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​Chocolate Aquafaba Mousse

​Chocolate Aquafaba Mousse
​Chocolate Aquafaba Mousse

We want to let you in on a little secret... Do you know that slimy looking juice that comes out of a tin of chickpeas?

The stuff you usually throw down sink?

Well, it’s actually a magical vegan ingredient called AQUAFABA that can be used to make incredible vegan desserts.

Chocolate mousse was one of our faves growing up so when we realised that you could make vegan chocolate mousse with aquafaba we were like “HELLO”. This dish oozes class and glamour, especially when you serve it in a martini glass.



  • 100g dark chocolate
  • liquid from 1 x 400g tin chickpeas (aquafaba, about 130ml)
  • 2 1⁄2 tbsp sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • handful blueberries, to serve


  1. 1.

    Medium saucepan on a high heat | Kettle boiled | Heatproof bowl | Electric beater

    Pour hot water into the pan until it’s about 3cm deep and bring to the boil | Reduce the heat to a simmer | Put a heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom | Break 85g of the dark chocolate into the bowl and leave it to melt | Remove and leave to cool a little

    Pour the aquafaba into a large bowl and use the electric beater (a hand whisk won’t cut it this time) to whisk the liquid for 10–15 minutes – it will gradually firm up, as if by magic | Stop when the mixture makes stiff peaks if you lift out the beaters | Gently fold in the melted chocolate, sugar, vanilla and salt using a large metal spoon or spatula, making sure you don’t beat out too much air

    Spoon the mousse into serving glasses or bowls and chill for 2 hours

    Grate the remaining 15g chocolate | Dress the individual mousses with a handful of blueberries and a touch of grated chocolate just before serving