Save I started making this mousse during a rainy weekend when I wanted something chocolatey but didn't want to brave the weather for grocery shopping. The ripe avocados sitting on my counter caught my eye, and I wondered if the internet's bold claims about chocolate avocado desserts could actually be true. One whirl in the blender later, and I was standing in my kitchen, spoon in hand, completely stunned that something this creamy came from a fruit. Now it's my go-to when I need to impress guests who swear they hate healthy desserts.
My sister visited last summer and proceeded to eat three servings in one sitting, demanding the recipe before she'd even finished the last bowl. She's a trained pastry chef who turns her nose up at most healthy alternatives, so watching her genuinely surprised face was a victory moment I still think about. Now she makes it for her dinner parties and texts me every time someone asks for the secret ingredient.
Ingredients
- 2 large ripe avocados: They must yield to gentle pressure but not feel mushy, as underripe avocados will leave a waxy texture that no amount of blending can fix
- 1/3 cup unsweetened cocoa powder: Dutch-process cocoa creates a deeper, smoother chocolate flavor, but regular cocoa powder works perfectly fine
- 1/4 cup plant-based milk: Almond milk adds subtle nuttiness while oat milk contributes extra creaminess
- 1/4 cup pure maple syrup: Agave syrup works as a one-to-one substitute if you prefer a more neutral sweet taste
- 1 tsp vanilla extract: Pure vanilla makes all the difference here, artificial extract can leave a strange aftertaste
- Pinch of sea salt: This small amount wakes up the chocolate flavor and prevents the mousse from tasting flat
Instructions
- Gather and prep your base:
- Scoop the avocado flesh into your food processor, making sure to discard any brown spots before you start blending
- Add the flavor builders:
- Pour in the cocoa powder, plant milk, maple syrup, vanilla, and salt directly on top of the avocado
- Blend until silk smooth:
- Process on high speed for at least two minutes, stopping occasionally to scrape down the sides and ensure no lumps remain
- Taste and tweak:
- Dip a clean spoon in and adjust with more maple syrup for sweetness or cocoa for intensity as needed
- Portion into serving vessels:
- Divide the mousse between four glasses or small bowls, using the back of the spoon to smooth the tops
- Let it rest and chill:
- Refrigerate for at least thirty minutes, though the texture continues improving if you can wait an hour or two
- Finish with your favorite toppings:
- Scatter fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes right before serving
Save This dessert has become my offering for everything from dinner parties to nights when heartbreak calls for something indulgent but kind to the body. There's something profoundly satisfying about serving something so decadent that also happens to nourish.
Making It Extra Special
Fold in two tablespoons of whipped aquafaba or coconut cream after blending for a mousse that floats on the tongue. This step creates that restaurant quality airiness while keeping everything entirely plant based and incredibly impressive.
Flavor Variations Worth Trying
Stir in a teaspoon of espresso powder to intensify the chocolate notes or add a drop of peppermint extract during winter months. A pinch of cinnamon or cayenne pepper transforms this into something entirely new while keeping the soul of the dish intact.
Serving Suggestions
This mousse pairs beautifully with fresh raspberries or sliced strawberries for a classic combination that never fails. It also holds its own alongside a crisp glass of dessert wine or a strong espresso after a rich meal.
- Make it parfaits by layering with coconut cream and crushed nuts
- Use it as a frosting for chocolate cupcakes or brownies
- Freeze portions in silicone molds for fudge like chocolate bites
Save Simple ingredients coming together into something that feels like magic—thats the beauty of this mousse. Hope it brings as many moments of surprised delight to your table as it has to mine.
Cooking Guide
- → How do I achieve the smoothest texture?
Blend all ingredients until completely creamy, pausing to scrape the sides as needed. Chilling the mousse for at least 30 minutes improves texture.
- → Can I use other sweeteners besides maple syrup?
Yes, agave syrup or honey can be substituted depending on dietary preferences, but honey is not vegan.
- → What toppings complement this dessert best?
Fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes add delightful texture and flavor contrasts.
- → Is the mousse suitable for gluten-free diets?
Absolutely, this dessert contains no gluten and is safe for gluten-free eating when using gluten-free ingredients.
- → How can I make the mousse lighter and airier?
Folding in whipped aquafaba or coconut cream after blending creates a lighter, airy texture.