This rich and silky avocado chocolate mousse is so decadent and chocolatey, you don’t even taste the avocado. Made with ripe avocados, melted chocolate, honey, and a touch of coconut milk, this dessert is naturally egg-free and dairy-free. Not to mention, GUILT-free!
I’ve also been loving this easy chocolate souffle lately and my flourless chocolate cake (no avocados, but still delicious!).
This thick and silky chocolate mousse comes with a secret ingredient: ripe, organic avocados! Yes, this is one of those “trust the process” type desserts, but I PROMISE you and your tastebuds will be rewarded. On my latest mission to Kroger, I picked up a bunch of avocados along with some coconut milk. Once I blended those up with chocolate, cocoa powder, and a squeeze of agave, I ended up with the most incredibly light, fluffy chocolate mousse. It completely blew me away. And I didn’t even have to break any New Year’s resolutions!
Reasons to Love This Chocolate Mousse Recipe
- Chocolate mousse made lighter. This chocolate avocado mousse is rich and chocolatey, but also lightened-up, dairy-free, and egg-free. What’s that saying about having your cake and eating it, too?
- Quick and easy. I wish all desserts were this easy and mess-free! There’s zero baking, no mixing by hand. This chocolate mousse is ready in the food processor in 15 minutes. This is THE dessert to make if you’re trying to impress guests, even if you’re not so experienced in the kitchen.
- Make it ahead of time. Like most no-bake desserts, there’s a little chilling involved, but this avocado chocolate mousse is a great make-ahead dessert for that reason.
What You’ll Need
With ingredients like coconut milk, dark chocolate, agave, and unsweetened cocoa, this chocolate mousse has all the fudgy flavor you look for in chocolate mousse. It’s thickened with avocados, and when all’s said and done, you hardly notice they’re there. I’ve included my notes on the ingredients below. Scroll to the printable recipe card for the full list and recipe details.
- Dark Chocolate – You can use any type of chocolate you’d like. Dark chocolate is my first choice. Since you’ll be melting the chocolate, I recommend using good-quality baking chips or chopped chocolate bars. Be sure to use dairy-free chocolate if you’re making this dessert vegan.
- Coconut Oil – This helps the chocolate melt more smoothly. Another vegetable oil, or Crisco shortening works as a substitute in a pinch.
- Avocados – My secret weapon! Choose ripe avocados that are dark green and soft, but not mushy, to the touch. I like to use Hass avocados when they’re in season.
- Cocoa Powder – I use unsweetened, natural cocoa powder for the best fudgy flavor. Dutch-processed cocoa powder will make the mousse darker.
- Agave – Honey also works, or feel free to substitute your choice of sweetener.
- Coconut Milk – My favorite brand is SO Delicious. I use their original coconut milk for this recipe. You can also make this mousse with regular milk, any kind.
- Vanilla – If you don’t have real vanilla extract, you can substitute equal parts vanilla paste.
- Garnishes – Whipped cream, raspberries, and mint leaves make nice garnishes for chocolate mousse. I include more serving suggestions further in the post.
Do You Taste the Avocado?
No, not really. The avocado’s purpose here is to thicken the mousse and make it creamy, but the flavor is super subtle. After blending in the rest of the ingredients and chilling the chocolate mousse in the fridge, the avocado flavor is barely detectable in the finished dessert.
It turns out that avocados aren’t just for toast and guac. They’re the ticket to rich and creamy, lightened-up recipes like mayo-free egg salad. And, as you’ll soon find out, it adds the perfect texture to desserts like chocolate mousse!
How to Make Chocolate Mousse With Avocados
In French, “mousse” translates to “foam”, and involves bringing together ingredients and then lightening them by adding air bubbles. This is key to that silky, light-as-a-feather texture I know and love from recipes like my keto chocolate mousse and chocolate mousse cake. So, here’s how to do that in this creamy chocolate mousse, with avocados in the mix:
- Melt the chocolate. Start by melting the chocolate with coconut oil in the microwave. After 40 seconds, stir, and the chocolate should continue to melt. You can zap it for another 10 seconds at a time if needed.
- Combine and blend. Add the melted and cooled chocolate to the food processor, with your avocados, cocoa, agave, milk, vanilla, and a pinch of salt. Blend the ingredients until you reach a smooth, creamy consistency.
- Chill. Scoop the avocado mousse into dessert glasses. Afterward, pop the mousse into the fridge to chill for at least 4 hours before serving.
Serving Suggestions
When you’re ready to serve, top your glasses of chocolate avocado mousse with whipped cream, raspberries, or any toppings you’d like. I also love serving my mousse with mini chocolate chip cookies, graham crackers, or homemade biscotti for scooping! It’s a decadent after-dinner treat with a cinnamon dolce latte or Mexican coffee.
How to Store
- Refrigerate. This avocado mousse stores well in the fridge for up to 1 week. Store it airtight in a covered container.
- Freeze. You can freeze the chocolate mousse in a freezer-safe container for up to 3 months and thaw it in the fridge before serving. I also discovered that if you freeze this avocado chocolate mousse in popsicle molds (like the ones I use in this recipe), it makes a great Fudgesicle-like treat, too!
Pin this now to find it later
-
Melt the chocolate. Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 40 seconds, then remove the bowl and stir. The chocolate will continue to melt as you stir. If needed, microwave in 10-second increments until it’s completely melted and smooth. Set aside to cool for 5 minutes.
-
Blend the ingredients. Combine the melted chocolate, avocados, cocoa powder, agave, coconut milk, vanilla, and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
-
Chill. Spoon the chocolate mixture inside dessert glasses and refrigerate for at least 4 hours or overnight.
-
Serve. Garnish with whipped cream, fresh raspberries, and mint leaves, and serve!
Calories: 419kcal | Carbohydrates: 39g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 0.1mg | Sodium: 126mg | Potassium: 885mg | Fiber: 12g | Sugar: 19g | Vitamin A: 197IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
