Avo-Chocolate Mousse

Avocado Chocolate Mousse

100% plant-based chocolate mousse made with creamy avocado slices and served with a vegan Italian meringue.


  • 1 Santa Maria Vanilla pod

  • 100 g oat drink or other similar vegan “milk” product

  • 160 g melted dark chocolate 55%

  • 250 g Santa Maria Avocado slices

  • 50 g maple syrup

  • 3 oranges, zest from 1 orange, orange segments from all 3

  • 100 g aquafaba

  • 175 g caster sugar

  • 50 g cold water

  • 100 g hazelnuts, toasted and chopped

  • 250 g fresh raspberries, rinsed

  • Salt

How to prepare

  1. Split the vanilla pod down the middle and scrape out all the seeds.

  2. Add oat milk to a pan, together with the pod and the seeds to a pan.

  3. Then bring it to a boil.

  4. Take the pan off the heat and let cool.

  5. Melt the chocolate in a double boiler. Take the chocolate off the heat and stir in the vanilla “milk” with a spatula.

  6. In a mixer, blend the avocado, maple syrup and orange zest. Add the melted chocolate, keep blending until you have a smooth chocolate mousse. Add a pinch of salt.

  7. Leave the mousse to set in the fridge – in a piping bag, a canteen or separate bowls.

  8. Start whisking the aquafaba. At the same time boil the sugar and the water to 118°C.

  9. Gently add the hot sugar water to the fluffy aquafaba. Keep whisking until the merengue has cooled down. Store in a piping bag in the fridge until serving.

  10. Serve with oranges, raspberries, toasted hazelnuts and vegan Italian merengue.

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