Chocolate Mousse

Chocolate Mousse

For the Mousse
2 ripe avocados, large
3 tablespoons coconut cream (the solid part in a can of chilled full-fat coconut milk)
2 tablespoons maple syrup (or honey)
3 tablespoons cocoa powder (or cacao powder)
Dairy-free chocolate shavings or dairy free chocolate chips
Himalayan sea salt (for topping)
For the Vegan Whipped Cream
1 can chilled full fat coconut milk (just the solid part of the can)
1 tablespoon maple syrup
For the Mousse: Place avocados, coconut cream, maple syrup, and cocoa powder in a small food processor. Then, whirl until smooth. You my have to stop a few times to scrape the sides. Chill in refrigerator for about 30 minutes before serving. Top with whipped cream (below), shaved dairy free chocolate, and Himilayan sea salt.
For the Vegan Whipped Cream: Beat coconut cream and maple syrup with a hand mixer for about 5-10 minutes, or until stiff peaks form.

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