Chocolate Avocado Mousse

Ingredients

• 2 large ripe avocados, pitted and peeled
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup milk of choice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons dark chocolate shavings, for topping
• 1/4 cup fresh raspberries, for topping

Instructions

1. Scoop the avocado flesh into a food processor or high-speed blender, making sure to scrape in any green flesh close to the skin.
2. Add the cocoa powder, maple syrup, milk, vanilla extract, and salt.
3. Blend on high for 1 to 2 minutes, stopping to scrape down the sides once, until the mixture is completely smooth with no visible flecks of avocado; a few short pulses at the end help catch any hidden lumps.
4. Taste and adjust: blend in an extra tablespoon of maple syrup if you want it sweeter, or an extra splash of milk if it feels too thick to spoon easily.
5. Divide the mousse evenly among 4 small serving glasses or ramekins, smoothing the tops with the back of a spoon.
6. Cover each glass with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming.
7. Refrigerate for at least 1 hour, until firm and chilled, and up to 24 hours ahead of serving.
8. Check for readiness by tilting a glass slightly; a properly set mousse holds its shape and does not slide down the side.
9. Just before serving, top each glass with chocolate shavings and a few fresh raspberries.

Tips

Why You'll Love This

• No baking, no eggs, no dairy required
• Rich, restaurant-style texture from simple ingredients
• Ready to eat in about an hour

Nutrition

Nutrition values are estimated per serving based on the ingredients used.