Five-Minute Chocolate Avocado Mousse

Prepare the Base

1. Scoop the flesh of the ripe avocados into the bowl of a food processor or high-speed blender.
2. Add the cocoa powder, maple syrup, dairy-free milk, vanilla extract, and a pinch of fine salt.

Blend until Silky

3. Blend on high speed for 1 to 2 minutes, stopping once or twice to scrape down the sides of the bowl with a silicone spatula.
4. Continue processing until the mixture transforms into an ultra-smooth, glossy, and thick mousse with no visible green flecks.
5. Taste and adjust the sweetness with an extra splash of maple syrup or add a tablespoon of milk if you prefer a lighter consistency.

Assemble and Serve

6. Divide the chocolate mousse evenly between small dessert glasses or ramekins.
7. Serve immediately at room temperature, or chill in the refrigerator for 15 to 20 minutes for a firmer set.
8. Garnish with fresh raspberries and shaved dairy-free dark chocolate just before serving.