If you ask me, chocolate mousse is one of life’s simple pleasures.
This creamy dessert puts a plant-based spin on the classic French treat, using ripe avocados as the secret ingredient. The natural richness of avocado blends perfectly with dark chocolate and a touch of maple syrup.
It’s whipped together in minutes using just your food processor, and the result is a silky-smooth mousse that’s both dairy-free and delicious. A pinch of sea salt and vanilla extract bring all the flavors into balance.
It’s a feel-good dessert that satisfies chocolate cravings while sneaking in some healthy fats – perfect for anyone looking to try something new.
Why You’ll Love This Chocolate Avocado Mousse
- Dairy-free indulgence – This creamy chocolate mousse is completely vegan but tastes just as rich and decadent as traditional mousse – you won’t believe it’s made with avocados!
- Nutrient-rich dessert – Thanks to the avocados, this mousse is packed with healthy fats and nutrients, making it a smarter choice when you’re craving something sweet.
- Simple ingredients – With just 7 basic ingredients that you can find at any grocery store, this recipe keeps things straightforward and fuss-free.
- No baking required – Just blend everything together and let it chill – no need to turn on the oven or worry about complicated techniques.
What Kind of Avocados Should I Use?
Hass avocados are your best bet for this mousse, as they have a naturally creamy texture and buttery taste that works perfectly in desserts. You’ll want to use avocados that are fully ripe – they should yield slightly when gently pressed with your thumb, but shouldn’t have any dark spots or mushy areas. The flesh should be green without any brown spots, which can make your mousse taste bitter. If your avocados are still firm, you can speed up ripening by placing them in a paper bag with a banana for 1-2 days, but avoid using overripe avocados as they can give your mousse an off-putting flavor.
Options for Substitutions
This creamy dessert can be adapted with several ingredient swaps if needed:
- Avocados: The avocados are essential for the creamy texture and can’t really be substituted – make sure they’re perfectly ripe for the best results. You’ll know they’re ready when they yield slightly when pressed.
- Maple syrup: You can swap maple syrup with agave nectar in equal amounts, or use date syrup. If using honey (for non-vegan version), use about 25% less as it’s sweeter.
- Coconut cream: If you can’t find coconut cream, you can use the thick part from a can of full-fat coconut milk that’s been chilled overnight. In a pinch, cashew cream works too – just blend 1/4 cup raw cashews with 2-3 tablespoons water until smooth.
- Vegan chocolate chips: Any dairy-free dark chocolate will work here – you can chop up a bar instead of using chips. Just make sure it’s around 70% cocoa content for the right balance.
- Cocoa powder: Dutch-processed or natural cocoa powder both work fine in this recipe. If using carob powder instead, you might need to adjust the sweetener as it’s naturally sweeter.
- Vanilla essence: Vanilla extract, paste, or powder all work well. You could even try other flavors like mint extract or orange extract for a different twist.
Watch Out for These Mistakes While Making
The biggest challenge when making avocado mousse is using underripe avocados, which can leave you with chunks and a grainy texture – always choose avocados that yield slightly when gently pressed.
Temperature control is crucial: if your melted chocolate is too hot when combined with the avocado, it can seize up and become grainy, so let it cool for 3-5 minutes after melting but before mixing.
A common mistake is not blending long enough – scrape down the sides of your food processor several times and blend for at least 2-3 minutes until completely smooth, as any green streaks or lumps will remind you there’s avocado in there.
For the smoothest result, make sure your avocados and coconut cream are at room temperature before starting, and don’t skip the chilling time – at least 2 hours in the fridge helps the mousse set properly and allows the flavors to develop fully.
What to Serve With Avocado Chocolate Mousse?
This creamy vegan dessert pairs really well with fresh berries – I especially love adding raspberries or strawberries on top for a pop of brightness and natural sweetness. A sprinkle of chopped nuts like toasted almonds or pecans adds a nice crunch that contrasts with the smooth mousse. If you want to keep things simple, a dollop of coconut whipped cream and some fresh mint leaves makes for a pretty presentation. For an extra special touch, serve it with some dairy-free chocolate shavings or a light dusting of cocoa powder on top.
Storage Instructions
Keep Fresh: Your chocolate avocado mousse will stay good in the fridge for up to 3 days when stored in an airtight container. The top layer might darken slightly due to the avocado, but don’t worry – just give it a quick stir before serving and it’ll look good as new!
Make Ahead: This mousse is perfect for preparing in advance for parties or gatherings. You can make it up to 24 hours before serving – just keep it covered in the fridge. The flavors actually blend together nicely as it sits, making it even better the next day.
Serve: Take the mousse out of the fridge about 10 minutes before serving to let it soften slightly – this brings out the rich chocolate flavor. Give it a quick stir if needed, and add your favorite toppings right before serving to keep them fresh and crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 70-135 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 10-15 g
- Fat: 80-90 g
- Carbohydrates: 130-150 g
Ingredients
- 1/2 cup maple syrup (120 ml)
- 1/4 cup unsweetened canned coconut cream (60 ml)
- 1/2 cup vegan chocolate chips melted (88g)
- 2/3 cup unsweetened cocoa powder (63g)
- 1 teaspoon vanilla essence
- 1/4 teaspoon salt
- 2 ripe avocados (total flesh weight approximately 368g)
Step 1: Blend the Ingredients
Begin by adding the maple syrup, coconut cream, melted vegan chocolate chips, cocoa powder, vanilla extract, and a pinch of salt into a food processor.
Next, add in the flesh of ripe avocados.
Blend all ingredients together until the mixture is very smooth.
Ensure the avocado is properly blended in to achieve a creamy consistency.
Step 2: Portion and Chill
Carefully transfer the blended mixture into 4 serving glasses.
If desired, top with vegan chocolate shavings for an extra touch of elegance and flavor.
Once portioned, refrigerate the glasses for 1-2 hours to allow the mixture to set and chill before serving.
Step 3: Serve and Enjoy
After chilling, remove the serving glasses from the refrigerator and enjoy your rich and creamy avocado chocolate dessert.
This delightful treat is perfect for a refreshing, indulgent experience.