# Components:
→ Mousse
01 - 2 large ripe avocados, peeled and pitted
02 - 3.5 oz dark chocolate (70% cocoa), chopped
03 - 3 tbsp unsweetened cocoa powder
04 - 4 tbsp pure maple syrup or honey
05 - 2 tsp pure vanilla extract
06 - Pinch of sea salt
07 - 3 tbsp unsweetened almond milk, more as needed
→ Topping
08 - 1 cup fresh raspberries
09 - 1 tbsp dark chocolate, shaved or finely chopped (optional)
10 - Fresh mint leaves (optional, for garnish)
# Method:
01 - Melt dark chocolate in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth, then allow to cool slightly.
02 - In a food processor, combine avocados, melted dark chocolate, cocoa powder, maple syrup, vanilla extract, and sea salt. Blend until completely smooth, scraping down sides as needed.
03 - Add almond milk one tablespoon at a time, blending until desired mousse consistency is reached.
04 - Taste and adjust sweetness by adding more maple syrup if preferred.
05 - Spoon mousse evenly into four serving glasses or bowls. Cover and refrigerate for at least 1 hour to chill and develop flavors.
06 - Before serving, top each portion with fresh raspberries, shaved chocolate, and mint leaves if desired.
