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!
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.
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.
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.
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.
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.
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:
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)
- 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. 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.
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
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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!