Creamy Dark Chocolate Avocado Mousse
1/2 cup semisweet dark chocolate chips
3 medium, ripe avocados
1/2 cup unsweetened cocoa powder
2 tbs of espresso coffee, cooled*(or dissolve 2 tb instant coffee in water)
pinch of salt
1/4 cup confectioner’s sugar (powdered sugar)
1 tbs vanilla extract
1 cup raspberries or sliced strawberries (for topping)
- Melt chocolate and set aside.
- Place remaining ingredients in a food processor and blend until smooth
- Add melted chocolate and blend until evenly mixed. Add more sugar if you want mixture to be sweeter. If the consistency is too thick, add 1-2 TB of coconut or almond milk.
- Divide into 6 small serving bowls or cups. Refrigerate until ready to serve. Top with berries and serve.