This creamy, rich Avocado Chocolate Mousse is a vegan, dairy-free, gluten-free, and naturally-sweetened dessert that is super simple and tastes impressive!
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.
Needless to say, my first attempt at making chocolate mousse was an utter disaster. Word to the wise, it turns out classic chocolate mousse is 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!
5 Star Review
“This is THE BEST MOUSE I’VE HAD IN MY LIFE! So easy to make and more delicious than dairy/sugar-based mouse recipes…caters to everyone’s dietary requirements.”— Beth —
While traditional chocolate mousse is high maintenance, dirties more dishes than it’s worth, and is made of heavy ingredients, this avocado chocolate mousse, is a completely different tale.
- This velvety chocolate dessert tastes utterly decadent (just like Vegan Chocolate Pie) but it’s made of wholesome, healthy, natural ingredients.
- The calories may look on the higher side, but their source is those good, healthy avocado fats, combined with dark chocolate, which offers antioxidants.
- Avocado mousse dirties little beyond your food processor, simply combine the ingredients together and blend away.
- Plus! It is so dead easy to make, even the most hapless and inexperienced of cooks can prepare this impressive-looking dessert with absolute success.
Bottom line: avocado chocolate mousse is not just a healthy chocolate mousse; it is also one of the best easy dessert recipes you will ever make (these Avocado Brownies and this no-bake Chocolate Ganache Tart are other worthy contenders for this title).
How to Make Avocado Chocolate Mousse
If the idea of a chocolate dessert with avocado gives you the heebie-jeebies, please take a moment to reconsider (or make these One Bowl Brownies).
Eaten immediately, avocado chocolate mousse reminds me of homemade pudding and after chilling a few hours, it thickens into a rich, truffle-like fusion of a mousse and a ganache. No strong avocado flavor—I promise!
- Avocados. 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, decadent, and add healthy fats, fiber, and a host of vitamins too. (Did you know avocados also make killer Avocado Ice Cream?)
- Dark Chocolate. Makes the taste of the avocado almost completely imperceptible. For best results choose a high-quality chocolate bar. My preference is something that’s at least 60% dark, however, readers have used other varieties of dark chocolate with great success.
- Cocoa Powder. Intensifies the chocolate flavor to make this mousse ultra-rich and insanely decadent (like these Vegan Brownies and Black Bean Brownies).
- Non-Dairy Milk. My go-to milk for this avocado mousse is unsweetened almond cashew milk. I love the slightly nutty flavor and added creaminess it lends to the recipe. You can use any milk option you enjoy though.
- Agave. My choice for a natural sweetener. Maple syrup may also be used and some readers have also opted for Stevia with reported success. Feel free to adjust the amount to suit your tastes. A few readers have even omitted the sweetener entirely and enjoyed an extra-dark chocolate mousse.
- Vanilla. Balances and smooths out the flavors and helps to further mask any avocado flavor that may be present.
- Salt. Just a pinch to enhance the flavors and bring everything together.
- Topping. A topping of coconut whipped cream and berries catapults this easy recipe into the holy heavens of chocolate dessertdom. (Cranberry Orange Sauce would also be a delish topping.)
- Melt the chocolate.
- Combine everything in your food processor and blend until smooth.
- Spoon into dessert bowls topped with desired toppings. ENJOY!
You may either serve immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled; about 2 hours or overnight.
- To Store. The mousse can be stored in the refrigerator, tightly covered, for up to 1 week.
- To Freeze. You may free the mousse in a freezer-safe container for up to 2 months. Defrost overnight in the refrigerator before serving. Although a few readers have reported enjoying this mousse in its frozen form too (like a fudgesicle)!
Recommended Tools to Make Avocado Chocolate Mousse
- Food Processor. For whipping together this smooth, creamy vegan chocolate mousse.
- Mini Jars. Not necessary but totally adorable.
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.
Frequently Asked Questions
I don’t know that I would recommend adding banana as it may make the mousse too liquidy (like a smoothie ) impacting both its taste and texture. With that being said, if you’d like to experiment with adding bananas I would love to hear how it goes.
Other readers have reported having some difficulty making this mousse in a blender so I don’t know that I would recommend that route. The mouse is just too thick and creamy. If you don’t have a food processor, most readers have said using an electric mixer with beaters worked best.
Sure. If you do not need this mousse to be vegan, many readers have reported using honey instead of maple syrup or agave to sweeten this avocado mousse with great results.
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 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
- 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.
- TO STORE: The mousse can be stored in the refrigerator, covered, for up to 1 week.
- TO FREEZE: Freeze avocado mousse for up to 2 months. Defrost overnight before serving.
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