Chocolate Avocado Mousse Delight (Printable)

A silky, healthy chocolate dessert featuring ripe avocados and rich cocoa for guilt-free indulgence.

# What You Need:

→ 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 or agave syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

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

# How To Make It:

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

# Expert Tips:

01 -
  • It tastes indulgently rich while actually being good for you, which feels like getting away with something.
  • Ready in 10 minutes, no baking required, so you can satisfy chocolate cravings on a weeknight without planning ahead.
  • Works for almost every diet preference since it's naturally vegan, dairy-free, and gluten-free without any weird substitutes.
02 -
  • Overripe avocados with dark flesh will make this taste earthy in a way that fights with the chocolate, so use avocados that are perfectly ripe but not starting to turn brown.
  • If your mousse tastes grainy, your cocoa powder has clumped—blend longer or add milk in tiny increments to break it apart.
03 -
  • Use a food processor if you want a slightly thicker mousse, or a high-speed blender if you want something almost pourable and silky—same recipe, different texture.
  • Make this the morning of serving and it stays perfectly creamy in the fridge; it also tastes noticeably richer when it's been chilled for a few hours.
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