Avocado Chocolate Mousse
1 ½ cups (8 ounces) semi-sweet chocolate chips, 45% cocoa
2 small (or 1 large) ripe (but not overripe) avocados
1 teaspoon pure vanilla extract
¼ cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons strongly-brewed coffee or espresso
1/2 cup unsweetened coconut milk
For serving: lightly sweetened whipped cream or whipped coconut cream and raspberries
Gently melt chocolate in a microwave or double boiler. Once the chocolate is melted, let it cool for 1 minute, stirring regularly.
In a food processor, avocado, blend melted chocolate, vanilla, powdered sugar, cocoa, and coffee. Slowly pour in coconut milk while the blades are swirling. (Taste for sweetness – if you use darker chocolate you’ll probably want to add additional powdered sugar.) Use a spatula to scrape the sides of the food processor, and continue blending until creamy and smooth.
Scoop mousse into 6 small ramekins, cover with plastic wrap and chill for at least 2 hours and up to 24 hours in advance.
At serving time, top mousse with whipped cream (or whipped coconut cream, as a dairy-free option), and fresh raspberries.