75gdairy-free dark chocolate(Plus extra to garnish)
2large, ripe avocados
5tbsp oat, almond, or coconut milk
2 ½tbspunsweetened cocoasieved
Melt the chocolate in a heat-proof bowl over a saucepan partially filled with water, stirring often.
While the chocolate melts, scoop the flesh from the avocados and pulse in a food processor until a smooth paste is formed.
Add the melted chocolate to the food processor with the avocados, joined by all of the other ingredients. Pulse until completely smooth.
Once completely smooth (make sure everything at the bottom of the food processor has been combined), transfer the mousse into 4 ramekins, glasses, jars, or teacups and garnish with shavings of the reserved dark chocolate.
The chocolate and avocado mousse will be ready to eat straight away, but will taste even better if left to chill for at least two hours.