Avocado chocolate mousse

2 x ripe avocado(s)
1/4 cup cocoa powder
1/2 tsp. stevia liquid
3/4 cup almond milk
1/4 tbsp. agar-agar
1 x vanilla bean(s)
pinch of salt
1/4 cup almond flakes

Slice open the avocados, remove the stones, hollow out the fruit flesh, and puree this together with the scraped-out vanilla bean, cocoa powder, salt and Stevia in a blender until smooth. Bring the almond milk and agar agar to a boil and simmer for approx. 3 minutes. Allow to cool and stir in part of the avocado mixture. Then stir the whole mixture together until smooth and pass through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Toast the almond flakes in a pan without fat until they turn golden brown. Serve the avocado chocolate mousse into glasses and sprinkle the almond flakes on top.

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