Chocolate Avocado Mousse (Print)

Creamy blend of avocado and cocoa creates a smooth, dairy-free chocolate treat.

# Ingredients:

→ 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

# Instructions:

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 ingredients until completely smooth and creamy, stopping occasionally to scrape down the sides.
03 - Taste the mixture and adjust sweetness or cocoa powder as desired, blending again if needed.
04 - Spoon the mousse evenly into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to enhance texture before serving.
06 - Garnish with preferred toppings such as fresh berries, dark chocolate shavings, toasted nuts, or coconut flakes.

# Pro Tips:

01 -
  • The texture is so incredibly silky no one believes it is avocado until you tell them
  • It comes together faster than you can preheat the oven and tastes even better after chilling
  • You get all the creamy chocolate satisfaction without the heavy dairy crash
02 -
  • Overripe avocados with black streaks will make your mousse taste strangely bitter so pick ones that are just right
  • Blending longer than you think necessary is the secret to getting rid of any graininess
  • The mousse thickens significantly after chilling so do not worry if it seems too soft at first
03 -
  • Room temperature avocados blend much more smoothly than cold ones straight from the fridge
  • If your mousse tastes too avocado at first add more cocoa powder and vanilla and blend again
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