For a decadent but healthy dessert, this delicious avocado chocolate mousse recipe contains just 5 simple ingredients and comes together in under 10 minutes!
You might not think avocados + chocolate go well together, but believe me they do.
Blending ripe avocados with rich cocoa creates a decadent dessert that's not only irresistibly velvety but also surprisingly good for you (heart-healthy good fats and antioxidants from the avocados). Win!
Quick to prepare and effortlessly elegant, this vegan mousse is an easy sweet treat for any occasion (much like my PB & Choc Stuffed Dates or No-Bake Snickers Bites).
It's delicious - really rich and dark, with a smooth creamy texture. Perfect to satisfy those chocolate cravings.
But the best part? It only takes 10 minutes and 5 ingredients to make. And I promise you won't notice the avocado taste!
Why avocado works in chocolate mousse
Avocado provides a silky texture and subtle nutty flavour, which when combined with cocoa powder and good quality coconut milk in this simple recipe creates a creamy, indulgent mousse.
Because of its healthy fats, including avocado in this chocolate mousse will help stabilize your blood sugar - so you won't get one of those nasty sugar slumps after eating!
Ingredients
Avocado - I recommend half a ripe (without brown spots), small to medium-sized avocado (too large and your mousse will have a strong avocado flavor!)
Raw cacao powder or cocoa powder - Either can be used. Cacao is the raw form of cocoa powder and has a slightly less refined taste.
Coconut milk - Use the highest quality you can afford. Not all coconut milks are created equal and using a creamy, rich milk will make a huge difference to the flavour of the mousse, especially as we're using the thick, creamy part.
Maple syrup - You can use any liquid natural sweetener here (agave, date syrup etc.) but for best results I love the rich taste of maple syrup.
Sea salt - A pinch of sea salt really enhances the deep chocolate flavour. (Trust me.)
Vanilla extract (optional) - Adds a little warmth and sweetness to the mousse. Not essential but nice to have.
How to make
Add avocado, cacao powder, coconut milk, maple syrup, sea salt and vanilla to a high-speed blender or food processor.
Blend for about 20 seconds, then stop and scrape blender sides down to make sure everything is combined.
Repeat until mousse is smooth and lump-free (the 'lumps' you can see above are actually air bubbles!). You might need to do this a few times.
Spoon mousse into two glass containers and decorate with fresh raspberries, whipped cream, chocolate shavings and/or cacao powder if desired.
Check out my step-by-step guide to making avocado mousse.
Essential tip
Don't scrimp on coconut milk! - This is the essential ingredient in this healthy chocolate mousse, to create rich creamiess.
Not all coconut milks are created equal and you want one with a creamy (but not overly coconutty) taste, that separates into cream and water when chilled in the fridge. I generally find the Whole Foods 365 brand to be pretty consistent.
Storage
Store any uneaten mousse in an airtight container in the fridge for 3-4 days.
This mousse can be frozen, and can then be eaten thawed or in its frozen state (which some people prefer!).
FAQS
No! Unless you use a large avocado (I recommend using a small to medium sized one) you won't taste it. The flavour is beautifully balanced with the cacao powder and coconut milk.
Unfortunately you can't. Full fat coconut milk is extra creamy and thick compared to other milks, and for this recipe we're using the thick, hardened coconut cream at the top of the can, which can't be replicated with any other type of milk!
You can, please use your favourite sugar-free liquid sweetener. (Although I will just caution you that using regular sweetener does add a lot of body and flavour to the mousse, which sugar-free sweeteners tend to miss.)
More easy desserts
Avocado Chocolate Mousse (Easy + Vegan)
Special Equipment
Ingredients
- ½ avocado, pitted, peeled and cubed
- 5 tablespoon unsweetened cocoa powder or cacao powder
- ¾ cup full-fat coconut milk (refrigerate the can for 4+ hours and use only the thick, creamy part)
- 2½ tablespoon pure maple syrup, agave nectar or date paste
- ¼ teaspoon sea salt
- ¼ teaspoon vanilla extract (optional)
Instructions
- Add all ingredients to a high speed blender or food processor.
- Blend for about 20 seconds, then stop and scrape sides of jug down.
- Repeat until mousse is smooth and lump-free.
- Spoon into two containers and decorate with fresh berries, whipped cream, grated chocolate and/or cacao powder.
Notes
Nutritional information per serving
If you’ve tried this chocolate avocado pudding, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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