Velvety chocolate-avocado mousse

Ingredients

for 1 servings

• Avocado150 g (5.3 oz)
• Unsweetened cocoa18 g (0.6 oz)
• Coconut cream60 g (2.1 oz)
• Erythritol25 g (0.9 oz)
• Vanilla extract3 g

Directions

1. Cut the ripe avocado into pieces and blitz it with the coconut cream until perfectly smooth.
2. Add the unsweetened cocoa, the erythritol and the vanilla extract.
3. Blitz again until you have a velvety, even mousse, scraping down the sides if needed.
4. Divide the mousse between glasses.
5. Refrigerate for at least 1 hour before serving well chilled.