Avocado Chocolate Mousse

My first attempt at making chocolate mousse was the kind of utter disaster to which the producers of reality cooking shows must aspire. Ben was home from the Peace Corps, and I wanted to wow him with a fancy home-cooked meal. Chocolate mousse seemed like the ideal dessert—it’s romantic, impressive, and makes any meal feel extra special. It turns out that it’s also probably not the best dessert to make when you are in a hurry and your mixer is broken. If only this easy Avocado Chocolate Mousse had been in my life back then!
Chocolate Mousse that's good for you! This Avocado Chocolate Mousse recipe is a dairy-free, gluten-free, refined-sugar free vegan dessert that is super easy and ready in 5 minutes!

Classic chocolate mousse is persnickety. It requires a careful series of properly executed steps. Ingredients must begin at certain temperatures, egg yolks tempered, double boilers employed, and egg whites whipped to peaks of perfection. One slip, and you may be left as I was: serving your sweetie a bowl of lumpy, flat chocolate sauce, while he nods politely and insists that it tastes great, despite the fact that you can see him furtively eying the trashcan.

Good thing I had an extra pint of Ben and Jerry’s in the fridge.

Although I’ve since redeemed my chocolate mousse performance, it’s not a dessert I chose to make often. Chocolate mousse is high maintenance, dirties four separate bowls, and is made of such heavy ingredients, it merits the strictest of moderation.

Not so with Avocado Chocolate Mousse. Not only does this velvety chocolate dessert taste utterly decadent, it’s made of wholesome, natural ingredients, dirties little beyond your food processor, and is so dead easy to make, even the most hapless and inexperienced of cooks can prepare it with absolute success.

Avocado-Chocolate-Mousse-Recipe

If the idea of a dessert with avocado gives you the heebie jeebies, please take a moment to reconsider. The qualities that make avocados fabulous—richness, creaminess, and a buttery texture—are also qualities that lend themselves well to desserts. Avocados make the mousse smooth, thick, and decadent, but in place of the heft of heavy cream and egg yolks, they offer healthy fats, fiber, and a host of vitamins too. Raise your spoons, because this kind of dessert good news merits second helpings.

Vegan Avocado Mousse topped with Coconut Whipped Cream. Totally decadent and guilt free!

To make the Avocado Chocolate Mousse taste even richer, I used Almond Breeze Unsweetened Almondmilk Cashewmilk Blend. It’s as creamy as whole milk, but has only 25 tiny calories per serving. I love its mild, nutty flavor on my cereal, and it’s my top pick for smoothies too.

Vegan Avocado Chocolate Mousse

Avocado Chocolate Mousse comes together in exactly one step, two if you count melting the chocolate: toss everything into your food processor and blend until smooth.

Avocado Chocolate Mousse

The dark chocolate makes the taste of the avocado almost completely imperceptible (you can taste a faint hint of it, which didn’t bother me at all), and a topping of coconut whipped cream and berries catapulted this easy recipe into the holy heavens of chocolate dessertdom. For those with dietary restrictions, I’m also pleased to report that this avocado chocolate mousse is vegan and gluten-free too.

Healthy Vegan Avocado Chocolate Mousse. An easy recipe that's ready in 5 minutes!

Eaten immediately, the avocado chocolate mousse reminded me of a homey pudding, and after chilling a few hours, it thickened into a rich, truffle-like fusion of a mousse and a ganache. It would be the perfect dessert to wow your sweetie this Valentine’s Day, or you can enjoy as I did: a quiet moment on my couch…followed by a quiet moment standing over the kitchen sink…followed by five more moments in front of the refrigerator.

Tools I used to make this recipe:

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Avocado Chocolate Mousse

A gloriously rich chocolate dessert that’s actually good for you! Vegan and gluten free, this easy avocado chocolate mousse comes together in minutes.

