My new favorite way to eat avocados is this recipe, which is adapted from Giada De Laurentiis’s Chocolate Avocado Mousse recipe.
1/4 cup dark chocolate chips, such as Nestle
1 very ripe (8 ounce) avocado, peeled and pitted
1/8 cup honey
1/8 cup unsweetened cocoa powder
1/4 tablespoon pure vanilla extract
pinch of sea salt
3 tablespoons milk
Add all ingredients to a mini food processor. Blend until smooth and creamy. Refrigerate for at least 3 hours.
Serve topped with whipped cream if desired.
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