Ingredients:

  • 2 large ripe avocados (about 280 g flesh)
  • 28 g unsweetened cocoa powder (⅓ cup), preferably Dutch-process
  • 80 ml maple syrup, plus more to taste
  • 60 ml unsweetened almond milk, plus more if needed
  • 1 tsp pure vanilla extract
  • ⅛ tsp fine sea salt (0.7 g)
  • 30 g fresh raspberries or other berries
  • 9 g cacao nibs (1 tbsp)

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into a food processor. Check that the flesh is bright green with no brown streaks.
  2. Blend the avocado alone for 30 seconds until smooth. Scrape down the bowl.
  3. Add the maple syrup, almond milk, vanilla, and salt. Blend for 1 minute until silky with no streaks.
  4. Sift the cocoa powder over the base. Blend for 1 to 2 minutes, scraping the sides once, until the mousse is deep brown and glossy with no dry cocoa visible and no grit when rubbed between fingers.
  5. Taste the mousse. Add maple syrup 1 teaspoon at a time if you want it sweeter. Add 1 tablespoon of almond milk if it is too thick to pour from the spatula, and blend briefly.
  6. Spoon the mousse into four small glasses or ramekins and smooth the tops.
  7. Press plastic wrap directly onto the surface of each portion. Refrigerate for 30 minutes until thickened.
  8. Just before serving, remove the plastic wrap and top each portion with raspberries and cacao nibs.