Avocado Chocolate Mousse

Chocolate mousses are sweet and delightful for any chocolate lover. They’re perfect for relieving your sweet tooth. However, they are tedious to make as homemade treats. It’s difficult and labor intensive and the recipe requires high maintenance. Although the results may be satisfying (after who knows how many tries), you probably wouldn’t want to make this dessert on a regular basis.

Unlike your general chocolate mousse, the avocado chocolate mousse is much easier to make. You’re probably thinking: how in the world can put avocados in a chocolate dessert? But think about it. Avocados are rich, creamy, and buttery, much like the ingredients found in general desserts. If you’re worried about the flavor, do not worry. When the avocados are mixed with the dark chocolate, the taste of the avocados are mostly masked by the chocolate.

Adding avocados makes this recipe practically a one step process minus the melting of the chocolate: blend everything in a food processor until smooth. If you want more richness, consider adding unsweetened almond milk.

This recipe is easy and healthy. The avocado substitution makes this dessert a nice vegan  and gluten-free treat.


YIELD: Serves 4 (heaping 1/4 cup each)

TOTAL TIME: 5 minutes to 2 hours (depends upon desired chill time)


  • 2 large, ripe avocados (about 8 ounces each)
  • 4 ounces chopped semi-sweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • Optional: 1-3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
  • For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings


  1. Place the chopped chocolate or chocolate chips in a microwave safe bowl. Microwave in 15 second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediate as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.


Serving Size: 1 (of 4); Amount Per Serving:

Calories: 348, Total Fat: 27g, Saturated Fat: 8g, Cholesterol: 3mg, Sodium: 100mg, Carbohydrates: 29g, Fiber: 10g, Sugar: 14g, Protein: 6g


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