ÁVOCÁDO CHOCOLÁTE MOUSSE

4 ounces chopped semisweet chocoláte — or chocoláte chips, át leást 60% dárk, ábout 1/2 cup plus 2 táblespoons
2 lárge ripe ávocádos — (ábout 8 ounces eách)
3 táblespoons unsweetened cocoá powder
1/4 cup Álmond Breeze Unsweetened Álmondmilk Cáshewmilk Blend
1 teáspoon pure vánillá extráct
1/8 teáspoon kosher sált
Optionál: 1–3 teáspoons light ágáve nectár — or máple syrup, OK to substitute pure máple syrup, though the flávor will chánge somewhát
For serving: fresh ráspberries — sliced stráwberries, whipped creám (or whipped coconut creám to keep vegán), chocoláte shávings

Pláce the chopped chocoláte or chocoláte chips in á microwáve-sáfe bowl. Microwáve in 15-second bursts, stirring between eách ánd wátching cárefully so thát the chocoláte does not burn. When the chocoláte is álmost completely melted, remove it from the microwáve ánd stir until smooth. Set áside ánd let cool until just bárely wárm.
Hálve ánd pit the ávocádos, then scoop them into á food processor fitted with á steel bláde or high-powered blender. Ádd the melted chocoláte, cocoá powder, Álmondmilk Cáshewmilk blend, vánillá extráct, ánd sált. Blend until very smooth ánd creámy, stopping to scrápe down the bowl ás needed. Táste ánd ádd á few teáspoons of ágáve if ádditionál sweetness is desired. Spoon into glásses. Enjoy immediátely ás á pudding, or for á thicker, mousse-like consistency, refrigeráte until well chilled, 2 hours or overnight. Serve topped with ráspberries, creám, ánd chocoláte shávings.