Dark Chocolate Avocado Mousse with Coconut Cream

Ingredients:

For the mousse:

2 avocados, very ripe
125g 70% cacao baking chocolate, melted
60ml unsweetened cocoa powder
6 tablespoons maple syrup
75ml almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Sea salt
125g raspberries

For the coconut cream:

2 x 440ml cans full-fat coconut milk, refrigerated overnight
75ml powdered sugar, sifted
A few drops of vanilla extract

Method:

1. To make the mousse, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon and a pinch of sea salt in a food processor. Puree until the mixture is creamy.

2. Spoon the mousse into four small ramekins and allow to chill for at least one hour.

3. To make the coconut cream, remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.

4. Use an electric mixer to whip the coconut cream for three to five minutes, until it becomes fluffy.

5. Add the powdered sugar and vanilla, then mix again.

6. Serve the mousse topped with a dollop of coconut cream and the raspberries.

Image Credit: Source