Chocolate Mousse

So easy to make a triple batch and freeze in individual containers.  Delicious fresh, frozen or thawed.  Always a favorite for me!

• 2 ripe avocados
• ⅓ c. cocoa powder
• ⅓ c. erythritol or Monk fruit (more if you like it sweeter)
• ¼ c. full-fat coconut milk (in the can) or whipping cream (see Note)
• 1 tsp. vanilla

1. Place avocado in a food processor and blend until smooth.
2. Add remaining ingredients until the desired texture and sweetness.
3. Great placed in individual containers and frozenNote:   Coconut milk and whipping cream both work.  Use as much as you want to make the texture you most like.  I just add it in and never measure.  Do the same with the sweetener.  The mousse can be frozen.