Avocado Chocolate Mousse

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

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

Then bring it to a boil.

Take the pan off the heat and let cool.

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

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.

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

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

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.

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