Avocado Chocolate Mousse (Easy!)

This silky Avocado Chocolate Mousse recipe is rich, decadent, and blends up in minutes! It's an easy plant-based version that's naturally sweetened and dairy-free. Top it with fresh berries or whipped cream before serving. (Vegan, gluten-free, refined oil-free.)

Dessert made with avocados? Absolutely. The naturally rich, creamy texture of ripe avocado makes it an ideal base for a smooth, indulgent mousse.

Traditional chocolate mousse usually relies on heavy cream, eggs, butter, and refined sugar... with a bit of tricky technique. This version keeps things simple and entirely plant-based! Everything blends together in minutes for a silky-smooth chocolate dessert that's far more approachable (plus dairy-free and vegan)!

It's naturally sweetened and made with wholesome ingredients. (And you can't even taste the avocado!) Enjoy this healthy dessert straight from the bowl or dress it up with berries, shaved chocolate, or sprinkle of sea salt. Bonus: it doubles as a healthier chocolate frosting for cakes, cupcakes, or brownies!

Ingredients for Avocado Chocolate Mousse

For this recipe, you'll 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. Their natural creaminess is perfect for a mousse-like consistency.
• Pure maple syrup: This is a great natural sweetener, and you can add more or less to your taste! Or substitute some agave nectar or other liquid sweetener. (I haven't tested any substitutions however.)
• Cocoa powder: This adds the rich, deep chocolate flavor. I use unsweetened cocoa powder, but you can substitute cacao powder. Raw cacao powder is an unprocessed version of the cacao bean, and contains antioxidants & flavanols, iron, fiber, magnesium, and other minerals. (Just a heads up these do contain some caffeine.)
• Pure vanilla extract
• Almond extract: This is optional, but recommended. I really enjoy the flavor it adds.
• Non-dairy 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 can use more or less to achieve your desired texture.
• Pinch of sea salt: I use about 1/8 teaspoon of fine-grain salt for this recipe, but adjust to your taste.

Preparing

Unlike traditional methods, the preparation is super quick and simple for this vegan chocolate mousse recipe!

Blend: Simply add everything to a food processor, then blend until the consistency is smooth.

Refrigerate: Then place it in small cups, shot glasses, ramekins, or other container of your choice. Chill covered in the refrigerator for at least 2 hours (or longer) before enjoying.

Tip: Right after blending, you'll be able to slightly taste the avocado. However, after it chills in the fridge for a few hours, I find the avocado taste is no longer detectable. Just smooth, rich, chocolate-flavored goodness!

Serving

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!

Frosting: You can also use this recipe as a healthier frosting for your cakes, cupcakes, or anywhere you need some chocolate-frosted deliciousness in your life.

Storing

Store in an airtight container in the fridge. (Or small glass jars or ramekins.) I'll often make this avocado mousse a day in advance because I find it keeps well for about 3-4 days total in the fridge.

For more inspiration, also browse all vegan dessert recipes.

If you're enjoying this vegan Avocado Chocolate Mousse recipe, also check out:

• Vegan Chocolate Cookies
• Chocolate Banana Popsicles
• Vegan Almond Maple Cookies
• Birthday Cake Batter Shake

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