📖 Instructions

1. First, prepare the salted caramel. In a small saucepan over medium heat, combine 1/2 cup of sugar and 1/4 cup of water. Cook, without stirring, until the sugar dissolves and turns a light amber color. This takes patience; don't rush it! Carefully whisk in 1/4 cup of heavy cream (it will bubble up!), followed by 1/4 teaspoon of sea salt. Remove from heat and set aside to cool completely. If you get any crystals, just gently reheat and stir. Its okay if it isn't perfect!
2. Next, prepare the avocado mousse. Add 2 ripe avocados, 1/2 cup of cocoa powder, 1/4 cup of honey (or your preferred substitute), 1/4 cup of milk (almond, dairy, or soy), and 1 teaspoon of vanilla extract to a food processor or blender. Blend until completely smooth and creamy. You should have a super luxurious texture - if it's too thick, add a little more milk. If too thin, add a tbsp of cocoa powder.
3. Gently fold in half of the cooled salted caramel into the avocado mixture using a rubber spatula. Try not to overmix; you want to keep some swirls of caramel for visual appeal. Then gently fold in the remaining caramel. You'll be amazed how well this works!
4. Divide the mousse among individual serving dishes. Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the mousse to set. Honestly, the longer it chills, the better it tastes. Before serving, garnish with extra sea salt flakes, a drizzle of extra caramel, or even some chocolate shavings. Get creative and have fun with it!
5. If you find your mousse a little too thick after chilling, you can always gently stir in a tablespoon or two of milk to loosen it up. A little goes a long way. If it’s too thin, just pop it back in the fridge for a bit longer