AVOCADO AND DARK CHOCOLATE MOUSSE: VEGAN RECIPE

Those who have chosen to follow a vegan diet often have difficulty finding the right ingredients when preparing desserts, cakes and biscuits: among the foods that are needed there are mainly milk, eggs and butter, so many times, replacing these with other vegetable products, does not have the same result. Fortunately, however, there is a fruit that perfectly remedies these shortcomings: it is the avocado , which with its creaminess manages to excellently replace ingredients such as butter and eggs, making some dessert recipes very tasty. In this article we offer you the vegan recipe for avocado and chocolate mousse: continue reading to find out more!

CHOCOLATE AND AVOCADO MOUSSE RECIPE: INGREDIENTS

To prepare this delicious chocolate and avocado mousse you only need a few ingredients and the preparation is really simple and quick. Here's what you need:

- 150 g. of almond milk
- 1 ripe avocado
- 70 g. of dark chocolate
- 25 g. of brown sugar
- a pinch of bourbon vanilla
- chopped almonds (optional)

VEGAN AVOCADO AND DARK CHOCOLATE MOUSSE: HOW TO PREPARE IT

Once you have all your ingredients, all you have to do is get to work. Here are all the steps to follow:

- Melt the dark chocolate in a bain-marie and then leave to cool for 10 minutes.
- Cut the avocado in 2, remove the stone and scoop out the pulp with a spoon.
- Pour the avocado pulp, almond milk, melted chocolate, brown sugar and vanilla into the immersion blender cup.
- Blend all the ingredients together until the cream reaches a good consistency.
- Pour the mousse into single-serving glasses and leave in the fridge for about an hour. - Garnish with chopped almonds and serve.

AVOCADO AND CHOCOLATE MOUSSE: HOW TO USE IT

This particular avocado and chocolate mousse can also be used as an ingredient in other desserts. For example, you can make a delicious vegetable tiramisu using the mousse instead of mascarpone cream. It can also be used to fill biscuits, tarts, cakes, and cupcakes. Finally, you can use the mousse instead of the classic hazelnut cream, spreading it on biscuits or toasted bread.