Avocado-Chocolate Mousse with Raspberries

Name: Avocado-Chocolate Mousse with Raspberries
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: ½ cup bittersweet chocolate chips (such as Ghirardelli); 4 very ripe large avocados (chopped); ½ cup unsweetened cocoa powder; ½ cup light agave nectar; 1 tablespoon plus 1 teaspoon pure vanilla extract; ¼ teaspoon fine salt; ⅓ cup unsweetened almond milk; Fresh raspberries (for garnish)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 6

Author : Giada De Laurentiis

gluten free dairy free vegetarian

Avocado-Chocolate Mousse with Raspberries

Ingredients

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½ cup bittersweet chocolate chips (such as Ghirardelli)4 very ripe large avocados (chopped)½ cup unsweetened cocoa powder½ cup light agave nectar1 tablespoon plus 1 teaspoon pure vanilla extract¼ teaspoon fine salt⅓ cup unsweetened almond milkFresh raspberries (for garnish)

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Instructions

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Step 1

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

Step 2

In a food processor, combine the melted chocolate, the avocados, cocoa powder, agave, vanilla, salt, and almond milk. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours or up to 1 day.

Step 3

Garnish with raspberries before serving.