Ingredients:

  • 2 medium ripe avocados (approx. 400g), pitted and peeled
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1/3 cup (80ml) pure maple syrup
  • 2 tsp (10ml) pure vanilla extract
  • 1 pinch (1g) fine sea salt

Instructions:

  1. Place the scooped avocado flesh and plant-based milk into the food processor. Pulse until the mixture is a uniform, pale green paste with no remaining chunks.
  2. Add the cocoa powder, maple syrup, vanilla extract, and salt. Process on high for 1–2 minutes, using a spatula to scrape down the sides midway through, until the texture is glossy and the color is deep dark brown.
  3. Taste the mixture and add one extra tablespoon of maple syrup if additional sweetness is preferred.
  4. Divide the mousse evenly among 4 ramekins and refrigerate for at least 30 minutes to achieve a firm, velvety set.