Chocolate Avocado Mousse

Ingredients

Instructions

1. 1

   SELECT AND PREPARE AVOCADOS: Choose avocados that are ripe - they should yield to gentle pressure but not feel mushy. Cut each avocado in half by running a knife around the pit lengthwise, then twist to separate. Remove the pit by carefully tapping your knife into it and twisting. Scoop the flesh into a food processor or blender using a large spoon.

2. 2

   ADD REMAINING INGREDIENTS: Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt to the food processor. The almond milk helps achieve a smooth consistency - add it all at once.

3. 3

   BLEND UNTIL SILKY SMOOTH: Process on high for 1-2 minutes, stopping every 30 seconds to scrape down the sides of the bowl with a spatula. Continue blending until the mousse is completely smooth with no visible avocado chunks or cocoa powder lumps. It should look glossy and pudding-like.

4. 4

   TASTE AND ADJUST: Give the mousse a taste test. If you prefer it sweeter, add another tablespoon of maple syrup. If it tastes too rich, add a tiny pinch more salt to balance. Blend briefly to incorporate any additions.

5. 5

   PORTION INTO GLASSES: Divide the mousse evenly among 4 small serving glasses, wine glasses, or ramekins (about 1/2 cup each). Use a spatula to scrape every bit from the processor. Smooth the tops with the back of a spoon.

6. 6

   CHILL TO SET: Cover each glass with plastic wrap, pressing it gently onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 1 hour (or up to 24 hours). The mousse will firm up and the flavors will meld together.

7. 7

   GARNISH AND SERVE: Remove from refrigerator and take off plastic wrap. Top each mousse with a dollop of whipped cream (if using) and scatter fresh raspberries on top. Serve immediately - the mousse is best enjoyed cold. Note: The bright green color will darken slightly over time due to oxidation, but the taste remains delicious.