Ingredients
Units
- ½ cup semisweet chocolate chips
- 2 small, very ripe avocados (no brown spots, though!)
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 2 to 3 Tbsp coconut cream (from the can)
- 2 tsp vanilla extract
- ⅛ tsp fine fine sea salt
- A handful of raspberries, for serving
Instructions
- In a small microwave-safe bowl, add the chocolate chips. Microwave at 50 percent power in 30-second increments, until melted entirely. Stir between each increment.
- In the bowl of a food processor, add all ingredients except the raspberries (including the melted chocolate). Start with 2 Tbsp of coconut cream, and you can add more after blending if you need it.
- Purée for at least 1 minute—avocado chunks in this mousse are the devil.
- Taste the mousse—add more maple syrup if you need it. Add more coconut cream if it seems a bit too thick.
- To serve, drop three or four raspberries into the bottom of each serving cup.
- Top with ¼ of the mousse in each cup.
- Add another layer of raspberries before dividing the last of the mousse between both cups.
- Cover and chill the mousse for a few hours.
- Sprinkle a few more raspberries on top before serving.
Notes
You can serve the mousse right out of the food processor, but it does firm up nicely (and taste slightly better) chilled.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Basics