Recipe courtesy of Tia Mowry
Chocolate Mousse with Raspberries
Total:
4 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
4 hr 10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 ripe avocados, pitted and peeled
  • 1/2 cup agave nectar 
  • 1/3 cup raw cacao powder 
  • 1/2 teaspoon molasses 
  • 1/2 teaspoon almond extract 
  • 1/4 teaspoon fine salt 
  • 1 teaspoon flaky salt 
  • 1 cup raspberries 

Directions

In a food processor, puree the avocadoes until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results.

To serve, top with a sprinkle of flaky salt and raspberries.

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