Chocolate Avocado Mousse Recipe

If you’ve never tried chocolate mousse made with avocado, prepare to have your mind and taste buds blown. This dreamy dessert is thick, silky, and oh-so-chocolaty—with absolutely no refined sugar and no dairy in sight. It’s the kind of treat that feels totally indulgent but is secretly packed with wholesome ingredients. Trust me, this one’s a game-changer for your sweet tooth and your wellness goals!

Why You’ll Love This Recipe

• Ultra Creamy Texture: The avocados blend into a luxuriously smooth, mousse-like consistency.
• Naturally Sweetened: No refined sugar—just pure maple syrup or your favorite natural sweetener.
• Nutrient-Rich Indulgence: Packed with healthy fats, fiber, and antioxidants.
• Quick & Easy: Just toss everything into a blender and you’re done in 10 minutes!
• Totally Customizable: Top it with berries, nuts, coconut…whatever your heart desires.
• Make-Ahead Friendly: Perfect for prepping ahead for dinner parties or midweek treats.

Ingredients

Here’s what you’ll need to whip up this luscious, chocolatey mousse:

• Ripe Avocados – The key to that silky, pudding-like texture; make sure they’re soft and ripe.
• Unsweetened Cocoa Powder – Brings deep, rich chocolate flavor without any added sugar.
• Unsweetened Almond Milk – Helps thin out the mousse just enough for blending; use any plant-based milk you like.
• Maple Syrup or Honey – Adds natural sweetness; swap with stevia or monk fruit for a low-sugar option.
• Vanilla Extract – Enhances the chocolate and adds a warm, sweet aroma.
• Sea Salt – Just a pinch to balance and deepen the flavors.
• Optional Toppings – Think fresh berries, crushed nuts, coconut flakes, or a dollop of Greek yogurt for contrast and crunch.

Full ingredient list with measurements is in the recipe card below the article!

How to Make the Recipe

Step 1: Blend the Base

In a food processor or high-speed blender, combine the avocado, cocoa powder, almond milk, maple syrup (or sweetener of choice), vanilla, and sea salt.

Step 2: Get It Silky Smooth

Blend until the mixture is completely smooth and creamy, scraping down the sides as needed. Don’t stop until there’s not a lump in sight!

Step 3: Taste & Tweak

Give it a quick taste. Want it sweeter? Add a touch more syrup or sweetener to suit your preference.

Step 4: Chill the Mousse

Spoon the mousse into small serving glasses or bowls, then pop them in the fridge for at least 30 minutes to chill and set up.

Step 5: Top & Serve

Just before serving, top with your favorite goodies—fresh strawberries, crunchy almonds, a swirl of Greek yogurt, or a sprinkle of cacao nibs. Then dive in!

Pro Tips for Making the Recipe

• Use Super Ripe Avocados: If they’re too firm, the texture won’t be as creamy.
• Don’t Skip the Salt: It makes the chocolate flavor pop!
• Chill Time is Key: It thickens the mousse and enhances the flavor.
• Add Espresso Powder: Just a pinch for deeper chocolate richness.
• Double the Batch: It disappears fast—make extra if you’re sharing!

How to Serve

There are so many delicious ways to enjoy this mousse:

• Elegant Dessert Cups: Serve in small glass jars or ramekins with layered toppings.
• Topped with Fruit: Raspberries, strawberries, or banana slices are perfect matches.
• As a Dip: Scoop it up with apple slices or pretzel sticks for a fun twist.
• Fancy Garnishes: Add cacao nibs, a mint sprig, or even a drizzle of melted dark chocolate for flair.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mousse in an airtight container in the fridge. It stays fresh and tasty for up to 3 days.

Freezing

You can freeze it! Store in small, freezer-safe containers for up to a month. Thaw overnight in the fridge before serving.

Reheating

No reheating needed—this is a chilled dessert. Just let it come to room temp for a few minutes if it’s too firm straight from the fridge.

FAQs

Can I taste the avocado in this mousse?
Nope! Once blended with cocoa, vanilla, and sweetener, the avocado flavor totally disappears. You just get creamy chocolatey goodness.

Is this mousse keto or low-carb friendly?
It can be! Just use a keto-friendly sweetener like stevia or monk fruit instead of maple syrup or honey.

Can I make this ahead of time?
Absolutely. It actually tastes even better after chilling for a few hours, making it a perfect make-ahead dessert.

What can I use instead of almond milk?
Any plant-based milk works—try oat, cashew, or coconut milk. Just avoid anything heavily flavored or sweetened.