This gorgeous chocolate mousse is super creamy thanks to the addition of avocados. Follow our simple step-by-step guide to see how to make this easy and delicious dessert.
Add 2 very ripe avocados, 1½ tbsp agave nectar, 1½ tsp vanilla extract, 1½ tsp cocoa powder and a large pinch of salt to a food processor.
Whizz until smooth, scraping down the sides with a spatula. Add 3 tbsp almond milk and whizz again. You want the mixture to be smooth before you add in the chocolate.
Melt 200g milk chocolate chips, either in the microwave or in a bowl over a pan of hot water. If using a microwave, repeat in 5-second blasts until the chocolate is completely melted. This helps give the mousse its silky texture.
Scrape down the sides of the food processor bowl once more and pour in the melted chocolate. Whizz the mixture for 2-3 minutes or until the ingredients are completely combined and you have a thick consistency.
Spoon the mixture into individual serving bowls and chill for at least an hour. Just before serving, scatter with raspberries to decorate.