Satisfy your chocolate cravings with this ultra rich, and incredibly healthy Chocolate Avocado Mousse. Make it in 5 minutes today! Vegan, Gluten Free, and Dairy Free.
Striking a balance between healthy and tasty doesn’t have to be a struggle. Treat yourself to these healthy fudgy Two Bite Black Bean Brownies. Or simply roast up strawberries and rhubarb with vanilla for a satisfying sweet ending to any meal.
Chocolate Avocado Mousse
Life is about balance, and no dessert reflects that balance better than this decadent vegan chocolate avocado mousse. It tastes unbelievable and contains super healthy ingredients like dark chocolate, cocoa, maple syrup, spices and…you guessed it, AVOCADOS!
All the ingredients combine together in a food processor, creating a light, yet satisfying extra smooth treat. Your family will never suspect how healthy this pudding is.
Chocolate Avocado Mousse Ingredients
- dark chocolate
- cocoa powder
- maple syrup
- vanilla extract
- crème de menthe (optional)
For this recipe, choose avocados that are very ripe. Yes! You heard that correctly. This is a great way to use those avocados that have been sitting in your fridge crisper for weeks. Don’t worry if they are brown as they will be mixed in with chocolate and perfectly camouflaged.
For the ultimate chocolate treat, use high quality dark chocolate with minimal ingredients and a cacao content of at least 50%. This includes chocolate liquor, sugar, cocoa butter (yes, this natural cocoa fat is vegan!), and vanilla. The fewer ingredients, the purer the chocolate.
Any kind of milk will work in this recipe. For non vegans, dairy milk will suffice. For a fully vegan dessert, use your favourite milk substitute such as cashew, soy, coconut or almond milk.
The chocolate mousse is refined sugar free as it is sweetened with natural maple syrup and flavoured with vanilla extract and crème de menthe. The crème de menthe is entirely optional if you prefer a non alcoholic dessert.
A Few Words on Cocoa (Cacao) Powder
It may surprise you to know that there are several types of cocoa powder available for baking and cooking. Here’s how they differ:
The most common baker’s ‘natural’ cocoa powder is made from roasted and ground fermented cacao beans. This cocoa powder contains a high natural acidity and low levels of nutrients due to high heat processing. Natural cocoa powder is less soluable and can have a bitter taste due to the acidity.
Dutch processed cocoa powder has an alkaline solution (like potassium carbonate) added to the chocolate liquor during the refining process. This addition neutralizes the natural acidity of the cocoa powder. The flavour is slightly sweeter, while the powder is more soluble than regular cocoa powder.
Finally, cacao powder is made from cacao beans processed at low temperature. This results in a ‘raw’ powder with more nutrients, natural enzymes, and minerals. It has a really rich chocolate flavour but can also be quite bitter.
So, what is the best powder to use in Chocolate Avocado Mousse? Texturally, and flavour wise, Dutch processed wins. However, cacao powder contains the most nutrition of the three.
To substitute cacao powder in this recipe, increase the amount of maple syrup to counteract the natural bitterness. Since natural cacao powder also tends to be more absorbent, you may need to add more milk as well. Add small amounts at a time until you have reached the desired consistency and flavour.
How to Make Chocolate Avocado Mousse
Got five minutes and a food processor? That’s how easy this recipe is.
Slice the avocados in half and remove the pits. Next, scoop the avocado into the small bowl of a food processor. Add the cocoa powder, salt, cinnamon, vanilla extract, maple syrup, and crème de menthe (if using) to the bowl. Blend until smooth, a minute or two.
Now it’s time to melt the chocolate. No need to bring out the double boiler. Just microwave it for 30 second increments until 75% of the chocolate is melted.
Continue to stir until all of the chocolate is homogenous, then pour it over the avocado mixture. Process until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl so the mixture is all incorporated.
Lastly, with the motor running, slowly pour in the milk until desired consistency is reached. Spoon into small dessert bowls and enjoy. Or, fill a piping bag with the mixture and use your favourite piping tip for a classy look.
To serve, top the mousse with sliced strawberries or fresh raspberries, whipped cream (coconut cream) or ice cream (vegan or dairy).
Any flavour that marries well with chocolate is perfect for this recipe. Mix it up with any of the following flavours:
- replace the milk with espresso (and skip the crème de menthe)
- use honey instead of maple syrup
- replace the crème de menthe with fireball for a an extra cinnamon kick
- use orange juice instead of milk (use Cointreau instead of crème de menthe)
- replace the vanilla extract with almond extract
- use sour cherry or pomegranate juice instead of milk and add kirsch or maraschino liqueur.
Why this Recipe Works…
In this mousse recipe, the avocado takes the place of eggs and whipped cream. This heart healthy fruit (yep, it’s a fruit!) contains healthy unsaturated fats which lend a wonderful creaminess to the mousse.
Very ripe avocados have a mostly neutral flavour which makes them the perfect vehicle for stronger flavours such as chocolate, cinnamon, and mint. This means you don’t taste the avocado at all.
How to Store Chocolate Avocado Mousse
This simple dessert is so easy to whip up for a last minute dessert. You can also make it ahead of time and keep it covered in the refrigerator until serving.
Refrigerate any leftovers in a covered bowl for 4-5 days. It freezes well too, just in case you want to prep desserts for the next few months.
Helpful Items for this Recipe
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- 2 ripe avocados
- 4 oz dark chocolate; 70% cacao
- 1/4 cup Dutch process cocoa powder*
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup milk (dairy, coconut, oat, soy, etc.)
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp creme de menthe liqueur (optional)
- Slice the avocados in half, the remove the pit. Scoop out the green flesh and place in the bowl of a food processor.
- Add maple syrup, cinnamon, salt, cocoa, vanilla extract, and crème de menthe liqueur (if using). Pulse to process a few times.
- Melt the chocolate in a microwave for 30 second increments until 75% of the chocolate is melted. The stir until the rest of the chocolate is melted.
- Pour melted chocolate over pulsed mixture then process until creamy and smooth. You may need to scrape down the sides of the processor bowl so the mixture is all incorporated.
- With the motor running, gradually pour in the milk until desired consistency is reached.
- Spoon into small dessert bowls and enjoy. Or, fill a piping bag with the mixture and pipe it for a more polished appearance.
- Garnish with strawberries or preferred garnish.
*see cocoa powder discussion in post body. Other substitutes such as regular cocoa powder and cacao powder will be fine.
Amount Per Serving: Calories: 501Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 2mgSodium: 315mgCarbohydrates: 51gFiber: 11gSugar: 30gProtein: 6g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.