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 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!
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!
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 the 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.
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 and 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.
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.
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.
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
Avocado Chocolate Mousse
- 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
- 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, 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.
- The mousse can be stored in the refrigerator, covered, for up to 1 week.
Nutrition InformationAmount per serving (1 (of 4), a generous 1/4 cup) — Calories: 348, Fat: 27g, Saturated Fat: 8g, Cholesterol: 3mg, Sodium: 100mg, Carbohydrates: 29g, Fiber: 10g, Sugar: 14g, Protein: 6g
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