Chocolate-Avocado Mousse

Total Time:
3 hr 15 min
Prep:
10 min
Inactive:
3 hr
Cook:
5 min

Yield:
four 3/4 cup servings or six 1/2 cup servings
Level:
Easy

Ingredients
  • 1/2 cup semisweet chocolate chips, such as Ghirardelli
  • 4 very ripe (8 ounce) avocados, peeled and pitted
  • 1/2 cup agave
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • Fresh raspberries, for garnish
Directions

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.


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    Recipe courtesy of Ellie Krieger