200gr (7 oz)Dairy-Free Dark Cooking Chocolate(preferably 70% cacao at least)
3tbspMaple Syrupor Agave Syrup / Rice Malt Syrup
1/2teasp.Sea Saltoptional
Instructions
Place the Dark Chocolate in a heat-proof bowl and carefully melt in the microwave (see note 1). Set aside to cool down.
Place the Avocado Flesh, Cacao Powder, Almond Milk, Maple Syrup and Sea Salt in the bowl of your Food Processor. Blend until completely smooth.
Add the melted Dark Chocolate and pulse to mix. Transfer into an air-tight container and keep in the fridge for up to 4 days.
Optional: to serve, sprinkle some Sea Salt, Shredded Coconut and/or Cacao Nibs over the Avocado Chocolate Mousse
Notes
To melt chocolate in the microwave without burning it, chop the chocolate bar finely and melt in 3o seconds increments, stopping to stir it every time. Stop melting when most of the chocolate has melted, then let the last pieces of chocolate melt with the residual heat. Stir well with a spatula until smooth.