Avocado mousse

For the mousse, it is best to use an avocado that is almost fully ripe. Place the avocado flesh (140 g) in a blender bowl.

Add a little cocoa powder (3 g) to the flesh. Then add erythritol (1 tbsp) and vanilla extract (2 g).

It is recommended to use powdered erythritol, as it dissolves poorly in a cold environment.

Now pour almond milk (150 g) into the blender and thoroughly whip all the ingredients until smooth.

After that, transfer the mousse to a suitable container and top it with berries (10 g).

If you freeze this mousse, you will get ice cream.