Dark chocolate and orange liquor combine to make an adult dessert. Don’t get me wrong the kids will love it but why not hide it in the back of the fridge and have it after they’ve gone to bed. This is the airiest chocolate mousse I’ve ever tasted.
“Well, he should have some chocolate, at the very least.”
“I’ve already had some. Professor Lupin gave me some.”
“Did he, now? So we’ve finally got a Defense Against the Dark Arts teacher who knows his remedies?”
Papu, as my dad was called, was loyal to his barber on Wayland ave. This barber was the whole package: italian, had the rotating striped pole out front, knew each customer by name and most importantly he was affordable. He gave a good cheap haircut.
One day his barber, let’s call him Joe, closed up shop. This was understandable as he was around 103.
The hunt was on for a new barber. One who was capable of cutting all 47 of Papu’s hairs to the same length, could schmooze on a variety of subjects from blood pressure medications to the latest political scandal but most importantly one who was cheap.
The only green food I like are green M&Ms.
The old men at The Joint (Papu’s watering hole, so called because he couldn’t remember its true name) put their grey heads together and began the hunt.
One knew of a great guy on Atwells who charged $12 dollars. They jumped (very slowly) into a car and sped off at 20 miles an hour. One by one they got their hair bobbed, paid their money and left satisfied. Six weeks later their hair had grown out and they needed another cut. Following a rumor in The Joint they tracked down a barber in Cranston who gave a good $10 cut. Again they left satisfied.
“I sell dreams, small comforts, sweet harmless temptations to bring down a multitude of saints crashing among the hazels and nougatines”
-Joanne Harris, Chocolat
Summer rolled around and it was grooming time again. Not satisfied with their former coups they decided to hunt down the Holy Grail of barber shops. They had heard rumor of a place where one could get a $7 hair cut. One problem; there was no parking. So the boys hatched a plan. One by one they were dropped off in front of the Barbers while the others drove around and around the block till the first victim emerged. Then the next would exit the car for a trim.
There was great rejoicing that day. Much back patting and great speeches. It is a day that will go down in the history of all cheap old men.
“Look, one day I had gone to a little village. An old grandfather of ninety was busy planting an almond tree. ‘What, grandfather!’ I exclaimed. ‘Planting an almond tree?’ And he, bent as he was, turned around and said: ‘My son, I carry on as if I should never die.’
I replied: ‘And I carry on as if I was going to die any minute.’
-Nikos Kazantzakis, Zorba the Greek
A wonderful make ahead dessert that carries little dietary guilt.Light as a cloud and full of dark chocolate flavor.
- 12 ounces silken tofu
- 1 tsp orange liquor
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- pinch salt
- 1 tbsp dark cocoa
- 2 tsp coconut oil
- 10 ounces dark chocolate (chips are fine)
- 1/2 cup aquafaba, well reduced, see note at bottom of recipe.
- 1/4 tsp cream of tartar
- 1 tsp orange liquor or vanilla extract
- 1/2 cup granulated sugar
Puree the silken tofu, orange liquor, vanilla extract, 1/2 cup sugar, salt and cocoa in a blender until smooth
Over a double boiler or in the microwave set to low melt the chocolate and coconut oil together in a container.
Scrape the smoothly blended contents of the blender into the bowl of your stand mixer. Add the melted chocolate and coconut oil and whisk with the balloon attachment until fully blended. Place the contents of the bowl into the refrigerator for 20-30 minutes.
Meanwhile place your aquafaba (that has been reduced on the stove to the consistency of egg whites) and cream of tartar into the bowl of a stand mixture fitted with a balloon whisk attachment and whip on high until stiff peaks form. Add the 1 tsp orange liquor (or vanilla extract) and whip another minute. Slowly add the sugar a tiny bit at a time to the whipping bowl. Once it has all incorporated and is at stiff peak stage turn off the mixture.
Remove the set chocolate mixture from the fridge and whip the mixture with a handheld or stand mixer until air has incorporated and the mixture is fluffier and a bit lighter in texture and color (about 3-4 minutes).
Gently fold in one measured cup of the whipped aquafaba until completely combined. Now fold in the second cup until no white streaks remain and spoon into bowls or cups.
Allow it to set up for at least 1 hour. The mousse will last for 4-5 days without deflating.
Use any left over whipped aquafaba as garnish or make yourself a peanut butter and fluff sandwich.
*Aquafaba is the liquid left over from cooking legumes. Use canned or homemade. For my recipes I always mean fairly thick aquafaba. If you are using straight from a can just reduce it by 25%, about a 10 minute simmer on the stove. It was first discovered a french tenor named Joël Roessel. An american (at least I think he is american) named Goose Wohlt picked up the torch and furthered investigations into this magical liquid. It is seriously magical, the holy grail for vegans as they could suddenly whip up meringues and macaroons and use it in all sorts of innovative ways. There is a marvelous Facebook Group called Aquafaba (Vegan Meringues Hits and Misses). They are an amazing inclusive helpful innovative bunch of people. I highly recommend you check them out.