Dairy-Free Chocolate Avocado Mousse Dessert

Melt your chocolate over a double boiler or in the microwave. If using a microwave, heat in 30-second increments, stirring in between each, to prevent scalding the chocolate.

In the meantime, cut the avocados in half, remove the pit and scoop out the flesh. In my experience, using fully ripe avocados gives a better creamy texture and taste.

Add the avocado, melted chocolate, coconut milk, vanilla extract, and honey to a food processor. I've found that using coconut milk not only makes it dairy-free, but it adds a lovely subtle coconut flavor that complements the chocolate.

Process until smooth, scraping down the sides of the bowl as you go. Make sure to process it for a good 1-2 minutes to ensure the smoothest texture.

Once done, bring out your best glassware, divide the mousse, and refrigerate for at least 2 hours before serving. Chilling firms up the mousse and makes it more flavorful as the ingredients meld together.

Serve garnished with fresh raspberries and mint leaves. The tartness of the raspberries cuts through the richness of the mousse delightfully, enhancing the overall flavor profile.

Let me assure you, this dairy-free chocolate avocado mousse has the potential to become your new favorite dessert, because it is quick, simple and absolutely delicious!