Rich, creamy blend of avocado and dark chocolate, finished with fresh raspberries for vibrant flavor.
# What you'll need:
→ Mousse
01 - 2 large ripe avocados, peeled and pitted
02 - 3.5 ounces dark chocolate (70% cocoa), chopped
03 - 3 tablespoons unsweetened cocoa powder
04 - 4 tablespoons pure maple syrup (or honey)
05 - 2 teaspoons pure vanilla extract
06 - Pinch of sea salt
07 - 3 tablespoons unsweetened almond milk (or milk of choice), more as needed
→ Topping
08 - 1 cup fresh raspberries
09 - 1 tablespoon dark chocolate, shaved or finely chopped (optional)
10 - Fresh mint leaves (optional, for garnish)
# Method:
01 - Gently melt the dark chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth. Let cool slightly.
02 - Combine avocados, melted chocolate, cocoa powder, maple syrup, vanilla, and sea salt in a food processor. Blend until completely smooth, scraping sides as needed.
03 - Add almond milk one tablespoon at a time, blending until desired creamy texture is achieved.
04 - Taste and add more maple syrup if additional sweetness is preferred.
05 - Divide mousse evenly into 4 serving glasses or bowls. Cover and refrigerate for at least 1 hour to chill and develop flavors.
06 - Top each serving with fresh raspberries, shaved chocolate, and mint leaves as desired before serving.
