Makes 4 servings
2 ounces bittersweet chocolate chips, preferably 60% cacao
2 ripe avocados
¼ cup pure maple syrup
2 tablespoons strong-brewed espresso or coffee
1 teaspoon vanilla extract
¼ cup unsweetened cocoa
1 pinch sea salt
Raspberries for serving, optional
Nutritional information per serving (approximately ½ cup):
Calories 310 (58% from fat) • carb. 31g • pro. 4g • fat 22g • sat. fat 7g• chol. 0mg • sod. 78mg • calc. 12mg • fiber 12g
- Place the chocolate chips in a heatproof bowl and set over a saucepan of barely
simmering water. Stir chips until thoroughly melted. Remove from heat and let cool.
2. Scoop out the flesh of the avocados, in pieces, directly into the work bowl.
Pulse on Chop to start processing, and then run on Chop continuously until puréed,
about 15 to 20 seconds. Scrape down the bowl and add the melted chocolate along
with the remaining ingredients. Run on Chop continuously until fully incorporated
3. Divide mousse among 4 small dessert glasses or bowls. Cover and chill for at least
1 hour before serving. Serve chilled mousse with raspberries, if desired.