I have just created a chocolate avocado mousse recipe for the Aero “perfect pairing” challenge. The idea behind the challenge is to combine your most weird and yet wonderful flavour combinations. I could use the Aero chocolate I was sent if I wanted to and I could also use The Flavour Thesaurus which I was also sent along with the chocolate.
I had two ideas. Luckily they worked very well together.
Idea No.1 was to make some mini meringues flavoured with chopped up orange Aero and Aero mint bubbles.
Idea No.2 was to make a chocolate mousse flavoured with avocado and Piment d’Espelette (a wonderful yet mild chilli pepper that comes from the south of France).
I can safely say that both are utterly delicious and all three of my children are crazy about the Aero meringues.
My son, who is the chocolate fanatic of the house was in love with the avocado chocolate mousse. In fact so were my two daughters, even after I told them what was in it. Believe me, they would not go near an avocado normally.
It wasn’t just them though. Could this could be the ultimate in mousse experiences?
I knew it was going to be good just by flavour of the avocado, honey, vanilla powder and Piment d’Espelette. I could have eaten that mixture neat from the Magimix. It was most definitely a taste revelation of insane proprtions.
I wonder what’s next?
*I was provided with 2 types of Aero and a copy of The Flavour Thesaurus in order to take part in the Aero Perfect Pairing challenge.*
Aero meringues & Chocolate Avocado Mousse
Ingredients
- For the meringues:)
- 2 Egg whites
- 100 g Caster sugar
- 150 g Aero mint chocolate bubbles and orange chocolate roughly chopped 150g approx,
- For the chocolate avocado mousse:)
- 1 Avocado
- 1 tbsp Maple syrup
- A pinch of chilli flakes
- 1 tsp Vanilla extract
- 100 g Dark chocolate
- 60 ml Greek yoghurt
- Grated chocolate for garnish
Instructions
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For the meringues:)
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Whisk the egg whites in a mixer until they begin to form soft peaks,
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Begin adding in the sugar, spoon by spoon until it has all gone,
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Fold in the chopped Aero chocolates,
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Place dollops on 2 lined baking trays in a pre-heated oven to 150 degrees,
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When the meringues are in the oven turn the oven off and leave the meringues to cook overnight.
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For the chocolate avocado mousse:)
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Melt the chopped chocolate over a bain marie on a gentle heat until melted then allow to cool,
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Blitz the avocado, Greek yoghurt, honey/maple syrup, vanilla powder & Piment d'Espelette/chilli in a food processor until very smooth then add in the cooled chocolate mix and whizz again until you have a mousse consistency,
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Place into mini glasses or containers and chill until you are ready to eat,
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Meringues are great served alongside as they provide texture, you could crumble them over the top of the mousse for full effect!
I’ve seen a lot of chocolate and avocado recipes recently. I may have to investigate. What is the flavour thesaurus like – are there any really crazy pairings you have tried and been surprised that they worked?
Chocolate with black pudding or cauliflower were the 2 weirdest combinations but may just have to try and see for myself!
I am desperate to get my hands on The Flavour Thesaurus! Your combinations sounds lovely. I am a huge Aero fan (can’t get it here in France though) and I bet those meringues were amazing. I would eat a fair few I am sure! x
Anneli for a keen cook this book is a must have. It is so interesting and packed full of innovative ideas 🙂