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Chocolate Avocado Mousse Cups

Jessica T. Brown
A silky, chocolatey mousse made with ripe avocados, dark chocolate, and natural sweeteners.
This quick, dairy-free dessert is rich, creamy, and surprisingly wholesome—perfect for a simple weeknight indulgence or an elegant make-ahead treat.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine Modern, Plant-based
Servings 4

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.