A vegan Avocado Chocolate Mousse recipe that is naturally sweetened and made with wholesome ingredients. The texture of avocado is perfect for a rich and delectable mousse! Top with fresh berries or whipped cream before serving. (Gluten-free + oil-free.)
Dessert made with avocados? Let's do this.
The naturally creamy + thick texture of avocado is perfect for a rich, delectable dessert.
And this no-fuss Avocado Chocolate Mousse recipe is so quick and easy to prepare.
Plus it's naturally sweetened and made with wholesome ingredients. (And you can't even taste the avocado!)
What is Mousse?
Brief history: Mousse originated in France in the 18th century. In French, the word "mousse" translates to "foam" or "froth". Air bubbles are often added which give the dessert a light, airy texture.
Traditional ingredients: Traditionally, mousse is often made with heavy cream, eggs, sugar, butter, and chocolate. A common technique is to fold whipped egg whites into a cold milk + sugar base.
Mousse simplified: The preparation for traditional mousse can be a bit finicky with the amount of steps involved and getting it just right. However, this adaption of "Avocado Mousse" keeps it quick + simple. (While also making the recipe naturally dairy-free and vegan instead.)
Ingredients for Avocado Chocolate Mousse
For this recipe you will blend in a food processor then chill in the refrigerator:
- Large ripe avocados: I use two large Hass avocados for this recipe. If you can only find small avocados, then use 3 or 4 instead.
- Pure maple syrup: I enjoy using maple syrup as a natural sweetener. But you could substitute your own favorite sweetener like agave nectar or other liquid sweetener. (I have not tested any substitutions however.)
- Cacao powder: Or substitute unsweetened cocoa powder. This is added to achieve the rich, deep chocolate flavor. Most often I use "Navitas Organics" brand raw cacao powder. It is an unprocessed version of the cacao bean, and contains antioxidants + flavanols, iron, fiber, magnesium, and other minerals. (Just a heads up that it does contain some caffeine however.)
- Pure vanilla extract
- Plant milk: Any dairy-free milk will work. Most often I use homemade cashew milk. But almond milk, soy milk, coconut milk, or oat milk will work. You will just need a tablespoon or two to help blend if needed.
- Pinch of salt: I use fine-grain salt for this recipe.
Enjoy almond extract? Sometimes I also like to include 1/4 teaspoon (or more) of pure almond extract. But it's not necessary.
Preparation is quick and simple for this recipe!
Blend: Simply add everything to a food processor, then blend until the consistency is smooth.
Chill: Then place it in small cups, shot glasses, ramekins, or other container of your choice. Refrigerate for at least 2 hours (or longer) before enjoying. I often make this a day ahead of time, and find it keeps well for about 4 days total in the fridge.
Tip: Right after blending, you will be able to slightly taste the avocado. However, after it chills in the fridge for a few hours, we find the avocado taste is no longer detectable. Just smooth, rich, chocolate-flavored goodness!
After your mousse chills in the refrigerator, simply enjoy as is, or top with your favorite garnishes. A few ideas include:
- Fresh fruit: Garnish your bowl with fresh fruit like raspberries, strawberries, or banana.
- Other toppings: You can also add a dollop of coconut whipped cream, chopped or shaved chocolate, fresh mint, or vegan chocolate chips. Or anything else that sounds good!
Servings amount: This recipe yields about 2 cups mousse. So it makes 4 medium-large servings of about 1/2 cup each. Or you could stretch it to 8 small servings of 1/4 cup each.
Avocado Chocolate Mousse
- 2 large ripe avocados (peeled and pitted)
- 1/4 cup pure maple syrup
- 1/4 cup cacao powder (or cocoa powder)
- 1 1/2 tsp. pure vanilla extract
- 1-3 Tbsp. plant milk (to help blend)
- Pinch of salt
- Optional: 1/4 tsp. almond extract (or more)
- Place all ingredients in a food processor. Blend for about 30 seconds or until smooth. (Scrape down sides if needed.) Start with 1 Tbsp. milk and add more if needed.
- Place in small cups or ramekins. Refrigerate for at least 2-3 hours before enjoying.*
Nutrition Per Serving (Estimate)
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