Chocolate Avocado Mousse (Printable Page)

Silky, dairy-free chocolate mousse with ripe avocados and natural sweeteners delivers a rich, creamy texture.

# What You Need:

→ 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 (sliced almonds, hazelnuts)
10 - Coconut flakes

# Steps:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Process mixture until completely smooth and creamy, scraping down the sides as needed.
03 - Taste and adjust sweetness or cocoa powder to your preference, blending again if necessary.
04 - Spoon the mousse into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to achieve optimal texture.
06 - Garnish with fresh berries, dark chocolate shavings, toasted nuts, or coconut flakes before serving.

# Expert Advice:

01 -
  • It tastes like pure chocolate decadence but contains zero guilt because the richness comes from avocado's good fats, not cream or butter.
  • Ready in 10 minutes with no cooking required, making it perfect for last-minute cravings or impressing guests without the stress.
  • Naturally vegan, dairy-free, and gluten-free without tasting like a compromise or missing anything essential.
02 -
  • If your avocados are even slightly underripe, your mousse will taste grainy no matter how long you blend, so gently test them before committing to this recipe.
  • The mixture thickens more as it chills, so if it seems a touch thick right after blending, that's actually correct—don't add more milk out of worry.
  • Avocado oxidizes and browns if exposed to air, so make this as close to serving time as you can if you're not chilling it immediately.
03 -
  • Buy your avocados 2–3 days ahead of making this and let them ripen naturally at room temperature—they're better for this mousse than ones shipped hard and ripened in hours.
  • Taste the mousse at room temperature after blending to get the true flavor intensity, then chill it for serving; cold masks subtlety that's worth appreciating.
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