Chocolate Avocado Mousse (Print View)

Silky mousse blending ripe avocados and cocoa for a creamy, guilt-free chocolate delight.

# Components:

→ Main

01 - 2 large ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup pure maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Toasted nuts (sliced almonds, hazelnuts)
10 - Coconut flakes

# Preparation Steps:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.
02 - Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as needed.
03 - Taste and adjust sweetness or cocoa powder according to preference, blending again if necessary.
04 - Spoon the mousse into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to achieve optimal texture.
06 - Garnish with chosen toppings such as berries, dark chocolate shavings, nuts, or coconut flakes just before serving.

# Expert Advice:

01 -
  • It tastes indulgent but your body knows you're eating real food, which changes everything.
  • Ready in minutes with zero cooking involved, so you can make it on a whim.
  • Works for breakfast, dessert, or that 3 PM moment when nothing else will do.
02 -
  • An overripe avocado with brown flesh will taste bitter and ruin the whole thing—aim for that perfect window when they're creamy but still pale green inside.
  • If your mousse tastes too avocado-forward, you likely need more cocoa powder; if it's bitter and flat, a pinch more salt and sweetness will wake it up.
03 -
  • If you want it lighter and airier, fold in 2–3 tablespoons of whipped aquafaba after blending—it adds volume without changing the flavor.
  • Dutch-process cocoa powder is worth seeking out if you want that deep, almost wine-like chocolate undertone that makes people pause mid-bite.
Return