My first attempt at making chocolate mousse was the kind of utter disaster to which the producers of reality cooking shows must aspire. Ben and I were early in dating, 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 anyone feel 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 raw Avocado Chocolate Mousse had been in my life back then!

2 Weck jars of Avocado Chocolate Mousse topped with whipped coconut cream and a fresh raspberry

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. A classic chocolate mousse recipe is high maintenance, dirties four separate bowls, and is made heavy ingredients. It’s a special indulgence, not a regular event.

Avocado Chocolate Mousse, however is a completely different tale.

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 is not just a healthy chocolate mousse; it is also one of the best easy dessert recipes you will ever make!  Creamy, rich raw chocolate mousse made with avocado is a dairy-free, gluten-free, Paleo, refined-sugar free, vegan dessert that is super simple and tastes impressive!

overhead image of 2 servings of healthy chocolate mousse, made with avocado, surrounded by fresh raspberries and a bowl of whipped coconut cream

About this Avocado Chocolate Mousse Recipe

If the idea of a chocolate 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, and add healthy fats, fiber, and a host of vitamins too.

The calories may look on the higher side when taken at face value, but their source is those good, healthy avocado fats, combined with the dark chocolate, which offers antioxidants.

Raise your spoons, because this healthy Avocado Chocolate Mousse merits second helpings!

To make this Avocado Chocolate Mousse Paleo and vegan, be sure to use dairy free chocolate and maple syrup for the sweetener.

If you are seeking an Avocado Chocolate Mousse keto recipe, I’m not an expert on this diet, so I can’t say for sure if it qualifies, but it does offer some of those great fats that I know are important to keto diet followers.

Vegan Avocado Mousse topped with Coconut Whipped Cream and fresh raspberries. A spoonful of mousse sits next to the dessert

2-Step Avocado Chocolate Mousse Recipe

Avocado Chocolate Mousse comes together in exactly one step, two if you count melting the chocolate.

  • Place everything into your food processor and blend until smooth.

fresh avocado and cocoa powder in the bowl of a food processor

The dark chocolate makes the taste of the avocado almost completely imperceptible (you can taste a faint hint, which didn’t bother me at all).

A topping of coconut whipped cream and berries catapults this easy recipe into the holy heavens of chocolate dessertdom.

Eaten immediately, avocado chocolate mousse reminds me of homemade pudding. After chilling a few hours, it thickens into a rich, truffle-like fusion of a mousse and a ganache.

If you are looking for more raw, healthy chocolate desserts, be sure to check out my recipe for Avocado Brownies (fudgy perfection!)  Chocolate Mousse Pie (SO GOOD) and this no-bake Chocolate Ganache Tart.

Raw Chocolate Avocado Mousse topped with Coconut Whipped Cream

This easy Avocado Chocolate Mousse would be the perfect easy dessert to wow someone special, or you can enjoy as I did: in a quiet moment on my couch…followed by another quiet moment standing over the kitchen sink…followed by five more moments in front of the refrigerator.

Recommended Tools to Make Avocado Chocolate Mousse

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!

Avocado Chocolate Mousse

4.77 from 26 votes
Creamy, rich healthy Avocado Chocolate Mousse made with avocado, dark chocolate, and maple syrup. You can't taste the avocado! Paleo, vegan and gluten free.

Prep: 5 mins
Total: 10 mins

Servings: 4 generous servings

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  unsweetened almond milk
  • 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

Instructions
 

  • 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.
  • Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, almond milk, 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.

Notes

  • The mousse can be stored in the refrigerator, covered, for up to 1 week.

Nutrition

Serving: 1(of 4), a generous 1/4 cupCalories: 348kcalCarbohydrates: 29gProtein: 6gFat: 27gSaturated Fat: 8gCholesterol: 3mgSodium: 100mgFiber: 10gSugar: 14g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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126 Comments

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  1. I made this and loved it – I’m not vegan so I subbed 2% milk and I used 54% dark chocolate chips and it worked great. It wasn’t until after I made it and cleaned up that I realized I forgot the sweetener (whoops), but I didn’t miss it. Thanks for a great recipe!5 stars

  2. Love this easy recipe!!
    I always tweak things when I make them sometimes they flop sometimes it’s a total score…
    I followed this recipe though I used a blender ( tougher to get out )
    I was looking for a frozen treat and wondered if this would work…well …. SCORE!!! Oh my it tastes like the pudding pops from my youth lol!!
    I love this as a mousse and even more as a frozen treat!!

    I will be tweaking more I think and maybe adding a layer of berries??? For now this is amazing!!5 stars

    1. YAY! I’m so happy to hear that you enjoyed this recipe, Lynn! Thank you for taking the time to share this kind review and your success with freezing it!

  3. Made this as a healthy Fathers Day dessert and it was good! It was a bit too chocolate-y and a little bitter so I topped it with some almond vanilla ice cream to offset the bitterness. Next time I’ll add some more sweetening agents.5 stars

  4. I am new to Vegan cooking and am looking for the best ingredients to use. You say to use a high quality dairy free chocolate, of at least 60% cocao- can you share the brand name that you used in this recipe? Thank you.

    1. Hi Mary! Unfortunately, I don’t recall exactly which brand I used, but any high-quality chocolate that fits the description should work well. I hope you enjoy the recipe if you try it!

      1. Hello. We are Vegan So how can I substitute cocoa powder for the Chips?
        I also have Baking Chocolate so how much should I increase the sweetness?

        1. Adolfo, I am afraid I can’t recommend that swap as the melted chocolate is very important here. You might try a vegan chocolate brand you enjoy.

  5. Looking forward to serving this awesome looking dessert at a special dinner gathering. I’d love to make it the night before. Just wondering about the texture. If I store it in a container in the fridge and serve it 24 hours later, will it be easy to ‘dish’ into the desert glasses and retain a smooth, just made look? Thanks so much for sharing this receipe.

    1. Hi Sonji! It will thicken a bit once refrigerated, but I think that should work great. I hope you enjoy the recipe if you try it!

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