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.