Ingredients:

  • 2 ripe avocados (about 300g/10.5 oz), pitted and scooped
  • 1/2 cup (120ml/4 fl oz) unsweetened almond milk
  • 1/4 cup (60ml/2 fl oz) unsweetened cocoa powder
  • 1/4 cup (60ml/2 fl oz) erythritol or other low-GI sweetener to taste
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 4 oz (115g) dark chocolate (70% cocoa or higher), roughly chopped
  • Fresh berries (raspberries, strawberries, blueberries)
  • Shredded coconut
  • Cacao nibs

Instructions:

  1. Gently melt the dark chocolate using a double boiler method or in a heatproof bowl set over a simmering pot of water. Stir until smooth. Remove from heat.
  2. In a food processor or high-powered blender, combine the avocado, almond milk, cocoa powder, sweetener, vanilla extract, and salt. Blend until completely smooth and creamy. Scrape down the sides as needed.
  3. Slowly pour the melted chocolate into the avocado mixture while the blender is running or while using the food processor. Blend until fully incorporated and the mixture is homogenous and glossy.
  4. Divide the mousse evenly among the ramekins or dessert glasses. Cover with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming.
  5. Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to firm up and the flavors to meld.
  6. Before serving, garnish with fresh berries, shredded coconut, or cacao nibs, if desired.