Chocolate Avocado Mousse

Don't Make These Mistakes

Press the avocado with a thumb at the stalk end before buying; it should give slightly.

If the mousse is stiff, blend in almond milk a teaspoon at a time.

Cover the glasses with a layer of cling film touching the surface to stop the top turning brown.

Cooking Chocolate Avocado Mousse

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1. Halve the avocados, remove the stones and scoop the flesh into a blender or food processor.

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2. Add the cocoa, almond milk, sweetener, vanilla and salt. Blend for 1 minute, stopping to scrape the sides twice, until the mousse is completely smooth.

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3. Taste and add another spoonful of sweetener or a splash more milk if you like.

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4. Spoon into four small glasses and chill for 30 minutes. Top with the raspberries just before serving.

   Mark done Start 30 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge, covered with cling film pressed to the surface, for up to 2 days.

Serving Chocolate Avocado Mousse

• Fresh raspberries
• A few chopped pistachios
• Plain Greek yogurt on the side

Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.