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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!

chocolate mousse in a tall clear glass with chocolate shavings on top.


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!

Overhead shot of all ingredients measured out for avocado chocolate mousse

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
Overhead view of all ingredients inside a food processor before being mixed

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.

Overhead close up shot of avocado chocolate mousse in glass pudding dish with chocolate shavings on top

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

How to store this recipe?

Store it in an airtight container in the refrigerator for up to 3 days!

chocolate mousse in a tall clear glass with chocolate shavings on top.

Avocado Chocolate Mousse Recipe

4.80 from 5 votes
Avocado Chocolate Mousse is rich and creamy, and there is no avocado taste. Not only does this taste like chocolate mousse it might even taste better. You can add more chocolate bar to it if you want it richer and you can add more sweetener (maple syrup, honey, sugar, agave, etc.) if you want it sweeter. Its great as is or with your favorite fruit dipped in.
Prep Time 15 minutes
Total Time 15 minutes
Yield 4 servings
Serving Size 1 serving
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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)
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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 Video

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.

Recipe Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 28g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 927mg | Fiber: 13g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.80 from 5 votes (3 ratings without comment)

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48 Comments

  1. I have blog posts for this dating back to 2009 and 2010! Love avo mousse! And I don’t use anything except avo, cocoa, agave, dash of vanilla. Love how pretty yours is! Mine is from the days when I thought food styling meant a tupperware container – without waterspots on it L 🙂 Seriously I love the stuff!

    Reply

    1. Next time I’m going to try it that way! I don’t know why I didn’t check you for a link. Of course you’d have one! 🙂 I added one now.

      Reply

      1. Thanks for the link mama ! I actually have 2 versions of it. My old blogging days are a trip 🙂 I sometimes almost delete those posts but I don’t want to delete recipes like these! Thanks and I think your message in this post is such a good & important one!

      2. Thanks Averie! 🙂 And I know, I always want to delete my old reallllly bad photos…but I don’t. It’s good to see how far we’ve come!

  2. What an awesome post! I HAVE made chocolate pudding with avocado..unreal how you can’t taste it huh? YUM! I adore your darling little red heart toppers. I’ve never seen avocado frosting before! So thankful your mom knows what’s what and is in good shape once again. God bless you and yours.

    Reply