Ingredients

• 1 large ripe avocado, room temperature
• 150g dairy-free dark chocolate, melted
• ⅔ cup oat milk
• 4 tbsp maple syrup
• 2 scoops Red Shot
• Pinch salt

Method

Place the avocado, maple syrup, half the oat milk and the Red Shot into a food processor and blend until smooth.

Melt the dark chocolate by placing in a microwave-safe bowl and microwave at 30-second intervals, stirring in between each interval.

Once slightly cooled, add dark chocolate and blend until combined add the rest of oat milk and blend until incorporated.

Spoon evenly into the glasses, cover and refrigerate until set.

Take the mousse out of the fridge an hour before serving.

Add a dollop of plain yoghurt and decorate with chocolate shavings.

Serve and enjoy!