Pin Chocolate avocado mousse cups offer a rich and creamy dessert experience while keeping things lighter and dairy free. By using ripe avocados instead of cream, this recipe creates a silky, indulgent treat that feels special enough for entertaining but is simple enough for any day. I love making these for dinner parties where guests are always surprised to find out what makes the mousse so smooth.
This dessert quickly became my favorite back when I started exploring plant based baking. Even the most skeptical chocolate lovers have come back for seconds.
Ingredients
- Ripe avocados: Fresh avocados give the mousse its velvety creaminess and healthy fats. Choose avocados that yield slightly when pressed for the best texture
- Unsweetened cocoa powder: Real cocoa creates deep chocolate richness. Opt for Dutch process or a high quality natural cocoa for the most intense flavor
- Plant based milk: Almond oat or soy all work. Use fresh and unsweetened milk so the chocolate shines
- Pure maple syrup or agave nectar: This sweetener blends easily and adds subtle caramel notes. Use pure syrup for the cleanest taste
- Vanilla extract: Rounds out the chocolate and brings a delicious aroma. Select pure vanilla for a better overall flavor
- Sea salt: Just a pinch will enhance all the other flavors
- Optional toppings: Each adds a unique touch Dairy free whipped or coconut cream creates extra luxury Fresh berries give brightness Shaved dark chocolate adds more chocolate depth Mint leaves bring color and a fresh note
Instructions
- Prepare Ingredients:
- Gather ripe avocados and check ripeness by gently pressing the skin. Measure out the cocoa powder plant-based milk maple syrup vanilla and salt for efficiency
- Blend the Base:
- Add peeled and pitted avocados cocoa powder plant milk maple syrup vanilla and sea salt into a food processor or high speed blender. Blend until the mixture is completely smooth and creamy. Scrape down sides as needed to catch every bit of avocado
- Adjust Sweetness and Taste:
- Pause after blending to taste the mousse. If you prefer sweeter add a splash more maple syrup and blend for a few extra seconds
- Portion and Chill:
- Spoon mousse evenly into serving cups or small bowls. Smooth the tops gently with a spoon or spatula for a polished look. Refrigerate for at least one hour. Chilling helps the mousse set for better texture and deeper flavor
- Garnish and Serve:
- Before serving top each mousse cup with your favorite toppings. Dollop with dairy free whipped cream sprinkle on fresh berries add a bit of shaved dark chocolate or finish with mint leaves for a burst of color
Pin I am always amazed how avocado brings a dreamy texture that rivals any classic mousse. My family still laughs about the time I blended up a batch for a birthday party and no one guessed the secret ingredient until the last spoonful was gone.
Storage Tips
Store any leftover mousse in airtight containers in the fridge for up to three days. Press a piece of parchment or plastic wrap against the surface to keep the mousse extra fresh and prevent browning.
Ingredient Substitutions
If you run out of maple syrup agave nectar works just as well for sweetness. You can swap cocoa powder for raw cacao powder for a more intense chocolate punch. Try hemp milk or cashew milk as a change for your plant-based milk.
Serving Suggestions
These mousse cups look elegant in stemmed glasses or small bowls. Try pairing them with crunchy gluten free cookies or biscotti on the side. For a grown up touch serve with a little ruby port or strong espresso.
Cultural and Historical Context
This recipe puts a twist on the French classic by swapping heavy cream and eggs for avocado and maple syrup. It’s a lovely example of how plant based desserts can satisfy both tradition and wellness minded cooks.
Seasonal Adaptations
Add a hint of cinnamon or freshly grated orange zest for autumn and winter celebrations. Bright summer berries make the mousse feel light and fresh in warmer months. In spring try topping with edible flowers for a special presentation.
Pin Friends with dairy sensitivities have told me this became their go-to chocolate dessert. Every time I bring these mousse cups to a potluck the entire tray disappears long before the other sweets.
Recipe Q&A
- → Can I use any plant-based milk?
Yes, almond, oat, soy, or your preferred plant-based milk works well for a smooth mousse.
- → How ripe should the avocados be?
Use fully ripe, soft avocados for the silkiest and most luscious mousse texture.
- → Is it necessary to chill before serving?
Chilling allows the mousse to set and develop deeper flavors, enhancing the final dessert.
- → What garnishes complement this mousse?
Fresh berries, dairy-free whipped cream, mint leaves, and shaved dark chocolate make elegant toppings.
- → Can I adjust the sweetness level?
Absolutely. Taste the mousse before chilling and add more maple syrup or agave if desired.
- → Is this suitable for people with allergies?
Prepared as directed, it contains none of the top 8 allergens. Always check ingredient labels to confirm.