Aveleda Parcela do Convento and chocolate mousse ice cream

16 Nov 2023 / Food and Wine Pairing

Autumn has a special flavour with this recipe of chocolate mousse ice cream with hazelnut and pumpkin crumble, specially prepared by Greens & Nuts, and pair it with Aveleda Parcela do Convento. Get inspired by this creation and share delicious moments with friends and family.


  • 200g 70% cocoa chocolate
  • 200 ml vegetable drink
  • 4 eggs
  • 1 pinch of salt
  • 1 handful of hazelnuts
  • 1 teaspoon honey
  • 200g pumpkin
  • 100g Greek yoghurt
  • 1 tablespoon honey
  • 1 teaspoon vanilla essence
  • To finish: apple, pomegranate and sesame seeds


  1. Melt the chocolate in a saucepan, stirring in the vegetable drink. 
  2. Separate the egg yolks from the egg whites.
  3. Add the chocolate to the yolks until you get a smooth cream. Add a pinch of salt to the egg whites and whisk them together.
  4. Stir the chocolate cream into the beaten egg whites until you have a creamy, uniform consistency. Place in the freezer for about 3 hours (or until you get the consistency you like best).
  5. Place the chopped hazelnuts in a frying pan and add a teaspoon of honey. Mix together and allow to caramelise over a medium heat.
  6. Cut the pumpkin into cubes and bake in the oven or airfryer at 200ºC for 15 minutes. Place it in a food processor and add the Greek yoghurt, vanilla essence and 1 tablespoon of honey. Blend until smooth.
  7. To serve: start by placing the pumpkin cream on the base. Add the hazelnut crumble and top with 1 tablespoon of the chocolate ice cream. Finish with slices of apple, pomegranate and sesame seeds.
  8. Enjoy with Aveleda Parcela do Convento!

Written by Aveleda