Chocolate Avocado Mousse

Method

1. Halve the avocados, remove the pits, and scoop the flesh into a food processor or blender.
2. Add the cacao powder, maple syrup, coconut milk, vanilla, and salt.
3. Blend for 2-3 minutes, scraping down the sides as needed, until completely smooth and creamy. No lumps. No green streaks.
4. Taste and adjust — more sweetener if needed, more cacao for intensity, a splash of milk if too thick.
5. Divide among serving glasses. Top with fresh berries.
6. Refrigerate at least 30 minutes before serving (the flavors meld and deepen as it chills).
7. *Storage:** Refrigerator for 2 days (the surface may darken slightly — stir and it's fine, or press plastic wrap directly onto the surface).