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Avocado Chocolate Mousse is a decadent dessert that has such a fun spin on a traditional mousse: it’s creamy and smooth and super chocolatey with avocados as a main ingredient instead of whipped cream!
Why You Should Try This Recipe
If you’ve ever had traditional chocolate mousse, you already know it gets its rich and creamy texture from cream, eggs, and sugar. This mousse is so similar, but the addition of avocados gives an unbeatable texture with ingredients that are just a bit lighter. You can even adapt this recipe and make it vegan!
I’ve made this for family and friends, and everyone is so surprised when I tell them what’s in it – they think it’s a creamy chocolate pudding made without dairy or refined sugar and can’t believe that one of the main ingredients is avocado.
Yo can call this chocolate avocado pudding because it has the texture of pudding with the richness of mousse. I know it sounds weird – but I promise you it’s GOOD. Try it – and let me know what you think!
Important Ingredients
- Ripe avocados – peeled with the pits removed. They need to be ripe to get a soft and creamy mousse – and unripe avocados don’t taste as good.
- Cocoa Powder and Chocolate – I used baking chocolate but you can swap chocolate chips. I used natural unsweetened cocoa because I think the chocolate flavor would be too intense with dutch process.
- Non-dairy milk like almond milk, coconut milk, oat milk or other milk of your choice (you can use dairy milk if you prefer!)
- Pitted dates – I know this sounds strange – but dates add a ton of sweetness!
- Sweetener: Maple syrup, honey, or agave syrup – this is optional if you want to increase the sweetness, or you can use sugar-free sweetener like Swerve or Splenda
Making Mousse with Avocados
- This is all done in a food processor or a high-speed blender! Just add all your ingredients (with the baking chocolate melted) and process until smooth.
- Serve with whipped cream or a sprinkling of chocolate, or with a side of fruit like fresh raspberries.
Important Tools
It really is important to use a food processor to make this so you don’t have any chunks of avocado in your mousse. You can also use a high speed blender – like a Vitamix or Ninja, but don’t use the old blender you got years ago to make margaritas in college. It won’t process the ingredients properly.
Expert Tips
- Avocados: Your avocados should be ripe but not over-ripe. The easiest way to know if they are ready is to press them lightly. If there is some give, they are ripe. They shouldn’t be mushy or hard.
- Chocolate: I use semi-sweet, but you can use your favorite like milk chocolate or dark chocolate.
- Dates: If your dates are very firm, I recommend soaking them beforehand to soften them up. They will breakdown easier when you blend them.
- A pinch of sea salt will bring out even more chocolate flavor.
- If your mousse is too thick, add a small amount of water to thin it.
- Store this in the fridge in an airtight container.
FAQs
Store it in an airtight container in the refrigerator for up to 3 days!
Avocado Chocolate Mousse Recipe
Recipe Video
Ingredients
- 3 ripe avocados
- 3 pitted dates
- 1 ounce semi-sweet chocolate
- ¼ cup unsweetened cocoa powder
- ⅓ cup nondairy milk coconut, almond, etc
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1-2 tablespoons maple syrup honey or agave (optional for sweetness)
Instructions
- Peel the 3 avocado’s and remove the pits. Place in a food processor. Remove the pits from the dates and place in the food processor. Pulse to break them apart and start to blend.
- Place the chocolate in a microwave safe bowl and heat at 50% power in 30 second increments until melted and smooth.
- Add chocolate and all other ingredients into the food processor and blend for 1 minute. Scrape down the sides and repeat 2 more times for about 3 minutes total, or until it’s silky and smooth.
- Serve as is or chill in the refrigerator until ready to serve. Store in the refrigerator for up to 3 days.
Recipe Notes
- I suggest making the recipe without the maple syrup and then adding it to taste after it’s blended. You can also substitute your favorite sugar-free sweetener.
- Avocados: Your avocados should be ripe but not over-ripe. The easiest way to know if they are ready is to press them lightly. If there is some give, they are ripe. They shouldn’t be mushy or hard.
- Chocolate: I use semi-sweet, but you can use your favorite like milk chocolate or dark chocolate.
- Dates: If your dates are very firm, I recommend soaking them beforehand to soften them up. They will breakdown easier when you blend them.
- A pinch of sea salt will bring out even more chocolate flavor.
- If your mousse is too thick, add a small amount of water to thin it.
- Store this in the fridge in an airtight container.
Do you have to add the dates? Or is their any subs?
I’m sure you can work around them, but it would require adjustments of other ingredients.
Why must the milk be non – dairy?
It doesn’t need to be – it’s just keeping with the non-dairy theme. But you can use regular milk
What is the nutritional value of the choc mousse?
Tbigham@truvista.net
Thanks!
My husband is a heart patient too. Have any good recipes, please let me know.
He too has a family history.
This is easy to make. Tastes great.
I just made this. It is fantastic! Being a beekeeper, I sweetened it with raw honey. I used about 3 tablespoons.
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