Avocado Chocolate Mousse Recipe

A few years ago, I embraced a brief but passionate foray into veganism. The phase came and went quickly (unsurprisingly, I found it difficult to avoid butter, eggs, cheese, and cream while pursuing a degree in French pastry), but I did enjoy learning to prepare plant-based versions of many of my favorite recipes. To this day several vegan desserts remain part of my repertoire, including this avocado chocolate mousse.

We typically associate avocado with savory dishes—tacos, salads, avocado toast—but it lends itself equally well to sweet preparations. (A quick search reveals recipes for avocado cake, cookies, cheesecake, truffles, and even avocado ice cream.) The ripe flesh of this pear-shaped tree fruit creates a rich texture, without ever making it feel like you're eating a bowl of guacamole for dessert. In fact, I offered a test batch of mousse to my teenage nephews for sampling, and they were none the wiser.

In addition to heathy fats , fiber , minerals , and antioxidants, along with a vegan- and allergy-friendly ingredient list, avocado chocolate mousse comes together more quickly than the traditional kind. Like cottage cheese mousse, the avocado version requires no melting, folding, or whisking, just a quick blitz in a food processor and an hour or two in the fridge.

Tips for Making the Best Avocado Chocolate Mousse

Ripe avocados work best. Choose avocados that feel ripe, or even slightly overripe. You won't notice brown spots or imperfections once blended with the chocolate.

Depending on the size of the avocados you've chosen, one batch of mousse will yield approximately 3-4 half-cup servings. (The mousse is very rich, so keep portions on the smaller side.) The recipe can be doubled or tripled.

Choose a quality cocoa powder. Select a natural, unsweetened cocoa powder from a brand such as Guittard or Callebaut. I tested this recipe with Ghirardelli unsweetened 100% premium cocoa powder. Learn more about natural versus Dutch process cocoa powder.

To enhance and deepen the chocolate flavor, blend 1-2 teaspoons of instant espresso powder into the mousse along with the cocoa powder.

Use a food processor. The blades of a food processor efficiently blend pieces of diced avocado into a smooth and creamy mousse. If you don't have a food processor, use a high speed blender instead.

Whipped cream garnished avocado chocolate mousse

Refrigerate before serving. While you can serve the mousse immediately, a 1-2 hour chill yields a thicker, fudgier texture.

Garnish dishes of avocado chocolate mousse with freshly whipped cream (or vegan coconut whipped cream); shaved dark chocolate; fresh strawberries, blueberries, raspberries, or cherries; sprigs of fresh mint; chopped nuts; edible flowers; or a sprinkling of flaky sea salt for a salty-sweet contrast.

Serves 3-4

Ingredients

2 ripe avocados, peeled, pitted, and diced
1/3 cup natural unsweetened cocoa powder, sifted
1/4 cup plant milk, such as almond or oat*
1/4 cup maple syrup, or to taste*
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Shaved dark chocolate, whipped cream, or fresh fruit, to garnish

Directions

In the bowl of a food processor, blend diced avocados on high speed until smooth, about 30 seconds.

Add the cocoa powder, plant milk, maple syrup, vanilla extract, and fine sea salt. Continue blending, scraping down sides of the bowl as necessary, until smooth and creamy, about 1 minute more.

Taste and adjust the sweetener as desired.

Portion into ramekins, jars, or small serving dishes. Cover and refrigerate 1 hour, or until ready to serve.

Garnish with shaved chocolate, whipped cream, or fresh fruit.

Store leftover chocolate mousse in an airtight container in the refrigerator for up to 2 days.

*If dietary restrictions are not a concern, you can replace the plant milk with half-and-half or heavy cream for a creamier consistency or sweeten the mousse with honey instead of maple syrup.

Avocado Chocolate Mousse Recipe

Tips for Making the Best Avocado Chocolate Mousse