stunned me. Simply gorgeous! Love seeing you in action.

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.