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For the chocolate avodcado mousse
Preparation
Bring 120 ml of almond milk to a boil with the powdered sugar, then pour it directly over the chopped dark chocolate.
Add the diced avocado along with the remaining 100 ml of almond milk to the melted chocolate and blend everything with a hand blender until smooth.
Stir in the chilled coconut milk and plant-based cream, then pour the mixture through a funnel and sieve directly into a 0.5 L whipper. Charge with one whipper cartridge and shake vigorously about 12–14 times.
Refrigerate the whipper for at least 2 hours, then shake it vigorously a few more times before serving.
Credit: isi.com
CHOCOLATE AVOCADO MOUSSE
You can prepare this recipe using the following products
Preparation
Bring 120 ml of almond milk to a boil with the powdered sugar, then pour it directly over the chopped dark chocolate.
Add the diced avocado along with the remaining 100 ml of almond milk to the melted chocolate and blend everything with a hand blender until smooth.
Stir in the chilled coconut milk and plant-based cream, then pour the mixture through a funnel and sieve directly into a 0.5 L whipper. Charge with one whipper cartridge and shake vigorously about 12–14 times.
Refrigerate the whipper for at least 2 hours, then shake it vigorously a few more times before serving.
Credit: isi.com
Vegan Temptation: Chocolate Avocado Mousse from the Kisag Whipper
Are you looking for a dessert that will leave your guests speechless? Then our Chocolate Avocado Mousse is the perfect choice for you. While the combination may sound exotic at first, the result is one of the creamiest temptations plant-based cuisine has to offer. The best part? This dessert is completely vegan, yet it offers an incomparable richness.
You can prepare this recipe using the following products
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