ST. LOUIS — Chocolate Mousse


2 large ripe avocados, peeled and stoned

3–4 tbsp pure cane sugar

1 tsp vanilla extract

1 Tbsp. raw cacao powder


Put the avocados into a food processor and blend until smooth.

Add 3 tablespoons of the pure cane sugar with the vanilla and cacao powder and blend again until completely combined. Taste and add more sugar if necessary.

Spoon the mousse into 8 shot or sweet wine glasses and put them into the fridge for an hour before serving. Garnish with fresh raspberries.