Chocolate Avocado Mousse with Raspberry Coulis

Allergens

Nuts (almond milk)

Ingredients

• 2 ripe avocados
• 100g dark chocolate (85% cocoa)
• 1/4 cup unsweetened almond milk
• 1/4 cup granulated erythritol or stevia blend
• 1 tsp vanilla extract
• A pinch of salt
• For the raspberry coulis:
• 2 cups fresh raspberries
• 1/4 cup erythritol or stevia blend
• 1 tbsp lemon juice

Instructions

1. Melt the chocolate in a double boiler or in the microwave, stirring frequently until smooth. Set aside to cool slightly. In a food processor or blender, combine avocados, melted chocolate, almond milk, sweetener, vanilla extract, and salt. Blend until creamy and smooth. Taste and adjust sweetness if needed. Divide the mousse mixture into two serving glasses and refrigerate for at least 30 minutes to set. For the raspberry coulis, in a blender or food processor, combine raspberries, sweetener, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds. Once the mousse has set, drizzle the raspberry coulis over the top. Serve chilled.

Chef’s Insight

Use high-quality dark chocolate for a deeper, more complex flavor.

Notes

Adjust the sweetness of both the mousse and coulis according to your personal preference.