Avocado Chocolate Mousse is a fantastic option to satisfy your sweet tooth without feeling any guilt. It’s made with a few simple ingredients, vegan, and rich in delicious chocolate flavor.
A Lighter Option for Dessert
Can you believe this? Dessert at only 250 calories per serving, AND loaded with nutritional value? It really is incredible! Even avocado pessimists will be all over this recipe. You’d have no idea this creamy chocolate dessert was actually healthy.
Avocado has such a delicate flavor that it can be transformed so easily. Once it’s blended up with all these wonderful ingredients, you will only be able to taste the chocolate, vanilla, and hint of maple syrup sweetness. In this case, the avocado offers up a silky and creamy vessel to carry our chocolate rather than any actual flavor.
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Avocados – I used 2 avocados for this recipe which gave me about 2 cups mashed.
- Chocolate chips – Baking chocolate will also work. I prefer semi-sweet to get a rich flavor, but you can use milk or dark chocolate chips.
- Almond Milk – Regular milk, oat milk, or other nut milks will also work.
- Vanilla extract – Vanilla paste or pure vanilla bean can also be used.
- Salt – Season to taste. Just a little bit of salt will bring out that chocolatey flavor.
- Maple syrup – You can also use agave, honey, or a sweetener such a stevia.
How to Make Avocado Chocolate Mousse
- Blend the mousse: Add all the ingredients to a food processor and blend until all the ingredients are pureed and creamy. Spoon the mousse into 4 glasses, small bowls, or ramekins and refrigerate for at least one hour.
- Serve the mousse: Top with whipped cream, chocolate shavings, and enjoy!
Are My Avocados Ripe Enough?
The best way to tell if your avocados are ripe is to gently squeeze them and feel with your thumb. They should have a bit of give, but not feel extremely easy to squish. You can also remove the top stem. If you see a pale green, wait a little bit longer. You want to see a medium shade of green for perfectly ripe avocados.
The great thing about this recipe is that you can use up some slightly over-ripened avocados that are beginning to form brown spots. These avocados may not be visually ideal for guacamole or sliced over toast, but they are still perfectly fine to eat. Once they’re blended up with all that chocolate you’d never know there was a brown spot!
How to Serve This
While I used whipped cream and chocolate shavings to serve up my mousse, you can enjoy it all on its own or top it with whatever you like. My one pro tip: don’t skip out on the whipped cream! It complements the chocolate mousse so well. You can use a whipped coconut cream to keep this recipe vegan. Give these fun toppings a try:
- Fresh berries
- Chopped nuts or coconut
- Chocolate, strawberry, or caramel drizzle
- Dulce de leche
- Chocolate bars, such as chopped Kit Kat
How to Store Leftovers
You can keep leftover chocolate mousse in the fridge for 5 days. This is also a great dessert to make ahead! To make sure it comes out tasting as fresh as possible, cover each serving with a sheet of plastic wrap, and gently press the plastic onto the surface of the mousse. This will ensure a “skin” doesn’t form on top of your mousse.
Leave the toppings off of your mousse until you’re ready to serve it. You can also place a selection of toppings on the table for guests to dress up their own mousse individually!
This is one of those times freezing a recipe can turn it into a completely different yet equally amazing treat! Freeze your mousse, sealed well in an airtight container, and BOOM! You now have healthy chocolate ice cream. Your ice cream will last 3-6 months in the freezer.
The only thing here, this mousse won’t turn out well after it’s been frozen and thawed. If you freeze it, you have to commit to your new ice cream. Not such a bad outcome, right?
Did You Love This Easy Sweet Treat? Try These!
- Chia Pudding
- The Lazy Ass Cake
- Easy Chocolate Fudge
- Peanut Butter Cookies
- No Bake Cheesecake
- Berry Yogurt Bark
- No Bake Peanut Butter Chocolate Bars
Avocado Chocolate Mousse
- 2 avocados, very ripe
- 1/4 cup chocolate chips, or baking chocoalte, melted
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp maple syrup
- whipped cream
- chocolate shavings
- Add all the mousse ingredients to a food processor and puree until creamy. Spoon the mousse into 4 small dishes such as ramekins and chill for at least 1 hour before serving.
- Top with whipped cream, chocoalte shavings and serve.
- You can keep leftover chocolate mousse in the fridge for 5 days. This is also a great dessert to make ahead! To make sure it comes out tasting as fresh as possible, cover each serving with a sheet of plastic wrap, and gently press the plastic onto the surface of the mousse. This will ensure a “skin” doesn’t form on top of your mousse.