Avocado Chocolate Mousse

• 1/2 cup semi-sweet chocolate chips, such as Ghirardelli
• 4 very ripe (8-ounce) avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/2 cup agave
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon fine salt
• 1/3 cup unsweetened almond milk
• Fresh raspberries, for garnish

1. Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
2. Place the melted chocolate, avocados, cocoa powder, agave, vanilla, and salt, and almond milk in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

semisweet chocolate chips, very, unsweetened cocoa, agave, vanilla, ubc, unsweetened almond milk, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/avocado-chocolate-mousse-52143401 (may not work)