📖 Instructions

1. First, let’s tackle the salted caramel. In a small saucepan over medium heat, combine 1/2 cup of granulated sugar and 1/4 cup of water. Don't stir! Let the sugar dissolve into the water and slowly melt into a rich amber-colored caramel. This takes patience, folks. Once it reaches the desired color (a beautiful amber hue, you know), carefully remove from heat and add 1/4 cup of heavy cream. Watch out! It'll bubble up a bit. Stir gently and thoroughly until smooth. Remove the pan from the heat and stir in 1/4 teaspoon of sea salt. Set aside to cool.
2. Now for the star of the show: the avocado mousse! In a mixing bowl, mash two ripe avocados until completely smooth. I always use a fork because it feels so satisfying. If using a blender instead, blend the avocados until completely smooth. Next, add 1/2 cup of unsweetened cocoa powder (good quality is key!), 1/2 cup of semisweet chocolate chips, 1/4 cup of milk, 1/4 cup of honey or maple syrup (adjust to your liking), and 1 teaspoon of vanilla extract. Whisk vigorously until you achieve a rich and creamy texture.
3. Now gently fold in the cooled salted caramel. Don’t overmix; you want to keep some lovely swirls of caramel in the mousse. Taste and adjust sweetness according to your preference. If it's a little too bitter, add a touch more honey or maple syrup. Once well combined, pour the mousse into individual serving glasses or a larger bowl. Refrigerate for at least 2 hours to allow the mousse to set. Once chilled, garnish with extra sea salt, chocolate shavings, or even a fresh sprig of mint. Serve cold and enjoy every creamy, dreamy bite!