Chocolate-Avocado Mousse


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 milk
Fresh raspberries, for garnishraspberries1


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.
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