📖 Instructions

1. First, let's prep the avocado. Cut it in half, remove the pit, and scoop the flesh into your food processor or blender. Make sure your avocado is nice and ripe for the best results, ideally with a little give when gently squeezed. Overripe is even better, tbh!
2. Next, add the cocoa powder and sweetener to the food processor. I like to use a good quality dark cocoa powder, it intensifies the chocolate flavor without overwhelming the subtle avocado. Use your preferred sweetener – maple syrup, honey, or even a little stevia works well!
3. Now, add the remaining ingredients: milk, vanilla extract (totally optional, but I find it adds a lovely warmth!), and a pinch of salt. Salt enhances all flavors, so don't skip it!
4. Blend everything until it's completely smooth and creamy. If you find it a bit too thick, add a little more milk until it reaches your desired consistency. You might need to scrape down the sides a few times to make sure everything is properly blended.
5. Transfer the mousse to your serving dishes. I like to use small, elegant glass bowls – it really makes the mousse look fancy! But, honestly, any container will do!
6. Pop it in the fridge to chill for at least 30 minutes to allow the flavors to meld. This step is crucial, especially on a warm day, to prevent a super melty and not-so-delicious mousse. Trust me on this one!
7. Finally, garnish and serve! I like to top mine with fresh berries, whipped cream, or a dusting of cocoa powder. It's like a chocolate masterpiece; so visually appealing. Get ready for some compliments; this dessert is a conversation starter, I promise!