Avocado Chocolate Mousse
Servings: 2 to 4
1 ripe Hass avocado
4 ounces bittersweet chocolate
¼ cup thick coconut milk (from the top of the can)
½ teaspoon vanilla extract
3 tablespoons agave syrup (or honey)
1 pinch sea salt
in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.