- 1 g salt
- 2 × ripe avocado(s)
- 1 × vanilla bean(s)
- 60 g cocoa powder
- 2 g agar-agar
- 2 ml stevia liquid
- 600 ml almond milk
- 60 g almond flakes
Cut the avocados, remove the kernel, remove the flesh, and finely puree the flesh in a blender together with the scooped-out vanilla pod, cocoa powder, salt and stevia.
Bring the almond milk to the boil with agar agar and simmer for approx. 3 minutes. Allow to cool and stir in a portion of the avocado mixture. Stir the whole mixture until smooth and pour through an iSi Funnel & Sieve directly into a 0.5 l iSi Whipper.
Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Roast the almond leaves in a pan without fat until golden brown. Portion the Avocado and Chocolate Mousse into glasses and sprinkle with the almond leaves.
Recipe by Lisa Vockenhuber, food blogger, Finespitz (Austria)