Avocado Chocolate Mousse – Vegan Mousse au Chocolat for Gourmets Recipe
Vegan Avocado Chocolate Mousse Recipe Image by Chef Thomas Sixt.
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
You only need a few ingredients for this dessert, everything you need is available in the supermarket. The shopping list (or in the shopping app) says:
A pack of dark couverture
A packet of cocoa powder
A lemon or a small bottle of lemon juice
A packet of vanilla sugar
Four ripe avocados ,
Four bananas
For decoration fruits like strawberries, pomegranate and oranges as well as fresh mint
Important: Put the bananas and avocados in the fridge immediately after shopping.
This is how your mousse can be prepared optimally and successfully!
A vegan chocolate mousse is a great alternative to this recipe. Just try the vegetarian version of the chocolate cream!
4. Prepare the Avocado Chocolate Mousse Step by Step
First, cut “the Chocolate :-)” into small pieces with a sharp knife and place the chocolate in a saucepan or coated pan.
Chopped chocolate melts faster and more evenly than chocolate in one piece.
Place the chopped chocolate in the saucepan or pan and melt over low heat.
Please stir the chocolate from time to time so that it can melt evenly.
The chocolate shouldn’t get too hot, it doesn’t need a lot of heat for that.
The stove level 2-3 of 9 is optimal for a normal electric hob, it is similar for induction.
Next, set out the melted chocolate next to the stove.
Vegan chocolate mousse without silk tufo – tastes great!
Ingredients tip from chef Thomas Sixt
5. Prepare the Avocado Chocolate Mousse with Bananas
Peel the cold bananas and mash them finely with a fork, then place them in a mixing bowl. Next, process the avodacos:
I use the Hass variety because they are always ripe. Halve the avocados with a knife, take out the stone and place the flesh with the finely pressed banana.
The skins of the halved avocados can be easily scraped out with a spoon.
Next, pour lemon juice over the fruit and sprinkle over the vanilla sugar.
Peel the bananas and mash the fruit with a fork.
6. Mix the Chocolate and Fruit, Please Pay Attention To the Temperature!
Beat the prepared fruit quickly with a hand mixer for about 2 minutes.
Then pour in the melted chocolate and cocoa and continue stirring to prepare a creamy mousse.
Then quickly pour into glasses and refrigerate for at least an hour.
Note: Cold fruit and lip-warm chocolate can be mixed well, if the chocolate is too hot the consistency will suffer!
Chocolate mousse preparation tip from chef Thomas Sixt
Vegan chocolate mousse while mixing the ingredients.
7. Decorate the Avocado Chocolate Mousse and Serve
While the mousse stays in the fridge and hardens, there is time to dedicate yourself to the decoration and accessories to the mousse.
Some ideas and tips for decoration:
Strawberries: Place some halved strawberries on top of the set chocolate mousse.
Mint: Insert sprigs of mint into the mousse and sprinkle with powdered sugar before serving.
Nuts: Pistachio slivers or manel slivers or roasted flaked almonds
Pomegranate seeds: Halve a pomegranate with a knife and in a bowl of cold water (immerse the pomegranate under water), peel the pomegranate seeds . This happens quickly, the white fibers float to the surface and the pips sink to the bottom.
Orange fillets: I like to add orange fillets to my desserts, the acidity is pleasant and refreshing. At the same time, orange fillets look wonderful. I served the orange fillets as an accompaniment to dessert. I will show you how to prepare the orange fillets in the cooking school filleting oranges .
Pomegranate seeds
8. Other Preparations for Chocolate Mousse and Chocolate Cream
Hi Chef Thomas!
This is a very tasty variant of the mousse.
I followed your recipe exactly and we really liked this fine cream.
🙂 Lu