The unconventional addition of avocado not only creates a super creamy texture, but also makes this mousse dairy free! Extra sweetness is brought in from maple syrup and vanilla to make this mousse intensely chocolately.
- 100g dark chocolate
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 5 tbsp almond milk
- 2.5 tbsp cocoa powder
- 2 ripe avocados, flesh only
- Melt the chocolate in a bowl set over a saucepan of simmering water. Once melted, remove from the heat and stir in the maple syrup, vanilla extract and almond milk, along with 1/4 tsp of sea salt and cocoa.
- Take a blender or food processor and whizz together the chocolate mix with the avocados until you have a silky, smooth mixture. Divide the mixture between six ramekins or glasses and chill for at least three hours, up to twelve.