VEGAN CHOCOLATE MOUSSE

Name: VEGAN CHOCOLATE MOUSSE
Yield: 4 servings
Ingredients: 15 g cocoa powder; 70 g ripe avocado; 50 ml maple syrup; 280 ml oat milk; 70 g banana; 0.5 piece vanilla bean; 1 pinch salt; 150 g rolled oats; 30 g hazelnut butter; 50 g honey

Servings

4 Persons

Difficulty

Medium

Ingredients

For the vegan chocolate mousse
15 g cocoa powder
70 g ripe avocado
50 ml maple syrup
280 ml oat milk
70 g banana
0.5 piece vanilla bean
1 pinch salt
150 g rolled oats
30 g hazelnut butter
50 g honey

Products

FUNNEL & SIEVE
CHF 59.00
KISAG WHIPPER CREATIVE 0.5L
CHF 89.00
KISAG WHIPPER CHARGERS 10 PCS.
CHF 10.90
KISAG WHIPPER PROFESSIONAL 0.5L
CHF 149.00

Preparation

Mix the oat flakes, honey, and 1 pinch of salt and spread on a baking tray lined with baking paper. Roast at 190 °C for approx. 8-12 min. until golden brown.

Scrape out the vanilla bean and mix the seeds with the remaining ingredients, then blend in a high-speed blender until very smooth

Pass the mixture through a funnel and sieve into a 0.5 l whipper (e.g., CREATIVE or PROFESSIONAL). Charge the whipper with one charger and shake vigorously about 8–10 times. Refrigerate for 1–2 hours.

Due to the avocado, banana, and oats, this special vegan chocolate mousse is significantly richer and more filling than a classic, airy mousse. It leans almost toward a "chocolate breakfast pudding" or a very creamy smoothie bowl.

Here are the best pairing options:

Fresh Fruits & Berries (Contrast)
Since the mousse is quite substantial due to the hazelnut butter and avocado, tart fruits work wonderfully to balance the richness:
- Fresh raspberries or blackberries: Their acidity harmonizes perfectly with the dark cocoa notes.
- Stewed cherries: A classic choice that gives the mousse a Black Forest-style flair.
- Baked banana slices: To complement the hint of banana within the mousse.

Crunch and Texture
Because the mousse is so creamy, it benefits from a textural counterpart:
- Roasted hazelnuts: A perfect match for the hazelnut butter in the recipe.
- Cocoa nibs: For a slightly bitter crunch and an even more intense chocolate flavor.
- Homemade granola: If you want to serve the mousse as a healthy breakfast or a power dessert.

As a Component in Layered Desserts
Thanks to its stability (provided by the oats), this mousse is ideal for layering:
- Trifle: Layer it in a glass, alternating with vegan yogurt (e.g., coconut or almond) and berries.
- Tarte filling: Use it as a creamy filling for a raw tart base made of dates and nuts.

A Touch of Exotic Flair
- Coconut chips: These add a tropical note to the dish.
- Sea salt flakes: A pinch of coarse salt on top significantly enhances the sweetness of the maple syrup and the aroma of the cocoa.

Credit: isi.com