Avocado Chocolate Mousse


  • 1 ripe Hass avocado
  • 4 ounces bittersweet chocolate
  • 1/4 cup thick coconut milk (from the top of the can)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons agave syrup
  • 1 pinch sea salt


1 _ in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.

2 _ Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.

3 _ Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.