Print

Avocado Chocolate Mousse

Avocado Chocolate Mousse

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich, creamy goodness of Avocado Chocolate Mousse — a healthier twist on a classic dessert. Made by blending ripe avocados with cocoa powder and natural sweeteners, this treat is velvety smooth, dairy-free, and full of flavor. Perfect for both chocolate lovers and health enthusiasts, it’s easy to make and ideal for any occasion.

Ingredients

  • 2 ripe avocados

  • ¼ cup unsweetened cocoa powder (or dark chocolate, melted)

  • 3–4 tablespoons honey or maple syrup (adjust to taste)

  • 2 tablespoons milk or plant-based milk (optional, for consistency)

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Optional toppings: fresh berries, coconut flakes, chopped nuts, or shaved dark chocolate

Instructions

  • Prepare avocados: Check for ripeness (they should feel slightly soft to the touch). Cut each avocado in half, remove the pit, and scoop out the flesh.

  • Melt chocolate (optional): If using dark chocolate instead of cocoa powder, melt it in a microwave-safe bowl or double boiler until smooth.

  • Blend ingredients: In a blender or food processor, combine avocado, cocoa powder or melted chocolate, sweetener, vanilla, milk (if using), and a pinch of salt. Blend until silky smooth, scraping the sides as needed.

  • Adjust flavor: Taste and add more sweetener or cocoa to preference.

  • Chill and set: Spoon the mousse into small cups or bowls, cover, and refrigerate for at least 2 hours to let it firm up.

  • Serve: Garnish with berries, nuts, or chocolate shavings for a beautiful finish. Serve chilled.

Notes

  • Use ripe avocados for the best creamy texture — underripe ones will make the mousse bitter or lumpy.

  • To make it vegan, use plant-based milk and dairy-free chocolate or cocoa powder.

  • For a low-sugar version, substitute with stevia, monk fruit, or erythritol.

  • Add spices like cinnamon or cayenne for a bold flavor twist.

  • Store in the refrigerator for up to 3 days. Avoid freezing, as texture may change.