- 2 avocados ripe
- ¼ cup cocoa powder
- ¼ cup chocolate chips melted
- 3 tablespoon vegan cream I use Belsoy vegetarian version use 35% (heavy) cream
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup pure maple syrup
Melt the chocolate chip in the microwave for 1 minute, stir aftet 30 seconds
Place the cocoa in the bow with the melted chocolate and all the rest of the ingredients.
Wisk with a hand mixer for 3 to 5minutes until smooth but still have texture in it. If you want a smooth texture use the food processor.
Pour into a serving bowl or 4 small individual bowls.
Refrigerate for at least 1 hour before serving.
The mousse will keep for 4 days in the refrigerator.
Calories: 261kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Sodium: 126mg | Potassium: 615mg | Fiber: 9g | Sugar: 13g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 1mg