Chocolate avocado mousse is a creamy dessert made with ripe avocados, cacao, dates, coconut milk, maple syrup and vanilla. It is dairy-free and vegan-friendly and has a decadent and subtle sweetness.
I’ve made chocolate avocado mousse too many times to count. Yet I always return to it for a rich and creamy dessert that can be enjoyed on its own or combined into a pie or parfait.
It can be made in a matter of minutes when you desire a chocolatey hit.
Can you taste the avocado in avocado chocolate mousse?
The avocado in this chocolate mousse gives texture, not flavour. So, no one will know it’s there if you don’t tell them, which is great for those who have an aversion to anything considered healthy.
Anyway, the health benefits of the monounsaturated fats and dietary fibre in avocado are not what makes this recipe so great. It’s the creaminess the avocado provides without tasting too fatty or sickly sweet.
However, it makes for a thick, creamy chocolate mousse.
So much so that you’ll want to lick the spoon and contemplate the flavour and texture between mouthfuls.
For this reason, it’s a great dish for practising mindful eating. It calls for turning off distractions and tuning into the sensory eating experience. I hope you enjoy it!
How to make chocolate avocado mousse?
It’s straightforward to make.
You’ll need a food processor or blender, and you should ensure you have ripe avocados. The avocado should be dark in colour and yield to gentle pressure when held in the palm of your hand. It shouldn’t be mushy—that’s overripe. If the avocados are underripe, you can end up with green lumps throughout your mousse, which isn’t desirable.
I’ve chosen to use maple syrup to make chocolate avocado mousse as it not only provides sweetness but moisture to help blend all the ingredients for a smooth mousse. You could use honey, but it can crystalise and affect the texture. However, it’s perfectly fine to use for a non-vegan version.
Let me know if you try this recipe
I’d love to hear whether you’ve tried and enjoyed this recipe.
Want to try other chocolate-flavoured vegan recipes?
You may like my recipe for:
Chocolate Avocado Mousse
Ingredients
- 8 Medjool dates, pitted (~ 130 g)
- 2 ripe avocados
- ¼ cup light coconut milk 50 g
- ¼ cup cocoa or cacao powder 15 g
- 2-3 tablespoons maple syrup 30 – 45 g
- 1 teaspoon vanilla extract
Instructions
- Place pitted dates in a small bowl and cover with just-boiled water. Let sit for 10 – 15 minutes.
- Meanwhile, place all remaining ingredients into a blender or food processor.
- Then add the dates, drained of water.
- Process on medium speed, until smooth. Stop occasionally to scrape down the sides and process further, until evenly combined and smooth.
- Serve as is, or top with crushed nuts, cacao nibs or flaked chocolate, candied orange or fresh berries. Enjoy.
Notes
Add ½ teaspoon orange zest and 2 tablespoons of orange juice to the mixture for jaffa-flavoured mousse. 2. Chocolate Cream Pie Use chocolate avocado mousse as a filling for chocolate cream pie or tarts. I’ve previously made a base using a combined mixture of coconut (1 cup / 65 g), walnuts (1 cup / 95 g) and 6 pitted Medjool dates. You could also add some cocoa or cacao to the base. In the below, picture I’ve placed banana slices between base and mousse.
3. Chocolate Strawberry Parfait 
4. Drizzled with Berry Sauce Drizzle chocolate avocado mousse with berry sauce:- 1 cup soaked goji berries
- 1 cup fresh strawberries/raspberries
- juice ½ lemon
- maple syrup or honey to taste
Scoop out the flesh of an avocado to create a mould. Then, coat in a layer of melted chocolate. Refrigerate. Once the chocolate is hard, break away the avocado skin to reveal a chocolate ‘egg’. It will be shiny as the avocado skin has a little moisture, but it holds together well. Then spoon in chocolate avocado mousse and top with half a strawberry (other berries would look great too). Enjoy!