Giada De Laurentiis - Chocolate-Avocado Mousse

Chocolate-Avocado Mousse

ingredients

4 (3/4-cup) servings or 6 (1/2-cup servings)


½ cup semi-sweet chocolate chips, such as Ghirardellisemisweet chocolate chips½ 4 very ripe (8-ounce) avocados, peeled and pittedavocado4 ½ cup unsweetened cocoa powderunsweetened cocoa powder½ ½ cup agaveagave nectar½ 1 tablespoon pure vanilla extractvanilla extract1 ¼ teaspoon fine saltfine sea salt¼ ⅓ cup unsweetened almond milkalmond milk⅓ Fresh raspberries, for garnishraspberries1

½ cup semi-sweet chocolate chips, such as Ghirardelli

4 very ripe (8-ounce) avocados, peeled and pitted

½ cup unsweetened cocoa powder

½ cup agave

1 tablespoon pure vanilla extract

¼ teaspoon fine salt

⅓ cup unsweetened almond milk

Fresh raspberries, for garnish

instructions


Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place the melted chocolate, avocados, cocoa powder, agave, vanilla, and salt, and almond milk in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Place the melted chocolate, avocados, cocoa powder, agave, vanilla, and salt, and almond milk in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.