I’m in a very celebratory mood. Thanksgiving has just finished, my daughter’s first birthday was Thursday, and Christmas and New Years are right around the corner. The celebration and the holidays mean food and family to me. I am ever so lucky to be home in Wisconsin with my family right now. We get to do a birthday celebration, and a second Thanksgiving. I also get to be around people who love food as much as I do!! My mom, my little brother, my dad (though he doesn’t really cook), and my best friend from forever (she drove five hours with two small children to come see me for a few days, that’s love!) So this week I’ll get to talk about food, eat food, and celebrate with some of my favorite people. I’m very happy to be home.
To get these celebrations off on the right track I’m sharing my first aquafaba recipe. Aquafaba is simply the juice you drain from a can of garbonzo or white beans, or the cooking liquid if you make your own. You know, the stuff you usually pour down the drain. Well, if you save it, and whip it, the texture is exactly that of whipped egg whites. It’s an amazing trick. This chocolate mousse it lighter than air, it simply melts on your tongue, is richly, deeply, chocolate, and well, pretty amazing. This is a great recipe to start with for aquafaba as it is super simple, and the texture will blow your mind. For more information on aquafaba, and other ideas visit the official aquafaba website.
Aquafaba chocolate mousse
- 1/3 cup semi-sweet chocolate chips, or chopped chocolate
- 2 TBL non-dairy milk
- 1 tsp pure vanilla extract
- dash of salt
- 1/2 cup aquafaba (the liquid drained from a can of from white or garbanzo beans)
- Mix the chocolate chips, milk, vanilla, and salt in a small metal or glass bowl.
- Place the bowl over a pot of boiling water and stir until the chocolate is just melted.
- Remove the bowl from the pan, and set aside to cool to room temperature.
- Meanwhile whip the aquafaba with an electric mixer on high speed until stiff peaks form 5-10 minutes. It will look like whipped egg whites.
- Once the chocolate has cooled to room temperature gently fold it into the whipped aquafaba until the mousse is a uniform color.
- Set the mousse in the refrigerator and allow to cool. You can eat it right away, but I like it pretty well chilled. Overnight is great and it will last a few days.