Ingredients:

  • 2 large Ripe Avocados (300 g pulp)
  • 1/2 cup Unsweetened Cocoa Powder (Dutch Processed)
  • 1/4 cup Liquid Sweetener (Monk Fruit/Erythritol Blend), adjusted to taste
  • 1/2 cup Cold Double Cream (Heavy Cream) or Coconut Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Instant Espresso Powder (optional)
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 cup Fresh Raspberries (for topping)
  • 1 oz Sugar-Free Dark Chocolate (shaved for garnish)

Instructions:

  1. Prep the Avocado: Halve the avocados, remove the stones, and scoop the flesh into the bowl of your food processor.
  2. Initial Blend (The Smooth Test): Add the liquid sweetener, vanilla extract, sea salt, and half of the double cream to the processor. Process continuously for 2-3 minutes, scraping down the sides regularly, until the mixture is absolutely silky smooth with zero lumps. This long blend time is critical.
  3. Incorporate Dry Ingredients: Stop the processor. Add the cocoa powder and espresso powder. Pulse until the powders are just incorporated, then scrape down the sides again.
  4. Finalize the Texture: Pour in the remaining cold double cream. Blend on high for a final 60 seconds until the mixture is uniform, thick, and resembles thick pudding.
  5. Taste and Adjust: Taste a small spoonful. If needed, add a few more drops of sweetener for desired sweetness, or a tiny pinch more salt to sharpen the flavour.
  6. Portion the Mousse: Using a rubber spatula, transfer the mousse equally into the four serving ramekins or glasses.
  7. Chill: Cover the ramekins lightly with plastic wrap and refrigerate for a minimum of 2 hours. The cold temperature will firm the fats in the avocado and cream, giving it the proper dense mousse texture.
  8. Garnish: Just before serving, top each mousse with a handful of fresh raspberries and a generous sprinkle of shaved sugar-free dark chocolate. Serve straight from the fridge.