Avocado Chocolate Mousse
100% plant-based chocolate mousse made with creamy avocado slices and served with a vegan Italian meringue.
Ingredients
Number of portions
1 Santa Maria Vanilla pod
100 g oat drink or other similar vegan “milk” product
160 g melted dark chocolate 55%
250 g Santa Maria Avocado slices
50 g maple syrup
3 oranges, zest from 1 orange, orange segments from all 3
100 g aquafaba
175 g caster sugar
50 g cold water
100 g hazelnuts, toasted and chopped
250 g fresh raspberries, rinsed
Salt
How to prepare
Split the vanilla pod down the middle and scrape out all the seeds.
Add oat milk to a pan, together with the pod and the seeds to a pan.
Then bring it to a boil.
Take the pan off the heat and let cool.
Melt the chocolate in a double boiler. Take the chocolate off the heat and stir in the vanilla “milk” with a spatula.
In a mixer, blend the avocado, maple syrup and orange zest. Add the melted chocolate, keep blending until you have a smooth chocolate mousse. Add a pinch of salt.
Leave the mousse to set in the fridge – in a piping bag, a canteen or separate bowls.
Start whisking the aquafaba. At the same time boil the sugar and the water to 118°C.
Gently add the hot sugar water to the fluffy aquafaba. Keep whisking until the merengue has cooled down. Store in a piping bag in the fridge until serving.
Serve with oranges, raspberries, toasted hazelnuts and vegan Italian merengue.
Recipe categories
Food