Chocolate Mousse with Raspberries
Chocolate Mousse with Raspberries
Get this quick and easy dessert recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Preparation Time 4 hours 10 minutes
  • Yield 4 servings
  • 2 ripe Avocados, pitted and peeled
  • ½ cup Agave nectar
  • ⅓ cup raw Cacao powder
  • ½ teaspoon Molasses
  • ½ teaspoon Almond extract
  • ¼ teaspoon fine Salt
  • 1 teaspoon flaky Salt
  • 1 cup Raspberries
  1. In a food processor, puree the avocadoes until smooth. Add the agave, cacao powder, molasses, almond extract and fine salt. Pulse until all ingredients are fully blended. Scoop into 6-ounce ramekins. Cover tops with plastic wrap and refrigerate ramekins until chilled, at least 4 hours or overnight for best results
  2. To serve, top with a sprinkle of flaky salt and raspberries

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