Chocolate Avocado Mousse
medium
·under 30 minutes
Benefits
Especially fast
popular for children
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
Ingredients
20 g
powdered sugar
90 ml
coconut milk
90 g
Dark Chocolate (70%)
220 ml
almond milk
90 ml
Flora Vegan Cream (31%)
90 g
ripe avocado(s)
Steps to prepare
1.
Bring 120 ml of almond milk to a boil with the powdered sugar and pour directly over the chopped dark chocolate.
2.
Add the diced avocado and the remaining 100 ml of almond milk to the melted chocolate and blend everything until smooth using a hand mixer.
3.
Then, stir in the chilled coconut milk and plant cream and strain directly into a 0.5 L iSi Creative Whip using the iSi Funnel & Sieve. Attach an iSi Professional Charger and shake vigorously 12-14 times.
4.
Afterwards, place the iSi Creative Whip in the refrigerator for at least 2 hours and shake again before use.
Benefits
Especially fast
popular for children
Reduced costs
Increased whipped volume
Preparation is particularly soft
Preparation stays fresh for several days in the whipper
Perfect for use with leftover foods
Reduced calories due to increased whipped volume.
iSi Tip
If you're not a fan of the coconut taste, you can simply replace the coconut milk with another plant cream.
iSi Pairing
The vegan mousse au chocolat is perfect with fresh fruits as a dessert in a glass.