Dark Chocolate Avocado Mousse with Coconut Cream

1. 1In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
2. 2Puree until creamy.
3. 3Spoon the mousse into 4 small ramekins and chill for at least 1 hour.

Coconut Cream:

1. 1Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
2. 2Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
3. 3Add the powdered sugar and vanilla and mix again.
   _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil.
4. 4Serve the mousse topped with a dollop of coconut cream and the raspberries.

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio