You know that feeling when you crack a Terry's Chocolate Orange on a table then bite into a slice of it and how it's always the best thing about Christmas? That's the feeling I was chasing with this dessert. Having yet found a suitable Terry’s Chocolate Orange, vegan alternative, I wanted to create something in ode of that. I mean, that chocolate-orange combo is worth a punt! So, when I started tinkering in the kitchen, trying to recreate that nostalgic hit without the dairy, it was like a personal mission. And with this desserts' velvety chocolate mousse, zesty orange jelly, and added nutty texture, it's like a grown-up, fancy upgrade of that childhood favourite. It's proof that you can genuinely create something from a thought in your brain (little bit exaggerated, I know!).
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Aquafaba: Unveiling a Vegan Culinary Gem
At the heart of this dessert lies aquafaba, the unsung hero which is chickpea water. Yes, you read that right—those cans of chickpeas hold a golden elixir often discarded down the drain. This magical liquid mimics egg whites in baking, offering a game-changing substitute for the use animal products. By embracing aquafaba, we not only elevate our culinary creations but also contribute to reducing our reliance on animal-derived ingredients like eggs.
A Case for Plant-Based Alternatives
Utilising aquafaba isn't just about culinary prowess; it's also a nod towards ethical consumption. It provides yet another reason to reconsider our reliance on animal products, especially eggs. By harnessing this plant-based substitute, we can create a vast array of delectable desserts that include mousses and meringues whilst even mayonnaise is possible—without compromising on taste or texture.
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The Art of Patience and Precision
Working with aquafaba demands a touch of patience and finesse. Whipping it into a thick, luscious consistency can take up to 30 minutes (depending on your tools at hand), but the gratification awaiting at the end of this process is immeasurable. Embrace the challenge, for the reward is an elegant, cloud-like mousse that tantalises the taste buds.
RECIPE
Ingredients
Mousse:
150ml Aquafaba
100g Dark Chocolate
100g Oat Crème Fraiche or Coconut Cream
50g Coconut Sugar
0.5tsp Xanthan
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Orange Jelly:
130ml Fresh Orange Juice
2g Agar Agar
Mint leaves for garnish
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Crumb:
Large handful of Pistachio Nuts
1tbsp Cocoa Nibs
1tbsp Maca Powder
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Extras:
Orange Zest
Method:
Orange Jelly:
1. Mix fresh orange juice with agar agar in a saucepan, and gently bring it to a boil. Let it simmer for 2 minutes, then cool and set it in the fridge while you work on other parts of the dish.
Pistachio Crumb:
2. Use a food processor to blitz toasted pistachios, cocoa nibs and maca powder until crumbly. Toast this mix in a dry pan until golden and fragrant, then set it aside.
Set aside the prep above before moving onto the mousse.
Mousse:
3. Create a makeshift double boiler by placing a glass bowl over a saucepan with boiling water. Melt the dark chocolate in the bowl.
4. In another pan, gently heat up crème fraiche or coconut cream. While that's going, whip the aquafaba until it forms stiff peaks (use an electric whisk), just like you would for meringue. This might take a bit of time.
5. Once thick, add xanthan gum and coconut sugar while still whisking until it's all mixed in.
6. Mix the melted chocolate with the cream. Let them cool a bit before folding them gently into the whipped aquafaba using a spatula.
7. Chill the mixture in the fridge for at least 30 minutes to let it set.
Assembly (Use the picture as a guide):
8. Take out the jelly and cut out circles and rings using a small cutter, making extras just in case.
9. Quenelle the chocolate mousse onto a plate slightly off center.
10. Place the jelly opposite the mousse in a triangle pattern on the plate.
11. Garnish by adding the pistachio crumb next to the mousse and inside one of the jelly rings.
12. Finish by adding orange zest and more crumb on top of the mousse.
13. Serve to your amazed guests!
So…
Why not get on board with aquafaba—it's one of the plant-based swaps superheroes, making great desserts while having a small impact on our planet.
Final Thoughts
Creating this dessert was a wild ride of innovation and use of flavours that'll you’ll be proud of attempting. It's a total trailblazer, showing just how far we can push boundaries of food. A complete mashup of childhood favourites and creative thinking, utilising quirky ingredients like aquafaba that prove the culinary world is full of endless possibilities.
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This dessert is a tribute to that classic chocolate-orange flavour combo. It's like a grown-up, vegan version of the childhood favourite, honouring Terry's legacy. Embracing that irresistible taste in a whole new way, it's proof that some flavours never go out of style, even in the world of plant-based treats. Cheers to Terry and this revamped, flavour-packed journey!
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