Ode to Aquafaba
Hello to all the new readers - welcome to Farmer's Market Femme!
Before we dive into it all, here are some recommendations, as usual.
Obsessed with Salt, Fat, Acid, Heat? Me too. Try your hand at the Ligurian Focaccia. It'll take an overnight rise to come together, but it's well worth the wait.
Bars may be out for now, but bespoke cocktails are very much in. Try your hand at one of the twenty-four classics outlined in this article. (If you're vegan and/or don't want egg whites in your cocktails, friendly reminder that you can always substitute aquafaba foam.)
This recipe collection is the most unique, design-forward take on a recipe collection yet - and as a bonus, each recipe is printable upon donation.
If you, like many of us mere mortals, miss the experience of ordering a latte at your favorite coffeeshop, this tearoom ASRM can replicate the experience slightly. Allow me to humbly suggest making this the soundtrack of your morning.
THIS WEEK: AQUAFABA MOUSSE
Last issue, we talked a bit about aquafaba, the liquid inside of chickpea cans that’s taking the vegan world by storm. I've seen aquafaba meringue, aquafaba macarons, pretty much anything that you can use egg whites for, you can make out of aquafaba.
This week on our aquafaba journey, we're going to start simple — a dessert with under five ingredients but massive payoff: chocolate mousse.
If you don't have cream of tartar, don't fret! It’ll help the aquafaba form stiff peaks faster, but it’s not necessary for the mousse to come together. However, you will need a stand mixer, hand mixer, or immersion blender — I’ve tried whisking aquafaba and it rarely works.
1/2 cup aquafaba (or as much as you can strain out of a can of chickpeas)
2/3 cup high-quality chocolate, ideally between 35 - 50% cacao
Splash of milk (dairy or non-dairy alternative)
1/4 tsp cream of tartar (optional)
In a large pot over low heat, recreate the double boiler experience by adding about an inch of water, then placing a small, heat-safe bowl inside the pot. Pour the chocolate chips into the smaller bowl, then cover the large pot with a lid. Allow the chocolate chips to melt. In the event you have a double boiler, feel free to use that instead.
Allow the chocolate to cool to room temperature, then add in a splash of milk (I used dairy milk, but non-dairy will work just as well).
While the chocolate is cooling, pour the aquafaba and cream of tartar (if using) into the bowl of a stand mixer or a mixing bowl. Mix the two together for about 5 minutes, or until you see stiff peaks that resemble an egg white's stiff peaks.
Pour the cooled chocolate into the foam and stir until completely mixed. Run the stand mixer or immersion blender to ensure chocolate is fully incorporated into the whipped aquafaba. Make sure the melted chocolate isn't sticking to the bottom of the pot - not a huge deal if it is, but you'll wind up with chunks of melted chocolate in your mousse.
Pour into small dishes and allow to chill for at least two hours, but ideally overnight.
Remove and serve immediately.
That’s all for now! Stay healthy and hydrated.