Don’t be surprised if this dessert gets you a few extra smooches. While the chocolate mousse is delicious on its own, the extra flourishes make it truly special. Feel free to substitute any type of bean aquafaba if you don’t have a can of black beans on hand.
Don’t discard scraped-out vanilla pods—they still contain a lot of flavour. In airtight container, place the pod and 1/2 cup (125 mL) coconut sugar. Shake, and set aside for a week, shaking occasionally. Your patience will be rewarded with the loveliest vanilla-scented sugar to use however your heart desires.
Per serving:
Start by making chocolate mousse. Set heatproof bowl over saucepan of simmering water. Make sure bowl does not touch surface of water. Add chocolate to bowl and melt, stirring often, until smooth. Remove bowl from saucepan and set aside to allow chocolate to come to room temperature but still be liquid. This is important because warm chocolate will result in a grainy mousse.
Place aquafaba in bowl of stand mixer along with lemon juice. Whip on medium speed until stiff peaks form, about 10 minutes. Using spatula, fold melted chocolate into whipped aquafaba until well incorporated. Divide among 4 serving glasses or ramekins and refrigerate for at least 4 hours or overnight.
While mousse is chilling, make Hibiscus Oranges. In small saucepan, bring water almost to boil. Remove saucepan from heat, stir in tea, and steep for 10 minutes. Strain brewed tea into medium bowl and set aside to cool.
Using paring knife, peel oranges, removing skin and white pith. Chop oranges into bite-sized pieces. Add to cooled tea along with vanilla bean seeds and maple syrup. Stir to combine. Refrigerate for at least 1 hour.
To make Caramelized Cacao Nibs, place 1 Tbsp (15 mL) coconut sugar and water in small frying pan. Place over medium low heat and, stirring continuously, allow sugar to melt and become sticky. Once sugar has melted, remove frying pan from heat and stir in cacao nibs and remaining sugar until well combined. Transfer caramelized cacao nibs to sheet of parchment paper and allow cool completely. Break apart any cacao nibs that are stuck together and store in airtight container at room temperature until ready to use.
Spoon some marinated oranges and a little syrup over chocolate mousse. Garnish with a sprinkle of caramelized cacao nibs. Serve immediately.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.