Aquafaba.
What is aquafaba, you ask?
It’s the liquid that yields from cooked chickpeas.
I’ve been experimenting with this for a while now.
And, I finally perfected my vegan chocolate 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.
At my most recent pop-up dinner, 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.
A big giant thank you to Boundary in St. Louis, for allowing me to transform your space 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. And for the locally based chocolate company, Bissinger’s for your super special 75% Dark Chocolate. It is the best.
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.
Photo by Amanda Paa.
Photo by Amanda Paa.
Aquafaba Chocolate Mousse
Ingredients
- 1 2/3 cup low-sodium aquafaba {see notes}
- 1 teaspoon fresh lemon juice
- 12 ounces high quality 75% dark chocolate
- 1/4 teaspoon sea salt
- caramel of choice for topping
- Hibiscus Soaked Blood Oranges see below
Instructions
- 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 up to several minutes.
- Meanwhile, melt the chocolate and salt in a double boiler, stirring occasionally. When the
- chocolate is completely melted, fold it into the whipped aquafaba and stir slowly until well-
- combined.
- Spoon the mixture into 6 small serving glasses. Cover with plastic wrap and refrigerate until set,
- about 4 hours.
- Serve with a teaspoon of warmed caramel drizzled on top and hibiscus soaked blood oranges if desired.
Hibiscus Soaked Blood Oranges
Ingredients
- 1/4 cup filtered water
- 5 grams hibiscus tea or 2 teabags
- 4 blood oranges
- 1/4 teaspoon pink Himalayan salt
- pinch powered stevia optional, see notes
Instructions
- Bring the water to a near boil and steep the tea for 5 minutes, and discard the leaves.
- Meanwhile peel and cut the oranges into small segments.
- In a small bowl add the tea to the oranges, salt and stevia and soak for 5 minutes or until you are ready to use them.
Notes
This post is in partnership with Boundary, Bohlen Family Farms, Schlafly Beer + Bissinger’s; thanks for supplying the beautiful space and goods.
Stacy says
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.
Sherrie says
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
Tess says
Where is the recipe for the mousse? I don’t see it.
Sherrie says
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.
Sophie says
I’ve always wanted to try aquafaba.
Sherrie says
No time like the present!
Kelsey @ Appeasing a Food Geek says
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
Sherrie says
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.
Abby @ Heart of a Baker says
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
Sherrie says
I can’t wait to have your smiling face at the table. xx
amanda paa says
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.
Sherrie says
You are magic. And I love you.
lynn says
I’ve heard so much about aquafaba – so curious to try!
Sherrie says
It’s full of magic powers.
Aysegul Sanford says
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 – it’s look so beautiful. Making me wish that I was living close by.
Teresa | Now, Forager says
Working on my feedfeed editor selections right now and this beauty stunned me. Simply gorgeous! Love seeing you in action.
June says
How long can aquafaba be in the fridge (after straining the chickpeas out) before being turned into meringue/mousse?
Sherrie says
Hi June – I’d recommend no longer than 3 days.