Mint chocolate mousse
- 2 ripe medium avocados, destoned
- 200g fat-free Greek-style yogurt
- 1tbsp agave syrup
- ½tsp peppermint extract
- 50g dark chocolate, chopped
- 50g raspberries
- Mint sprigs, to garnish
Scoop the avocado flesh into a food processor or blender with the fat-free yogurt, agave syrup and peppermint extract. Blend until smooth, add most of the dark chocolate pieces, then pulse until combined.
Divide the mixture between 4 small glasses or bowls, then chill in the fridge for at least 20 mins.
To serve, top each mousse with the reserved chopped chocolate, then garnish with the raspberries and mint. Serve immediately with any leftover raspberries.