How do you make light and fluffy dark chocolate mousse without eggs or heavy cream? Aquafaba!
Note: Aquafaba is the viscous liquid in which chickpeas are cooked. America’s Test Kitchen has written a great explainer—check it out here. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don’t omit it!
Hint: Check out my recipe for savory roasted chickpeas, and get on that when you’re finished making the mousse! 

Aquafaba Dark Chocolate Mousse

 

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Aquafaba is the trick to light and fluffy dark chocolate mousse without eggs or heavy cream!

Author: APB: Eats

Ingredients

• 5 ounces vegan dark chocolate, coarsely chopped OR vegan semisweet chocolate chips
• 4 very full tablespoons macadamia nut milk (or almond milk)
• ¼ teaspoon pure vanilla extract
• 3 ounces aquafaba from can of no- or low-sodium chickpeas, at room temperature (simply drain the chickpeas using a fine mesh strainer and hang onto them for another recipe)
• ¼ teaspoon cream of tartar (do not omit; see Notes!)
• 2 tablespoons plus 1½ teaspoons vegan sugar
 (I use Florida Crystals)
• Garnish (berries, mint leaves, coconut, chocolate shavings, etc.) of your choice (optional)

Instructions

1. Using a double boiler, warm the chocolate until it’s soft. (If you don’t have a double boiler, make one: Fill a medium saucepan with a few inches of water and place it over medium–low heat. Place the chocolate in a bowl that fits over the opening of the saucepan.)
2. In a small bowl, combine the macadamia nut milk (or almond milk) with the vanilla extract and warm.
3. Once the chocolate is soft, whisk in the warmed milk-and-vanilla mixture until well incorporated. Remove from the heat and let stand.
4. Place the aquafaba in the bowl of a stand mixer or hand-held electric mixer. Sprinkle in the cream of tartar. Using a whisk attachment, start on a low speed until the aquafaba begins to get frothy, then increase to high speed. With the motor running, gradually add the sugar—this should take about 4–6 minutes, so have patience!—to form a glossy meringue with firm peaks.
5. Use a flexible spatula to gently fold half of the aquafaba meringue into the cooled chocolate mixture. Once the meringue is almost fully incorporated, fold in the remaining meringue until just combined.
6. Divide among the individual ramekins, smoothing the tops. Cover with plastic wrap, avoiding direct contact with the mousse, and refrigerate for an hour (or overnight).
7. Uncover and garnish each ramekin with whatever you like (or skip this part), and serve immediately.

Notes

Aquafaba is the viscous liquid in which chickpeas are cooked. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don't omit it!

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This is going to be your new go-to peach dessert. Promise. (Adapted from Amanda Hesser’s Peach Tart recipe.)
Note: This peach tart only has a hint of coconut, most notable in the crust. If you’re not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping. 

Coconut Peach Tart

 

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This is going to be your new go-to peach dessert! It has just a hint of coconut, most notable in the crust. But if you're not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping.

Author: APB: Eats

Ingredients

• 1½ cups plus 2 tablespoons all-purpose flour
• ¾ teaspoon salt
• ¾ cup plus 1 teaspoon turbinado cane sugar (I use Sugar In The Raw)
• 3 tablespoons shredded unsweetened coconut plus more for garnish
• ¼ cup canola oil
• ¼ cup coconut oil
• 2 tablespoons soy milk
• ½ teaspoon vanilla extract
• 2 tablespoons plant-based butter (I use Earth Balance)
• 3–5 small ripe peaches, pitted and thickly sliced (about ½-inch wide). Note: I don't peel the peaches. You can if you want to, but I don't think it's necessary since the skins soften so much that you can't tell you're eating them and the color makes for a pretty tart.

Instructions

For the crust:

1. In a mixing bowl, stir 1½ cups flour, ½ teaspoon salt, 1 teaspoon sugar, and 3 tablespoons coconut together.
2. In a small bowl, whisk together the canola oil, coconut oil, soy milk, and vanilla extract. Pour liquid mixture into the flour mixture and mix gently with a fork, just enough to make flour mixture wet. Do not overwork the mixture or crust will be tough.
3. Transfer the dough to a tart pan (I use a 9-inch, but you can use up to an 11-inch). Pat out the dough so it covers the bottom of the pan, making sure to push the dough up the sides to meet the edge. It should be about ⅛-inch thick all around. Set aside.

For the filling:

1. Preheat oven to 425 degrees.
2. In a bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt, and the plant-based butter. (Overly juicy peaches? Add 1 tablespoon of additional flour.)
3. Using your fingers, pinch the plant-based butter into the dry ingredients until crumbly. Do this quickly so the mixture stays crumbly and the heat from your hands doesn’t melt the butter.
4. Starting on the outside, arrange the peach slices overlapping each other in a concentric circle over the pastry you've pressed into the tart pan; make sure the peaches are snug. Sprinkle the entire crumble mixture on top; it will mostly cover the peaches.
5. Bake for 35 to 45 minutes, until thick bubbles begin enveloping the fruit and the crust is lightly browned.
6. Cool on a rack, resisting the urge to cut it immediately; the filling needs time to set! Garnish with a little shredded coconut. Serve warm or room temperature with coconut whipped cream or coconut-milk ice cream.

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