Happy Saturday! It’s raining again which means all I want to do is cuddle up on the couch with a big mug of tea and a puppy or two and watch reruns. I won’t even tell you what show I’m hooked on right now, because it’s too embarrassing. What are you watching these days?
I did my first live cooking demo yesterday, which was simultaneously exhilarating and terrifying. I think it went pretty well. You can watch it here if you’re interested and pick up a few tips for making this mousse. Most vegan mousse recipes rely on avocado, but this recipe uses aquafaba (aka bean juice) instead which miraculously whips up just like egg whites. It creates an incredibly light and airy consistency and reduces food waste by using a product that would normally end up down the drain. Don’t worry, it doesn’t taste like beans at all.
Here are a few links from the week:
- I just started reading this book and so far it’s full of eye opening information about the problems with our food system and has me rethinking some of my food choices.
- This article exposes the horrible working conditions in poultry processing facilities, just in case the environmental impacts and animal cruelty issues weren’t already enough reason to boycott chicken.
- This article has some great info on the health benefits of chickpeas.
- My new favorite ceramics artist. I can’t seem to find the bowls I want through any of his stockists though…Dang!
- I’m excited to make this soup this weekend.
Vegan Chocolate Mousse
6 ounces semi-sweet chocolate, chopped
1/2 cup + 2 tablespoons coconut cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
3/4 cup aquafaba, chilled overnight (see note)
Coconut cream and toasted nuts to garnish
Melt the chocolate and coconut cream in a double boiler. Stir in the maple syrup and vanilla and transfer the mixture to a clean bowl to cool for about 15-20 minutes.
Once the chocolate reaches room temperature, prepare the aquafaba.
Strain the aquafaba through a fine mesh sieve to remove any solids. Whip the aquafaba in a stand mixer with the whisk attachment on high speed for several minutes or until stiff peaks form. Fold the whipped aquafaba into the chocolate until combined. Pour the mousse into jars or glasses and chill in the fridge for at least 1 hour. Serve with whipped coconut cream and toasted nuts.
*Aquafaba or bean juice is the viscous liquid that results from cooking legumes in water. For this recipe I recommend using the liquid from a can of chickpeas.