Chocolate Mousse with Raspberries
Get this quick and easy dessert recipe from Tia Mowry at Home.
- 4 hours 10 minutes
- 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
- 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
- To serve, top with a sprinkle of flaky salt and raspberries
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