Ingredients (serves 2–4):
- 2 ripe avocados
- ¼ cup unsweetened cocoa powder (Dutch-processed for a richer taste)
- ¼ cup unsweetened almond milk (or coconut milk)
- 3–4 tbsp erythritol, monk fruit, or stevia (adjust to taste)
- 1 tsp vanilla extract
- Pinch of sea salt
- Optional: 1–2 tbsp melted dark chocolate (90% or higher cocoa) for extra richness
Instructions:
- Blend the mousse:
In a food processor or high-speed blender, combine avocado, cocoa powder, sweetener, almond milk, vanilla, and salt. - Optional chocolate boost:
If using melted dark chocolate, let it cool slightly and blend it in as well for extra depth. - Blend until smooth:
Process until completely smooth and creamy. Scrape down sides as needed. Taste and adjust sweetness or milk for consistency. - Chill:
Spoon into serving cups and refrigerate for at least 30 minutes to thicken and chill. - Serve:
Top with whipped cream, fresh raspberries, chopped nuts, or shaved dark chocolate.
Tips:
- Use very ripe avocados for a smoother texture.
- Add a pinch of espresso powder for deeper chocolate flavor.
- Store in the fridge for up to 3 days.
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