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Chocolate Mousse with Hibiscus Soaked Blood Oranges


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


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.

vegan chocolate mousse

making vegan chocolate mousse in a mixing bowl

sliced blood oranges

vegan chocolate mousse with hibiscus soaked blood oranges

dinner party

Photo by Amanda Paa.

pouring cocktails

Photo by Amanda Paa.

Aquafaba Chocolate Mousse

Adapted from Thrive Market.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings


  • 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


  • 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

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups


  • 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


  • 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. 


If you don't prefer stevia, you can forgo it altogether or lightly sweeten the oranges with honey or maple syrup. 

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

More vegan desserts you’ll love:


Monday 5th of February 2018

How long can aquafaba be in the fridge (after straining the chickpeas out) before being turned into meringue/mousse?


Monday 5th of February 2018

Hi June - I'd recommend no longer than 3 days.

Teresa | Now, Forager

Sunday 5th of February 2017

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

Aysegul Sanford

Saturday 28th of January 2017

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.


Friday 27th of January 2017

I've heard so much about aquafaba - so curious to try!


Wednesday 1st of February 2017

It's full of magic powers.

amanda paa

Friday 27th of January 2017

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.


Friday 27th of January 2017

You are magic. And I love you.

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