Chocolate Avocado Mousse with Blackberries and Pistachios
This recipe can easily be doubled to serve more people. The mousse thickens as it refrigerates.
serves 2 to 4
2 very ripe avocados, peeled and pitted
1/3 cup chopped bittersweet chocolate, melted (60% cacao)
1/4 cup unsweetened cocoa powder
1/4 cup honey or maple syrup or other sweetener
3 tablespoons almond milk
1 teaspoon pure vanilla extract
pinch of salt
fresh blackberries, for garnish
chopped pistachios, for garnish
In a food processor, add the avocados, melted chocolate, cocoa powder, honey, almond milk, vanilla, and salt. Process until smooth and creamy. Taste for sweetness and add more honey if necessary. Spoon the mousse into ramekins. Refrigerate for at least 2 hours. The mousse will become thicker as it refrigerates. Garnish with blackberries and pistachios and serve.