Avocados add wealthy, silky texture to this velvety chocolate mousse recipe from the Crops First cookbook. A contact of salt and a flourish of cloud-like coconut whipped cream are simply the icing on prime.
1 (3-ounce) darkish chocolate bar
2 ripe Hass avocados, peeled and pitted
2 tablespoons maple syrup
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup coconut whipped cream, for garnish
¾ cup contemporary berries of alternative, for garnish
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