Chocolate Mousse

By contessawannabe

Ingredients

• 2 cups avocado (the richer, the better — Haas is a great varietal)
• 1/2 cup and 2 Tbsp. maple syrup
• 2-4 Tbsp. organic evaporated cane juice or organic sugar (optional: for the sweeter tooth)
• 2 Tbsp. Omega Nutrition coconut butter, or any coconut butter/oil that does not have a strong, fragrant smell (optional)
• 1-2 Tsp. non-alcohol vanilla extract
• 1 Tsp. balsamic vinegar (aged balsamic is best)
• 1/2 Tsp. shoyu
• 1 cup pure cocoa powder (Green & Black is choice)
• 1 pint raspberries
• handful of fresh mint leaves
• sprinkle cacao nibs (optional)

Details

Servings 8
Adapted from hgtv.com

Preparation

Step 1

In a food processor blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic and shoyu until smooth and creamy.

Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea to prevent lumps. A simple metal strainer works well.

Serve in a wine glass, parfait glass or martini glass.

I put a few raspberries on the bottom of the glass so it isn’t necessary to try and like the bottom of the glass, which is quite awkward. Then, a dollop of mousse, a sprinkle of chopped mint, generously topped with raspberries, chopped mint again and cacao nibs