Mousse de aguacate y chocolate negro

Step 1/3 — Melt the chocolate

Break 80g of Meurisse Organic Dark Chocolate from Uganda into small pieces and melt gently in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Do not let the bowl touch the water. Once fully melted, remove from heat and let cool for 5 minutes.

Step 2/3 — Blend the mousse

Scoop the flesh of 2 ripe avocados into a blender or food processor. Add the melted chocolate, 3 tablespoons of raw honey or maple syrup, 2 tablespoons of oat milk, 1 teaspoon of vanilla extract, and a pinch of sea salt. Blend on high until completely smooth and glossy. Taste and adjust sweetness if needed.

Step 3/3 — Chill and serve

Spoon the mousse into four small glasses or ramekins. Refrigerate for at least 30 minutes until set. Serve topped with a few shavings of dark chocolate, fresh raspberries, or a sprinkle of sea salt flakes. Store in the fridge for up to 2 days.