Vegan chocolate orange mousse

Name: Vegan chocolate orange mousse
Total time: 345 min
Yield: For 3 people
Ingredients: 200 gr. black chocolate fondant without sugar; 150 ml. aquafaba; 3 tablespoons icing sugar; skin zest of 1 orange; 1 vanilla branch

45 m*Total time

MediumDifficulty

3Servings

*Plus 5 hours of chilling

Mousse is a dessert of French origin, whose main characteristic is its light, frothy texture. Its name in French means just that, foam, since its creamy base is made of air bubbles that provide lightness and volume.

The recipe for this dessert first appears in writing in chef Menon's cookbook 'Les soupers de la cour', written in 1775. Back then, the texture of mousse was a little different, as people did not have the kitchen tools that make our lives so much easier today.

So, depending on how we make it (using a manual whisk or an electric one), and on how long we let it chill once finished, the result will be a fluffier or a creamier mousse.

In the case of this particular mousse, its light, velvety texture is combined with a delicate, enveloping flavor, in which intense dark chocolate melts into the aromatic, sublime notes of orange. If, in addition, we serve it with a topping of vegan whipped cream, grated dark chocolate and orange zest, we get an absolutely irresistible dessert, both to look at and to taste.

Another highlight of this version, besides its soft texture and sweet flavor, is that, since it contains no egg, it is not only cholesterol-free, but also requires no cooking at all and does not need to be eaten immediately after it is made.

Notes

Aquafaba is the liquid obtained from cooking legumes, especially chickpeas. It does not leave any type of flavor and you can use both the one obtained from cooking them, and the one found in cans of cooked vegetables, although in the latter case, it is better to ensure that it contains only water and salt.

If you don't have icing sugar on hand, you can make it by simply using grain sugar or a mixture of 95% sugar - 5% corn starch, and grinding it in a coffee grinder. In this way you can make icing sugar using whole cane and panela sugar.

If you prefer, you can substitute the icing sugar for any other sweetener, you just have to make sure to add it to the aquafaba before the chocolate so that the final consistency is not affected.

To undo the chocolate in a bain-marie, you just have to put the chocolate cut into pieces in a small bowl and it inside a saucepan with water, put it on the fire so that it melts and keep stirring so that there is no hard piece left.

At the time of assembling the aquafaba, we recommend that it has been in the fridge for a minimum of 2 hours so that it is cold and takes less time to assemble and achieve the ideal texture.

The time to obtain the snow point with the aquafaba will depend on which utensil you use to beat, since manual whisk rods can take twice as long as electric whisk rods.

We recommend you wash the oranges very well before grating them and that, if you can, use them ecologically.

This mousse, in addition to being consumed as is, is a very good option to fill cakes and sweets.

Tap on the steps to mark them as done

Step 1
Take the aquafaba from the can of chickpeas and pour it into a container. Cover it and put it in the fridge for 2 hours.
Step 2
After this time, break the chocolate into pieces, melt it in a double boiler and stir. With a knife, lightly score the vanilla pod lengthwise and, with the tip of the knife, scrape the vanilla seeds from one end of the pod to the other and add them to the chocolate. Keep stirring until the chocolate has melted completely, making sure it does not burn. Once it has melted and has no lumps, turn off the heat, take out the bowl and set aside.
Step 3
Take the aquafaba out of the fridge, transfer it to a large bowl and start whisking. Gradually add the sugar and keep whisking for 15 minutes, until it has a nice fluffy consistency, similar to meringue.

Step 4
When the chocolate has cooled to room temperature, add the orange zest and stir until both ingredients are well combined.
Step 5
Using a spatula, gradually transfer the chocolate to the bowl with the aquafaba and gently fold with enveloping movements until the mixture is homogeneous, being careful not to deflate the aquafaba.
Step 6
Once the ingredients are well mixed, divide the mousse among small glasses or jars and put them in the refrigerator for at least 3 hours so it sets well.
Step 7
After this time, take them out of the refrigerator and serve with a little vegan whipped cream, some dark chocolate shavings and a bit of orange zest.

Notes

If you prefer, you can substitute the icing sugar for any other sweetener, you just have to make sure to add it to the aquafaba before the chocolate so that the final consistency is not affected.

At the time of assembling the aquafaba, we recommend that it has been in the fridge for a minimum of 2 hours so that it is cold and takes less time to assemble and achieve the ideal texture.

The time to obtain the snow point with the aquafaba will depend on which utensil you use to beat, since manual whisk rods can take twice as long as electric whisk rods.

We recommend you wash the oranges very well before grating them and that, if you can, use them ecologically.

This mousse, in addition to being consumed as is, is a very good option to fill cakes and sweets.

Vegan chocolate orange mousse

Categories

Notes

Notes