We often think about dishes and recipes we would like to create for our next retreat. It is so much fun to imagine all the delicious things we could prepare and share. When we are at a vegan restaurant we always get inspired to try something new. Like in Slovenia where they made the most delicious cakes with big amounts of vegan whipped cream. Or at our favorite restaurant in Rotterdam were we found this beautiful bright yellow pickled cauliflower. Or when we heard about making chocolate mousse with the water of chickpeas.

Yes, the water that comes with the chickpeas when you buy them in a glass jar. It is called aquafaba and apparently you can use it in the same way you use egg white. Sounds weird and I didn’t believe it at all until we tried it. Actually when Boris prepared it for the first time I was still a bit skeptical. But after my first spoonful of this unexpected fluffy yummy chocolate mousse I was completely enthusiastic. It is amazing!!! Just 4 simple ingredients aquafaba, dark chocolate, soymilk and a little sugar. It is so delicious, creamy and surprisingly light.
So of course we put it on our retreat menu. Everyone loved it and asked us to share the recipe. Now here is the recipe for you and we hope you enjoy it as much as we do.

Recipe (4 portions)

  • 100 ml Aquafaba, cold from the fridge *water from one/two jars of chickpeas, check on the label that it doesn’t contain too much salt.
  • 80 gr Dark Chocolate (70%)
  • 9 gr Sugar
  • 50 ml Soy Milk, room temperature
  1. Melt the chocolate au bain marie.
  2. Mix aquafaba and sugar in a large clean mixing bowl (no plastic). Beat the aquafaba with an electric hand whisk until the mixture resembles a fluffy cloud, just like egg white. This will take some time and it is important to do it well. So be patient and keep going!
  3. Transfer 1/3 of the fluffy cloud into a new bowl and while mixing well add the melted chocolate slowly and then the soy milk.
  4. Now add the chocolate mix to the 2/3 fluffy cloud. Slowly and gently fold it in with a big spoon or rubber spatula. Be careful not to over-mix. The texture should remain very fluffy.
  5. Immediately transfer the chocolate mousse to 4 small glasses and place them for (at least) 4 hours in the fridge. It can be kept in the fridge for several days.

Just before serving we decorated with pieces of kletskop (typical dutch cookies) and strawberries. Enjoy!!!