Yield: 4 servings (heaping 1/4 cup each)

Prep Time: 5 minutes

Total Time: 5 minutes to 2 hours (depends upon desired chill time)

Ingredients:

  • 4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
  • 2 large, ripe avocados (about 8 ounces each)
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Optional: 1–3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
  • For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings

Directions:

  1. Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.
All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 348
  • Total Fat: 27g
  • Saturated Fat: 8g
  • Cholesterol: 3mg
  • Sodium: 100mg
  • Carbohydrates: 29g
  • Fiber: 10g
  • Sugar: 14g
  • Protein: 6g

I’m sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating high quality content for you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

54 comments

  1. For most people, I think, the title would totally throw them off! Yet if they were to try this, they would have no idea it had avocado in it! This mousse looks so dreamy I could shovel it all in my face in seconds! 

  2. This makes only one cup? Four 1/4 C. servings? Is the recipe easily doubled?

  3. Good morning Erin! This  recipe sounds delectable and I will definitely be making it! I’m wondering what you think the impact would be if I substituted Stevie for the agave or maple syrup?

  4. STEVIA Miss Autocorrect!

  5. Fantastic recipe, friend! Perfect for Valentine’s Day! 

  6. oh yummy! I would try this! It looks really good!

  7. So yum and so healthy! Love how this comes together in the food processor :) 

  8. This is definitely my new favorite dessert! I love how easy it is! All the delicious flavor you’d expect from chocolate mousse without the fuss. Pinned!

  9. This look so delicious and healthy…I am making it ASAP(:

  10. I just love the look of this mousse! So delish ♥

    summerdaisy.net

  11.  I’ve been making chocolate avocado pudding for my son ( and myself!) for ages. I think this recipe will be the perfect addition to the  Valentine dinner I have planned.  Do you think it will turn out well if I use just almond milk,  or should I buy the cashew almond combo?

  12. I AM OBSESSED WITH THIS.

    Be my Valentine?

  13. Looks fantastic! Just wanted to note that not all vanilla extract is gluten free. So to make it gluten free, be sure to choose one that is. Thank you!!!

  14. What a charming and romantic dessert for Valentine’s day, Erin! Cute too! Love it ;-)

  15. I’m eating some now. :) I’ll admit it wouldn’t fool me into thinking it was real chocolate mousse, but it is definitely yummy, especially as a healthy-ish spread on toast in the morning. 

  16. If in a pinch you do not have a food processor, can use beaters and this still comes out fantastic. Attempted to use a nutra ninja and had to switch over to the beaters to salvage. worked like a charm! my boyfriend had no idea this was a healthy valentines treat 

  17. Looks amazing and gonna try it! We don’t have this milk here in NZ. Do you think I can substitute with home made Almond or Cashew milk (or with coconut milk).
    Cheers

  18. So I tried out this recipe on a why-the-hell-not whim and because I was really curious to see how avocados and chocolate would work—it all turned out BEAUTIFULLY. I made it in a blender (which I don’t actually recommend as the mixture was too thick and I basically had to manually blend it ), but once it all came together, it looked exactly like your photos  (well, not as pretty) and it tasted delicious! The texture of it was creamy and truffle-like while the taste was smooth and chocolate-y with just a hint of nuttiness from the avocados. I would definitely make it again, although I’d actually make it the night before, letting it sit in the fridge all night because I found it tasted even better the next morning when I ate it for breakfast (and I’m not even embarrassed by that admission)

  19. Dear Erin, so happy to have found your recipe as I don´t like to use fresh eggs in the recipes!! This chocolate mousse is super easy, healthy and delicious!! Many thanks!! :)

  20. I am getting ready to try this. trying to increase my healthy fats. How long will this keep in fridge?

  21. Hi Erin, I’m planning on making this for my Vegan Mother and Veggie sisters. The choice of milk in the Supermarket was Sweetened Almond Milk or Cashew Milk. Ive gone for Cashew Milk. Do you think I chose right? Not making it till Tuesday, so still time to change. It looks delicious.

    • Hi Lorna! I always prefer to bake or cook with unsweetened nut milk, because then I can more easily control the amount of sugar. Really, you could use almond milk or cashew milk—both are delicious! The unsweetened cashew milk that you bought will be perfect. I hope you and your family love the recipe!

  22. P.S Unsweetened Cashew Milk.

  23. Hi there, which sweetener was used to calculate the nutritional information? I am a diabetic and 29g of carbs is still really high :S  

  24. Hi, I am wanting to try this recipe, but I only use coconut milk when making vegan and gluten free recipes. Would coconut milk work, or should I stick with the cashew almond blend? 

