Save Pin The first time I served this mousse at a dinner party, no one believed it was made with avocados. I watched my friend Sarah take a skeptical bite, her eyes widen, and immediately ask for the recipe. She still textes me every time she makes it, usually late at night with a photo of chocolate mustache laughter.
I discovered this combination during a summer when my avocado tree produced more fruit than I could possibly eat in salads and toast. Something about chocolate and avocado seemed improbable until I tried it, and now it is my go to when I need something impressive but also actually healthy.
Ingredients
- 2 large ripe avocados: They must be perfectly ripe with no brown spots, which I learned the hard way when an underripe one turned my mousse into a strange guacamole situation
- 1/3 cup unsweetened cocoa powder: Dutch process gives the smoothest flavor but regular cocoa works perfectly fine
- 1/4 cup plant based milk: Just enough to help everything blend without making it thin
- 1/4 cup pure maple syrup: Agave works too but maple adds a lovely depth
- 1 tsp vanilla extract: Do not skip this, it makes everything taste complete
- Pinch of sea salt: Tiny but crucial for bringing out the chocolate intensity
Instructions
- Blend everything:
- Put all ingredients in a food processor and blend completely smooth, pausing to scrape down the sides so nothing escapes
- Taste and adjust:
- Sample the mousse and add more cocoa or maple syrup if needed, then blend again briefly
- Chill thoroughly:
- Spoon into serving glasses and refrigerate at least thirty minutes for the best texture
Save Pin This became my daughters favorite birthday dessert after she developed dairy allergies, and watching her face light up when she realized she could have chocolate mousse again was everything. Now she requests it every year instead of cake.
Make It Extra Special
Fold in whipped aquafaba or coconut cream at the end for a mousse that floats on the spoon. I only do this for company because it adds an ethereal quality that feels almost fancy.
Serving Ideas
Little shot glasses with tiny spoons make this feel elegant for dinner parties. I once served it in espresso cups and people acted like I was a restaurant chef instead of someone who just threw things in a blender.
Storage and Make Ahead
This keeps for three days in the fridge, though it rarely lasts that long in my house. The texture actually improves after a few hours as flavors meld together.
- Press plastic wrap directly onto the surface to prevent any discoloration
- Bring it to room temperature for ten minutes before serving leftovers
- Top right before serving so garnishes stay fresh and textural
Save Pin This mousse proves that healthy desserts can still feel indulgent and satisfying. I keep avocados ripening on the counter just for this recipe now.
Questions & Answers
- → What gives this mousse its creamy texture?
Ripe avocados blended with plant-based milk create the smooth, silky texture characteristic of this dessert.
- → Can I adjust the sweetness level?
Yes, you can modify the amount of maple syrup or agave syrup to match your preferred sweetness.
- → Are there options to enhance the mousse's richness?
For a richer flavor, Dutch-process cocoa powder can be used, and folding in whipped aquafaba or coconut cream adds lightness.
- → What toppings complement this dessert best?
Fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes add texture and flavor contrasts.
- → Is this dessert suitable for special diets?
Yes, it caters well to vegan, gluten-free, and dairy-free preferences while avoiding refined sugars.