½ cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
½ cup agave
½ cup unsweetened cocoa powder
⅓ cup almond milk
1 tablespoon pure vanilla extract
¼ teaspoon fine salt
fresh berries, for garnish
Instructions
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.
Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt 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 berries and serve.
Notes
*Giada said to use a food processor, but we used a Vitamix and it turned out just fine. A blender should be good as well.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/avocado-chocolate-mousse-2/