Aquafaba Chocolate Mousse + Charred Oranges

I’ve been skeptical about experimenting with Aquafaba, even though it’s been doing the rounds for a while now. To think that the reserved liquid from a can of chickpeas could transform so dramatically to airy white gold didn’t seem possible. But, as always, curiosity got the better of me and after a few successful attempts, I can now completely agree with the internet and all my vegan friends that this is a definite plant wonder and can make light as air mousse just as well as egg whites.

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Ingredients

For the mousse

  • Reserved liquid from 1 can of chickpeas

  • 90g dark chocolate, melted

  • 1/2 tsp orange extract

  • Pinch of salt

  • 1 tbsp coconut sugar (optional)

For the charred oranges

  • 2 oranges, skins removed and sliced into rounds of ~1/3 cm width

Method of Preparation

  1. Pre-heat the oven to 200°C fan. Transfer the orange slices to a lined baking tray. Bake for 10-15 minutes till it slightly blackens around the edges. Remove from the oven, and set aside to cool.

  2. Whisk the reserved liquid from a can of chickpeas using an electric hand-mixer till it forms soft peaks. Fold in the melted chocolate + orange extract + salt + sugar slowly till it becomes an airy brown mix. Spoon into pudding cups/ramekins. Cover and refrigerate for at least 4 hours.

  3. Top the mousse cups with a slice or two of the charred oranges, and serve.