Aquafaba Chocolate Mousse

I’ve heard about the wonders of aquafaba (the liquid from canned chickpeas) for years but have never tried it. Why, oh why not? This recipe is airy chocolate perfection and perfect for vegan friends or those allergic to eggs. I watched this being made on America’s Test Kitchen and knew I had to try it. You should too!

Recipe

1/4 c. olive oil
1-1/2 ounces (43 grams) bittersweet chocolate (finely chopped or use bittersweet chocolate chips)
1/4 c. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/2 c. aquafaba (from one 15-oz can chickpeas)
1/3 c. sugar
1/4 tsp. cream of tartar
pinch of Kosher salt

In a large heatproof bowl, add the olive oil and bittersweet chocolate chips and set over a pan of simmering water, being sure to not let the bottom of the bowl touch the water. Once melted whisk until thoroughly incorporated. Take off the heat and whisk in the cocoa powder and vanilla extract. Set aside.

While the chocolate mixture cools, get out your stand mixer with a whisk attachment. Add the aquafaba, sugar, cream of tartar and salt to your mixer’s bowl and beat over medium-high speed for 7 minutes until slightly glossy soft peaks form.

Take one-third of the whipped aquafaba and fold into the chocolate mixture with a rubber spatula until fully combined. Add the rest of the whipped aquafaba and fold gently until well incorporated and no streaks remain. Spoon into four serving dishes. Cover and refrigerate for at least four hours or overnight (can be refrigerated up to 24 hours). Top with whipped cream, shaved chocolate, berries and/or chopped nuts.

— America’s Test Kitchen

Tomato Watermelon Gazpacho

Another fresh and vibrant cold soup for those end of summer tomatoes. A Vitamix or other high powered blender is useful for this recipe — add all of the ingredients and blend for a minute or two. If you like more of a kick, feel free to add a teaspoon of jalapeño or serrano pepper to the blender. After blending, chill in the refrigerator for at least an hour before serving so that it’s nice and cold. The flavor is even better the next day! The recipe below serves at least 4.

Recipe

4 large ripe tomatoes
1-1/2 c. seedless watermelon, chopped (+ a few tablespoons reserved for garnish)
2 slices of day old French baguette, roughly chopped
2 small Persian cucumbers*
1/4 c. red onion, chopped
2 garlic cloves
1-1/2 tsp. kosher salt
freshly ground pepper to taste
1/2 c. olive oil
1/2 avocado, chopped (for garnish)

Put all of the ingredients, except for the avocado, in a high speed blender (Vitamix) and blend until smooth. Transfer to a covered bowl and chill in the refrigerator for at least an hour. To serve garnish with chopped watermelon, chopped avocado, a sprinkling of freshly ground pepper, and a drizzle of good quality olive oil.

*Persian cucumbers have a thin skin and do not require peeling. I get mine at Trader Joe’s. Otherwise, you can use an English cucumber which also doesn’t require peeling.

– inspired by a New York Times recipe by Melissa Clark