Chocolate Avacado Mousse

April 16, 2015

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

Directions

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.

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