# Components:
→ Mousse
01 - 2 large ripe avocados, peeled and pitted
02 - 3.5 ounces (100 grams) dark chocolate (70% cocoa), chopped
03 - 3 tablespoons unsweetened cocoa powder
04 - 4 tablespoons pure maple syrup
05 - 2 teaspoons pure vanilla extract
06 - Pinch of sea salt
07 - 3 tablespoons unsweetened almond milk, more as needed
→ Topping
08 - 1 cup (125 grams) fresh raspberries
09 - 1 tablespoon dark chocolate, shaved or finely chopped (optional)
10 - Fresh mint leaves (optional, for garnish)
# Directions:
01 - Melt dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
02 - In a food processor, blend avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract, and sea salt until completely smooth, scraping sides as needed.
03 - Add almond milk one tablespoon at a time, blending until desired mousse consistency is reached.
04 - Taste and add more maple syrup if additional sweetness is required.
05 - Divide mousse evenly into four serving glasses or bowls, cover, and refrigerate for at least one hour to chill and allow flavors to meld.
06 - Top each serving with fresh raspberries, shaved chocolate, and mint leaves if desired before serving.
