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My Avocado Chocolate Mousse Is So Good!
I wasn’t sure about avocado in chocolate mousse at first, but once I tried it, I loved it. And all I had to do was blend everything together, and it turned into a chocolate mousse!
I actually think the avocado makes it more creamy than traditional mousse, and I couldn’t taste it at all. This recipe does make enough for four, but sometimes I just make a small batch when I need something sweet. If I’m serving it for guests, I’ll top it with whipped cream and fresh raspberries, but most of the time, I just grab a spoon and call it a day.
Avocado Chocolate Mousse Ingredients
- Avocados: I always use extra ripe avocados since they blend more easily with the other ingredients. Look for ones that are dark in color and soft to the touch.
- Almond milk: I prefer unsweetened almond milk. Storebought works nicely, but when I have time, I’ll make almond milk from scratch. Feel free to substitute with another plant-based milk or regular milk.
- Cocoa powder: Any brand works, but unsweetened cocoa powder makes it easy to adjust the sweetness level to my preference.
- Chocolate: I love how this mousse tastes when it’s made with bittersweet chocolate, but semisweet will work well, too. I recommend using a bar and avoiding chocolate chips. They contain an additive that helps them hold their shape and actually makes them difficult to melt. To make a vegan avocado chocolate mousse, use your favorite vegan chocolate.
- Maple syrup: I like to use high-quality pure maple syrup for recipes as simple as this one. If you don’t have any on hand, swap in honey or another liquid sugar. I don’t recommend substituting with regular granulated sugar since that may leave a grainy texture.
- Vanilla extract: I always recommend using pure vanilla extract instead of imitation vanilla. Not only does it taste the best, but pure vanilla extract usually has just two ingredients (vanilla beans and alcohol) and no artificial flavorings. Vanilla bean paste also works, too.
- Sea salt: I find that a little sea salt is really good with this.
Popular Additions
- Give it a minty twist. Add ¼ to ½ teaspoon of mint extract, depending on how strong you want the flavor. You can also garnish the mousse with fresh mint leaves.
- Make it nutty. Blend in 1 to 2 tablespoons of your favorite unsalted nut butter. Use the creamy variety to keep the texture of the mousse light and airy.
- Add instant espresso. Before adding the milk, stir in about a teaspoon of instant espresso or coffee.
- Zesty kick. Add a teaspoon of orange zest it makes the mousse taste like a chocolate orange!
How to Make Avocado Chocolate Mousse
My Best Avocado Dark Chocolate Mousse Tips
- Use ripe avocado. To make sure everything blends well together. I tried this recipe with what I thought were ripe avocados a couple of times, and I noticed it took a while for the avocados to break apart in the food processor. And as a result, there were streaks of avocado oil in the mousse. To avoid this, use very ripe avocados.
- Warm the milk first. Before adding milk to the food processor, warm it slightly to prevent the melted chocolate from hardening. You could also blend the other ingredients first and slowly pour the milk into the running food processor until combined.
- Use good quality bittersweet chocolate. Ghiradelli is my go-to to get the best dark chocolate taste in desserts. Aim for a 60% or more cacao ratio to ensure you hit those deep rich chocolate notes.
- Make sure to chill it for at least one hour. Letting it cool is essential to getting the best mousse-like consistency. When it’s done blending, it’s tempting to dig in and start eating it, but it tastes so much better after it’s had time to chill and the flavors have time to set.
Recipe Help & FAQs
This avocado dark chocolate mousse is a great dessert to make ahead of time, so it’s perfect if you are hosting a dinner party. Place the mousse into the jars, cover tightly with plastic wrap, and store in the fridge. The mousse will keep for up to 5 days. When ready to serve, simply add the toppings!
No, you actually cannot taste the avocados as long as they are super ripe. The taste is chocolatey, rich, and creamy. With the amount of chocolate, cocoa powder, and maple syrup going into the recipe, there is really no avocado taste. However, the taste will be different than traditional mousse made with heavy cream and eggs.
If you find that your chocolate mousse with avocado isn’t blending well, it could be because you used cold ingredients. Once the chocolate is melted, any cold additions will cause the mixture to seize up, leaving you with a chunky mousse. Start with room-temperature ingredients and slightly warmed milk to get a thick, well-blended mix.
More Dessert Recipes:
- Avocado Ice Cream
- Almond Joy Ice Cream
- Cappuccino Nice Cream
- Peanut Butter Ice Cream Pie
- Vegan Lemon Pudding
- Chocolate Ganache
- Fruit & Yogurt Parfait
- PB&J Cookies
- Chocolate Mug Cake
- Tahini Shortbread Cookies
- Peanut Brittle
If you try this Avocado Chocolate Mousse recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Avocado Chocolate Mousse recipe was originally published on February 12, 2019. The post has been updated to include helpful cooking tips, frequently asked questions, and step-by-step photos.
Avocado Chocolate Mousse Recipe
Video
Ingredients
- 2 very ripe avocados
- ½ cup bittersweet chocolate bar melted
- ¼ cup cocoa powder
- ¼ cup almond milk
- 2 tablespoon maple syrup
- 2 teaspoons vanilla extract
- Pinch sea salt
- Whipped cream for serving
- Raspberries for serving
Instructions
- In a food processor or high-speed blender, combine avocados, melted chocolate, cocoa powder, almond milk, maple syrup, vanilla extract and salt. Blend until smooth and creamy, about 2 minutes, stopping as needed to scrape down the sides.
- Divide the mousse equally into four bowls or jars, and chill for at least one hour to get a more mousse-like consistency.
- Serve mousse cold with coconut whipped cream and raspberries, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Super easy and delicious! It doesn’t cause my blood sugar to spike. I skipped the maple syrup and found it was sweet enough from the melted chocolate.
Yay, so happy you liked it!! Thanks, Marie!
I’ll be honest that I didn’t use a super ripe avocado and my blender might be a little weak so I still had some chunks of avocado lol BUT it actually didn’t affect the taste at all. It was so rich and yummy! Perfect snack for those chocolate cravings!!!
Yay, so happy you loved it!! It really does satisfy chocolate cravings. Thanks, Zainab!