Avocado Chocolate Mousse Recipe

5 from 218 votes

Avocado Chocolate Mousse Recipe

Made with dark chocolate and almond milk, this 7-ingredient Avocado Chocolate Mousse tastes just like the classic dessert!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegan

Servings: servings

Author: Yumna Jawad

Equipment

Food Processor

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.

Video

Notes

My Top Tip: Make sure to chill your mousse 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.

Storage: Store any leftovers in an airtight container in the fridge for 4-5 days.

Freezing: Store your mousse in an airtight container and freeze for up to 2 months. Defrost in the fridge overnight to regain the mousse consistency.

Make Ahead Tips: Place the mousse into jars, cover tightly with plastic wrap, and store in the fridge for up to 5 days. When ready to serve, simply add the toppings!

Nutrition label is for mousse only and does not include whipped cream or raspberry toppings.

Nutrition

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