Ingredients:

  • 2 medium ripe avocados (about 340g / 12 oz total weight), pitted and scooped
  • 120ml / ½ cup unsweetened almond milk (or other plant-based milk)
  • 85g / 3 oz good quality dark chocolate (70% cocoa or higher), melted and slightly cooled
  • 60ml / ¼ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 4 tablespoons sugar-free sweetener (e.g., erythritol, stevia blend – adjust to taste)
  • Pinch of sea salt
  • Sugar-free chocolate shavings (optional)
  • Fresh raspberries or strawberries (optional)
  • Chopped nuts (e.g., almonds, pecans) (optional)

Instructions:

  1. Melt the dark chocolate using a double boiler or in short intervals in the microwave, stirring frequently to prevent burning. Let cool slightly.
  2. In a high-speed blender, combine the scooped avocado flesh and almond milk. Blend until completely smooth and creamy, scraping down the sides as needed.
  3. Add the melted chocolate, cocoa powder, vanilla extract, sweetener, and salt to the blender.
  4. Blend again until the mixture is completely smooth, rich, and chocolatey. Taste and adjust sweetener as needed.
  5. Divide the mousse evenly among four serving glasses or bowls. Cover with cling film or reusable wraps and refrigerate for at least 1-2 hours, or preferably longer, to allow the mousse to set and the flavours to meld.
  6. Before serving, garnish with sugar-free chocolate shavings, fresh berries, or chopped nuts, if desired.