Ingredients :

• 2 large ripe avocados, pitted and peeled
• 1/2 cup unsweetened cocoa powder
• 1/2 cup pure maple syrup
• 1/3 cup unsweetened almond milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Method :

1. Place the scooped avocado flesh into a food processor or high-speed blender.
2. Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
3. Blend on high until the mixture is completely smooth and creamy.
4. Scrape down the sides of the bowl and blend again for 30 seconds to ensure no green lumps remain.
5. Transfer the mousse into individual serving bowls or ramekins.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to set.

Recipe Notes :

Chef Pro Tip: Use very ripe avocados that yield to gentle pressure to ensure the smoothest possible texture. Variation: Add a pinch of cinnamon or espresso powder to enhance the depth of the chocolate. Storage: Store in an airtight container in the refrigerator for up to 2 days.