If you’re craving something rich and indulgent without the guilt, this Dark Chocolate Avocado Mousse is the perfect treat.
Blending creamy avocado with antioxidant-packed dark chocolate creates a silky, decadent dessert that’s naturally plant-based and full of nourishing benefits.
Avocados provide healthy monounsaturated fats and fiber, while cocoa adds a boost of minerals and mood-enhancing compounds.
Sweetened with maple syrup and ready in minutes, this wholesome mousse is low in saturated fat, dairy-free, and a quick, satisfying option for everyday cooking or easy make-ahead desserts.
Chocolate Avocado Mousse Cups
Equipment
- 1 food processor (standard size, ~7–10 cup capacity)
- 1 microwave-safe bowl or double boiler (for melting chocolate)
- 1 Spatula
- 4 small ramekins or serving cups
Ingredients
- 2 ripe avocados
- 4 oz 113 g dark baking chocolate (70% cacao), melted
- ¼ cup 25 g unsweetened cocoa powder
- ⅓ cup 80 ml almond milk (or other plant milk)
- ⅓ cup 80 ml maple syrup
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 pinch sea salt
Optional toppings: whipped coconut cream or dairy-free whipped cream, chopped dark chocolate, fresh berries, or nuts
Instructions
- Prepare the Avocados: Start by selecting two avocados that are very ripe—when gently pressed, they should give slightly without being mushy. Cut each avocado in half lengthwise, twist to separate the halves, and carefully remove the pit. Scoop out all the flesh using a spoon and transfer it directly into the bowl of your food processor. Make sure no skin or pit fragments slip in, as this can affect the smooth texture of the mousse.
- Melt the Chocolate: Next, melt the dark baking chocolate until silky and lump-free. You can do this in a microwave-safe bowl by heating in 20–30 second intervals, stirring in between, until the chocolate is smooth and glossy. Alternatively, use a double boiler on the stovetop for a gentler melt. Once melted, let the chocolate cool for 1–2 minutes so it doesn’t seize up or overheat the avocado when blended.
- Add the Dry Ingredients: To the food processor with the avocado, add the unsweetened cocoa powder and ground cinnamon. These two ingredients will deepen the chocolate flavor and provide subtle warmth. Sprinkle in a small pinch of sea salt, which will balance the sweetness and intensify the chocolate’s richness.
- Incorporate the Wet Ingredients: Pour in the cooled melted chocolate, followed by the almond milk, maple syrup, and vanilla extract. The almond milk helps loosen the mixture for blending, while the maple syrup brings natural sweetness without refined sugar. Vanilla adds depth and rounds out the chocolate flavor.
- Blend Until Silky Smooth: Secure the lid on your food processor and blend the mixture on high speed. Stop once or twice to scrape down the sides with a spatula, ensuring no avocado chunks remain. Continue processing until the mousse looks completely smooth, glossy, and creamy. The texture should resemble a traditional mousse—light yet thick and velvety. This may take 1–2 minutes depending on your food processor’s power.
- Taste and Adjust: Before portioning, pause and taste a small spoonful of the mousse. If you prefer it sweeter, you can add an extra drizzle of maple syrup. For a stronger chocolate punch, add another teaspoon of cocoa powder. Blend briefly again until fully incorporated. This step ensures the flavor is tailored exactly to your liking.
- Chill the Mousse: Spoon the mousse evenly into four small ramekins, jars, or dessert glasses. Smooth the tops with the back of a spoon or spatula for a neat presentation. Cover and refrigerate for at least 1 hour. Chilling allows the mousse to thicken slightly, enhances the chocolate flavor, and creates a cool, indulgent texture.
- Garnish and Serve: Just before serving, add your favorite toppings. A dollop of whipped coconut cream or dairy-free whipped cream creates a light, fluffy contrast. Sprinkle with roughly chopped dark chocolate for crunch, or scatter fresh berries and nuts for extra color, flavor, and nutrition. Serve chilled, and enjoy your decadent yet wholesome dessert straight from the ramekin with a spoon.
Notes
- Use fully ripe avocados for the creamiest texture and best flavor. Underripe avocados can leave the mousse tasting slightly bitter or chunky.
- Dark baking chocolate with 70% cacao is ideal, but you can go higher for a stronger chocolate kick or lower for a milder, sweeter taste.
- If using a microwave to melt the chocolate, heat in short bursts and stir often to avoid burning.
- Adjust the sweetness to your preference—add more maple syrup for a sweeter dessert or reduce slightly for a more bittersweet finish.
- Almond milk can be swapped with oat milk, soy milk, or even regular dairy milk if not strictly plant-based.
- Chilling the mousse is essential; it improves both flavor and texture.
- For a vegan version, make sure your chocolate and toppings are dairy-free.
- A pinch of sea salt is optional but highly recommended—it enhances the depth of the chocolate.
- This dessert is naturally gluten-free, plant-based, and nutrient-dense.
- The mousse tastes best when enjoyed cold, with toppings added right before serving.
Chef’s Secrets for Perfect Mousse
The secret to making this mousse exceptional lies in ingredient quality and technique.
Choose avocados that are soft, ripe, and free from brown spots—these will create the smoothest base.
Always cool the melted chocolate slightly before blending; pouring it in piping hot can cause separation or a grainy texture.
When blending, take your time and allow the food processor to run until the mousse is completely velvety with no visible avocado pieces.
Lastly, balance is key: a small pinch of salt makes the chocolate flavor more pronounced, while a touch of cinnamon adds warmth without overpowering the richness.
Serving Suggestions for Any Occasion
This mousse is versatile enough for both casual weeknight desserts and elegant dinner party finales.
For a simple touch, top with coconut whipped cream and a dusting of cocoa powder.
For something more indulgent, layer it in a glass with crushed nuts, granola, or fresh raspberries for a parfait-style presentation.
A sprinkle of sea salt flakes pairs beautifully with dark chocolate, while shaved chocolate curls create a professional finish.
If you’re serving guests, garnish each ramekin with a mint sprig or edible flowers for an impressive yet effortless look.
Storage Tips to Keep Fresh
Store the mousse in individual ramekins or airtight containers, covered tightly with lids or plastic wrap.
It will keep well in the refrigerator for up to three days, retaining its creamy texture and bold flavor.
If you’re making it ahead, prepare the mousse as directed but wait to add toppings until just before serving.
This prevents whipped cream or berries from releasing moisture and affecting the texture.
Avoid freezing, as the consistency of avocado changes after thawing, becoming watery and less smooth.
Frequently Asked Questions
1. Can I make this mousse vegan?
Yes! Simply choose dairy-free dark chocolate and use plant-based milk such as almond, soy, or oat. Coconut whipped cream makes an excellent vegan topping.
2. Can I prepare it ahead of time?
Absolutely. The mousse can be made up to two days in advance and stored in the fridge. For the best presentation, add toppings like whipped cream, chocolate shavings, or berries just before serving.
3. What if I don’t have a food processor?
You can use a high-speed blender instead. Make sure to stop and scrape down the sides a few times to ensure the mousse is evenly smooth. A regular blender may work but could require more liquid for blending.
4. Can I substitute the sweetener?
Yes, you can replace maple syrup with honey, agave nectar, or even a sugar substitute like stevia or monk fruit sweetener. Just keep in mind that liquid sweeteners help maintain the mousse’s silky texture.
5. Why does my mousse taste like avocado?
If the avocados are underripe or the mixture isn’t fully blended, a subtle avocado flavor can remain. Using very ripe avoc