  25. Hi there, just wanted to let you know I made this mousse and it was absolutely AMAZING!
    Both my boyfriend and I are into healthy eating and I didn’t know what to make for a dessert for his birthday dinner. Lets just say we enjoyed this guilt-free!! I loved it, thanks.

    • YAY!!!!! Sharne, I am so happy to hear this and totally honored that you picked it for a birthday dessert. Thanks for trying the recipe and stopping back by to let me know how it came out!

  26. Oh nooooooo just made this recipe and it is nassssstyyyy  , I seriously think I will never be eating avocados ever again and coming from a puertorican it is weird. It’s taste straight up like Avocados and chocolate powder. 

    • Hi Maria, I’m sorry to hear you didn’t enjoy this recipe. As you can see from the other reviews, many have liked it very much, but everyone has different tastes. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved it.

  27. Hi, how long can we concerve the mousse for? 

  28. My boyfriend and I knocked this recipe out in seconds. He couldn’t stop licking his fingers every step of the way. (I wonder if he’ll leave it alone long enough so it can chill in the fridge) I can’t wait to try it tonight after dinner.

    Sierra ❤️️ Chris 

    Rating: 5
    • Yay!!! I’m so happy to hear that this recipe was both easy and delicious. The best combination :-) I hope it tastes even better once it’s chilled! Thanks so much for trying it and for taking time to leave this review.

  29. My first try tasted too much like avocados until I added the agave. I probably used 2 tablespoons and that covered the veggie taste. 

    • Hi Samella, thanks for sharing this review! I’m glad you were able to find the right amount of agave to get the recipe just to your liking!

  30. Just made this. It’s okay. Does have avocado taste. I will eat it still though and enjoy it; I love the texture!  But my husband is passing. I used sugar instead of agave 1:1, but I’m not sure if that’s the correct substitution ratio. I think one of my avocados wasn’t as ripe as it could have been, which is contributing to the “green” taste. 
    So my recommendation would be to make sure your avocados are very soft and ripe.  I also can’t be sure I used exactly the right about of chocolate chips plus they were a generic brand. Probably best to use a high quality chocolate chip.  I will top with some fruit and whipped cream tomorrow and enjoy!  Oh, and the kids loved it. 

    Rating: 3
    • Hi Tara! Thanks for trying this recipe and reporting back. It’s definitely important to have ripe avocados, good quality chocolate, and agave (sugar will change the texture somewhat), so I think making those tweaks for next time will really improve the result. I’m glad to hear that it was a hit with your kids! Whipped cream and fruit sound like a delicious topping.

  31. I was wondering what you thought of making this with a large Slimcado – instead of the usual Haas Avocados? I don’t know if it would be as rich? (Since the fat content is lower). But I do have one ready to use, and am looking for a recipe…
    Also, do you have any suggestions for where Slimcados are ideal? Or other recipes? For example. Would it work in your Avocado Brownies?
    Thanks! Enjoying your blog!

    • Hi Shawna, I’m sorry, but I’ve never tried a slimcado so I can’t recommend it. Because the mousse doesn’t have additives like cream or egg yolks, the natural, healthy fats of a regular avocado are important to its texture. I recommend you play it safe here and use the avocado the first time. Then, in the future if you’d like to experiment, you could play around with a slimcado (or maybe even do half and half!). As for other recipes, it’d be an experiment since I’ve never used slimcados before, but I’d love to hear how it goes if you decide to try one!

  32. This is so delicious and a cinch to make!
    I am making this again today.

    Rating: 5
  33. Anamaria Gutierrez Reply

    Erin, I just tried this deliiiiiicious chocolate treat!!! Wow, it hits the chocolate spot right on and the texture -fresh- is superb! I just placed some in the fridge to have tonight and see how the texture changes… yumm.
    Will keep coming back to check some more recipes. Thank you so much for sharing!! –Anamaria

    Rating: 5
    • Anamaria, I am so happy to hear that you loved this recipe! Thank you so much for trying it and for reporting back. Enjoy every bite :)

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