# Components:
→ Mousse
01 - 2 large ripe avocados, peeled and pitted
02 - 3.5 oz dark chocolate (70% cocoa), chopped
03 - 3 tbsp unsweetened cocoa powder
04 - 4 tbsp pure maple syrup
05 - 2 tsp pure vanilla extract
06 - Pinch of sea salt
07 - 3 tbsp unsweetened almond milk, more as needed
→ Topping
08 - 1 cup fresh raspberries
09 - 1 tbsp dark chocolate, shaved or finely chopped (optional)
10 - Fresh mint leaves (optional, for garnish)
# Directions:
01 - Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
02 - Combine avocados, melted dark chocolate, cocoa powder, maple syrup, vanilla extract, and sea salt in a food processor. Blend until smooth and creamy, scraping down sides as needed.
03 - Add almond milk one tablespoon at a time, blending until the desired creamy consistency is achieved.
04 - Taste the mousse and add more maple syrup if additional sweetness is desired.
05 - Spoon mousse evenly into four serving glasses or bowls. Cover and refrigerate for at least one hour to chill and develop flavors.
06 - Before serving, top each portion with fresh raspberries, shaved chocolate, and optional mint leaves.
