Chocolate Avocado Mousse
Okay, hear me out—avocados in a chocolate mousse.
I know, it sounds like something a health nut made up during a kale-fueled dream, but trust me: this dessert slaps. Chocolate avocado mousse is rich, silky, chocolatey goodness with a secret superpower—it’s actually kinda good for you. This mousse is the kind of treat that makes people go, “Wait… this has avocado in it??” right before licking the bowl clean.
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Why Avocados Belong in Dessert (Yes, Really)
Avocados are the undercover agents of the dessert world. You don’t taste them, but they make everything insanely creamy and satisfying. Plus, they come with fiber, healthy fats, and all that good-for-you jazz, so you can feel like an actual health icon while eating chocolate….Win. Win. Win.
What You’ll Need to Make Chocolate Avocado Mousse (aka Minimal Effort, Maximum Wow)
- 3 ripe avocados (the softer, the better—no green bricks allowed)
- 1/3 cup unsweetened Dutch cocoa powder (or raw cacao powder)
- 1/4 cup unsweetened regular cocoa powder
- 3 tbsp. plant-based milk (almond, oat, or whatever you’ve got in the fridge)
- 1/3-1/2 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Optional but highly recommended: 1–2 tbsp melted dark chocolate for extra drama
How to Make Chocolate Avocado Mousse Magic Happen
- Toss it all in a Blender or Food Processor. Seriously—avocados, cocoa powder, milk, sweetener, vanilla, salt, and that bonus melted chocolate if you’re feeling extra.
- Blend like your life depends on it until smooth, creamy, and mousse-like. Scrape down the sides if needed.
- Taste test. This is your moment. Want it sweeter? Add a drizzle more maple syrup. Want it even richer? More chocolate. Always more chocolate.
- Chill it. (Both you and the mousse.) Stick it in the fridge for 30 minutes or so to thicken up.
- Scoop & serve. Into little ramekins, cups, mugs, or directly from the blender—no judgment here.
Topping Ideas (aka How to Feel Like a Dessert Influencer)
- Fresh berries (instant class)
- Shaved chocolate (yes, queen)
- A little sea salt (fancy and delicious)
- Coconut whipped cream (the fluffy crown)
- Crushed nuts or granola (hello, crunch)
Final Thoughts: Don’t Knock It ’Til You Try It
This mousse is chocolatey, smooth, a little mysterious (thank you, avocado), and a total crowd-pleaser. It’s the kind of dessert that makes you feel smug in the best way. Like, “Haha, I just ate chocolate pudding and somehow also made a good life choice.”
Make chocolate avocado mousse once, and you’ll be hooked. Your blender might become your new favorite kitchen gadget. Your avocados may never see toast again.
Go ahead. Treat yourself—with avocado.
Chocolate Avocado Mousse
Ingredients
- 3 medium ripe avocados
- 1/3 cup unsweetened Dutch cocoa powder (or raw cacao powder)
- 1/4 cup unsweetened regular cocoa powder
- 3 tbsp milk of choice
- 1/3-1/2 cup maple syrup
- 1 tsp vanilla extract
- pinch of salt
- Optional but highly recommended: 1–2 tbsp melted dark chocolate for extra decadence
Instructions
- Toss it all in a blender or food processor. Seriously—avocados, cocoa powder, milk, sweetener, vanilla, salt, and that bonus melted chocolate if you’re feeling extra.
- Blend like your life depends on it until smooth, creamy, and mousse-like. Scrape down the sides if needed.
- Taste test. This is your moment. Want it sweeter? Add a drizzle more maple syrup. Want it even richer? More chocolate. Always more chocolate.
- Chill it. (Both you and the mousse.) Stick it in the fridge for 30 minutes or so to thicken up.
- Scoop & serve. Into little ramekins, cups, mugs, or directly from the blender—no judgment here.
