Skip to main content

Step by step instructions to make a definitive veggie lover chocolate mousse

You'll as of now have known about Bosh! the veggie lover cooking brand run by Henry Firth and Ian Theasby. 

With more than 600,000 Instagram supporters and tallying, they have two top of the line veggie lover cookery books to their names, just as another arrangement on ITV. Their claim to fame? Solid, plant-based plans that are anything but difficult to make and significantly simpler to eat. 'Bananas are an extremely incredible veggie lover hack,' says Firth. 'What's more, who doesn't care for chocolate mousse? Bananas and chocolate go so well together.' 

Theasby concurs that while a chocolate mousse may resemble it's defying every one of the norms of your January diet, this one is misleadingly bravo and a breeze to prepare. 

'It's very straightforward,' he says, 'and you've not got a lot of sugar in there. It's simply the common sweetness of the bananas, the blueberries and a pinch of maple syrup.' It's a formula that is perfect for engaging in January, when cold evenings still require a scramble of wantonness. 'It tastes costly, and in the event that you serve it in Martini glasses, it looks truly cool for an evening gathering,' says Firth. 

Banana chocolate mousse - serves 4 

Fixings 

3 ready bananas (300g stripped weight) 

150ml oat cream 

¼ tsp ground cinnamon 

75ml maple syrup 

150g cocoa powder 

50g crisp blueberries 

Bunch of mint leaves 

Strip and generally cleave the bananas. Put the bananas, oat cream, cinnamon and maple syrup in a blender and barrage until smooth. Include the cocoa powder and rush once more. Move the mousse to serving glasses and chill in the ice chest for in any event 30 minutes until thickened. Evacuate, top with blueberries and mint leaves, and serve.