Silky Chocolate Avocado Mousse

Allergens

None

Ingredients

• 4 large ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup granulated erythritol
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup heavy whipping cream
• 1/4 cup unsweetened almond milk

Instructions

1. In a food processor, combine the avocados, cocoa powder, erythritol, vanilla extract, and sea salt. Process until smooth and creamy.
2. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the chocolate avocado mixture until fully incorporated.
3. Divide the mousse into 6 serving glasses and chill in the freezer for at least 4 hours or until firm.

Chef’s Insight

Allow the mousse to sit at room temperature for about 10 minutes before serving to enjoy its silky texture.

Notes

This recipe is perfect for those looking to indulge in a luscious dessert without compromising their keto diet.