Chocolate Avocado Mousse Recipe

I put together an Avocado Mousse Recipe using healthy ingredients and a surprising pantry swap that unlocks a deeper, more complex chocolate flavor.

I never thought I’d rave about a mousse made with ripe avocados and unsweetened cocoa powder, but here I am, totally hooked. The texture is weirdly decadent yet light, and it makes you do a double take because avocado in dessert feels a little rebellious.

I grabbed ideas from an Avocado Chocolate Mousse Recipe that promised simple swaps and the result tasted like something way fancier than it is. Call it Avocado Mousse 3 Ingredient if you want, though I added my own tiny twists.

If you’re curious, this will make you try it just to prove me wrong, or to agree and eat the whole bowl.

Ingredients

• Avocado: creamy base, lots of healthy fats and fiber, makes mousse smooth and filling
• Cocoa powder: deep chocolate flavor, antioxidants, slightly bitter so it balances sweetness
• Maple syrup or honey: natural sweetener, adds moisture and subtle floral notes, gentler then sugar
• Vanilla extract: tiny dose of warmth and roundness, it makes chocolate taste richer
• Dark chocolate: optional boost of cocoa fat and depth, melts in for silkier texture
• Milk or plant milk: loosens thick mousse, adds creaminess and a bit of carbs

Ingredient Quantities

• 2 ripe avocados (about 300 to 350 g total flesh)
• 1/3 cup unsweetened cocoa powder (about 35 g)
• 1/4 to 1/3 cup pure maple syrup or honey (60 to 80 ml)
• 1 teaspoon vanilla extract
• Pinch of fine sea salt about 1/8 teaspoon
• 2 to 4 tablespoons milk or plant milk 30 to 60 ml optional
• 2 tablespoons melted dark chocolate or 30 g chopped dark chocolate optional for richer texture
• Fresh berries, whipped cream or cacao nibs for topping optional

How to Make this

1. Halve 2 ripe avocados (about 300 to 350 g total flesh), remove the pits and scoop the flesh into a food processor or blender; ripe avocados should give a little when you press them, otherwise the mousse will be grainy.

2. Add 1/3 cup unsweetened cocoa powder (about 35 g), 1/4 to 1/3 cup pure maple syrup or honey (60 to 80 ml), 1 teaspoon vanilla extract and a pinch of fine sea salt (about 1/8 teaspoon) to the blender.

3. If you want a richer, silkier mousse add 2 tablespoons melted dark chocolate or 30 g chopped dark chocolate; melt gently in short bursts in the microwave or over a double boiler and let it cool a bit before adding.

4. Blend everything until super smooth and velvety, stopping to scrape down the sides with a spatula so no pockets of avocado or cocoa are left behind.

5. If the mixture is too thick or stiff add 2 to 4 tablespoons milk or plant milk (30 to 60 ml) a tablespoon at a time and pulse until you reach the texture you like.

6. Taste and tweak: add a little more maple/honey if you want it sweeter, or a tiny extra pinch of salt to make the chocolate pop.

7. Spoon into serving dishes or pipe into glasses, then chill in the fridge at least 30 minutes to 1 hour so it firms up and the flavors meld (for faster firming pop it in the freezer for 10 to 15 minutes but watch it so it doesnt freeze).

8. Top with fresh berries, a dollop of whipped cream or a sprinkle of cacao nibs just before serving, they add nice texture and brightness.

9. Store any leftovers in an airtight container with plastic wrap pressed directly onto the surface to slow browning; keep in the fridge up to about 48 hours, texture may change a bit but it still tastes great.

Equipment Needed

1. Food processor or high speed blender, whichever you’ve got
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Silicone or rubber spatula for scraping
6. Small microwave safe bowl or heatproof bowl plus a small saucepan for melting chocolate gently
7. Serving dishes or a piping bag and tip for neat presentation
8. Airtight container and plastic wrap to store leftovers

FAQ

Chocolate Avocado Mousse Recipe Substitutions and Variations

• Avocados: swap with about 1 to 1 1/4 cups silken tofu (240–300 g) for a similar creamy, neutral base, or use 1 very ripe banana if you don’t mind a banana flavor; if you use banana cut back on the sweetener a bit.
• Unsweetened cocoa powder: use ~60 g melted dark or bittersweet chocolate instead for a richer, denser mousse, or swap with equal volume raw cacao powder if you prefer less processed chocolate.
• Maple syrup or honey: replace 1:1 with agave nectar or light corn syrup for the same sweetness, or try 1/4 cup date syrup for a deeper, caramel note; if using granulated sugar dissolve 3 to 4 tbsp in a little warm water first.
• Milk or plant milk: use 2 to 3 tbsp canned coconut cream or full fat coconut milk for extra silkiness, or 2 tbsp Greek yogurt for more body and a slight tang.

Pro Tips

1) Pick your avocados right and fix ripening fast: they should give a little when you press them, if theyre too firm toss them in a paper bag with a ripe banana or apple overnight, that speeds ripening without ruining flavor. If you get an avocado with stringy brown bits, pick those out with a spoon, they make the mousse gritty.

2) Boost the chocolate without extra sugar: a tiny pinch of instant espresso or a teaspoon of strong cooled coffee makes the cocoa taste deeper and less flat, and a small extra pinch of salt will make the chocolate pop. Add sweetener slowly, taste as you go, dont over-sweeten.

3) Handle melted chocolate carefully and rescue texture: let melted chocolate cool until just warm so it doesnt shock the avocado and make it grainy. If the chocolate or cocoa makes the mix a bit pasty, add liquid a tablespoon at a time and blitz again, or stir in a teaspoon of neutral oil (coconut or vegetable) to smooth it out. If its already a bit grainy, push it through a fine mesh or re-blend on high with a splash of warm milk for extra silkiness.

4) Smart serving and make-ahead hacks: pipe the mousse into glasses for a restaurant look by using a zip bag with a corner snipped, chilled bowls help it firm faster, and you can freeze small portions in silicone molds for quick chilled bites. For a glossy top, run a warm metal spoon over the surface just before serving, it smooths and looks fancy.