Chocolate Avacado Mousse

By Eat More Chocolate Team      

April 16, 2015

0.0 0

The one thing you should know about this recipe is that it is semi-healthy and incredibly creamy.

  • Yields: 6 1/2cup Servings


Melt Chocolate in Microwave until smooth, stirring every 30 seconds.

Set aside to cool.

Add cooled chocolate and the rest of the ingredients into a food processer and blend well.

Spoon or pipe into rameikins and refrigerate for atleast 3 hours or up to a day in advanced.

Granish with fresh raspberries before serving.


Four ripe avacados, peeled and pitted.

1/2 cup semi-sweet choclate chips.

1/2 a cup agave nector.

1/4 teaspoon fine table salt.

1/2 cup cocoa powder.

1 tablespoon full vanilla extract.

1/3 cup unsweeted almond milk.

Fresh rasberries for garnish.