Ingredients:

  • 2 ripe Hass avocados (280g), pitted and peeled
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • 1/2 cup unsweetened cocoa powder
  • 2 tbsp unsweetened almond milk

Instructions:

  1. Scoop the flesh of the 2 ripe Hass avocados into the bowl of a food processor, scraping the skins thoroughly.
  2. Add 1/2 cup maple syrup, 1 tsp pure vanilla extract, 1 pinch fine sea salt, and 1/2 cup unsweetened cocoa powder to the processor.
  3. Process on high for 2-3 minutes, stopping halfway through to scrape down the sides of the bowl with a spatula to ensure the powder is fully integrated.
  4. Continue blending until the mixture achieves a glossy sheen and a uniform mahogany color.
  5. If the mixture is too dense, add 2 tbsp unsweetened almond milk one tablespoon at a time until it reaches a silky, spoonable consistency.
  6. Transfer the mousse to an airtight container and chill in the refrigerator for 20 minutes before serving.