Chocolate Avocado Mousse Delight (Printer View)

A creamy, dairy-free chocolate mousse made with ripe avocados and natural sweeteners.

# Components:

→ Main

01 - 2 large ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup pure maple syrup or agave syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Toasted nuts such as sliced almonds or hazelnuts
10 - Coconut flakes

# Method:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.
02 - Blend the mixture until fully smooth and creamy, pausing to scrape down the sides as needed.
03 - Taste the mousse and adjust sweetness or cocoa intensity as desired, blending again if necessary.
04 - Spoon the mousse evenly into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to achieve the best texture.
06 - Top with chosen berries, shaved dark chocolate, toasted nuts, or coconut flakes before serving.

# Expert Advice:

01 -
  • Ready in ten minutes with zero cooking required
  • So incredibly creamy nobody guesses its made with avocados
  • Satisfies intense chocolate cravings without the sugar crash
02 -
  • Overripe avocados with black streaks will make your mousse taste unpleasantly bitter, so check each one carefully
  • The mousse thickens significantly after chilling, so the texture may seem slightly loose when you first spoon it into glasses
  • Room temperature avocados blend much more smoothly than cold ones straight from the refrigerator
03 -
  • Double the recipe and keep portions in the freezer for emergency dessert situations
  • Invest in a good rubber spatula to scrape every bit of mousse from the food processor bowl
  • The flavor develops overnight, so this actually tastes even better the next day
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