Chocolate Avocado Mousse
Rich and chocolatey, you’d never guess this creamy mousse is plant-based and dairy free. Avocado, cocoa powder, and agave syrup whip into a decadent dessert that satisfies dairy-lovers and dairy-avoiders alike. A little bit of vanilla extract and salt bring the flavors to life, but dark rum is fantastic too. Fresh raspberries add bright, acidic pops to each bite, in addition to making this vegan mouse camera-ready.
Serves 4
INGREDIENTS
2 large ripe avocados
½ cup unsweetened cocoa powder
½ cup agave syrup
1 Tbsp vanilla extract
¼ tsp salt
½ pint fresh raspberries
PROCEDURE
Scoop the avocado flesh into a food processor.
Add the cocoa, agave, vanilla, and salt.
Process for 1 minute, scrape down the sides and process for 1 more minute.
Taste and add cocoa powder and/or agave syrup as desired.
Spoon mousse into ramekins or mugs, cover tightly with plastic wrap and chill for at least 1 hour.
Decorate with raspberries and serve.
