Since I was introduced to Vegan Chocolate Mousse in the last week, my son and I have been eating it regularly. Even though we have only made it a handful of times we kept adapting it until this weekend we struck upon the ingredients that turned a spectacular recipe into a truly golden one. A couple of ingredients have really made all of the difference to these unsuspecting avocados. The first is Dutched Cocoa that I picked up from Soma in the Distillery District here in Toronto. The second is Amaretto-flavoured creamed honey spread made by Clovermead. Picking up cocoa directly from a gourmet chocolatier is amazing and choosing honey that is made locally in small batches adds a sweet satisfaction in every creamy bite. Serves 2: 1 medium or 2 small Avocados 1/4 cup cocoa 1/4 cup honey (2 tsp reserved for topping) 1/4 cup almond milk 1 tsp vanilla extract Place all ingredients in a food processor and blend until the consistency of mousse. Spoon out into dishes. Chill. Prior to serving drop a teaspoon of honey on top.