This avocado chocolate mousse is dairy-free decadence at its finest. While we recommend using Gem Avocados because of their rich, buttery texture, any California-grown avocado will work! 

Preparation

In a work bowl, combine vanilla extract, pistachio milk, salt, brown sugar and maple syrup. Mix until combined and sugar is dissolved.

Break up chocolate bars and place in a metal or glass bowl. Heat a small pot of water until steaming. Place the bowl of chocolate over the steaming water until melted.

Place pistachio milk mixture and avocado into a blender and puree until very smooth. Transfer puree back to work bowl and fold in the melted chocolate, then chill for a minimum of 2 hours.

To serve, pipe or scoop chilled mousse into serving glasses.