Avocado chocolate mousse is almost shockingly rich, decadent, and silky smooth. Plus, it’s ready in just minutes, using simple ingredients, and doesn’t even taste like avocado!

If, until now, you’ve exclusively used avocado to make avocado toast, authentic guacamole, and sliced/diced into salads and wraps, then the idea of it creating a delicious avocado dessert might seem like… a lie. But don’t be fooled into thinking it doesn’t work because this avocado chocolate mousse recipe proves otherwise! I’ve even used it to make sweet Vietnamese shake (sinh to bo) and pistachio avocado ice cream!

The combination of the rich & creamy texture and neutral flavor of avocados combined with ingredients like vanilla and cocoa powder produces a healthy chocolate mousse recipe. It’s super smooth and sinfully delicious.

This chocolate mousse with avocado will help you load up on heart-healthy fats (and low saturated fats!), fiber, antioxidants, and a dozen plus vitamins and minerals. It’s also gluten-free, refined sugar-free, and easily made vegan, keto, and/or paleo with simple tweaks of the ingredients.

Best of all, this version is so much easier to prepare than regular mousse. Just throw all the ingredients into a food processor or blender and blend to perfection. That means less cleanup, too!

Plus, if you’re looking for more healthy dessert/snack options, I’m here for you. You might enjoy these homemade vegan mound/bounty bars, raw vegan Snickers, and healthier vegan magnum ice creams.

What is chocolate avocado mousse made of

• Avocado: Use high-quality, ripe avocados (like Haas avocado) for a rich, creamy, smooth mousse loaded with beneficial nutrients. Watery, fibrous, or super brown avocados won’t work.
• Cocoa powder: Use unsweetened cocoa powder (or cacao powder) or a cocoa powder substitute if needed.
• Chocolate chips: Use your favorite dark/bitter-sweet chocolate (dairy or dairy-free), about 65% +. It will add a chocolatey richness to the avocado mousse recipe. Use a sugar-free/keto option if preferred.

Alternatively, substitute the chips with Dutch-processed cocoa powder (2-3 Tbsp) and more milk if needed. This will make the mousse lower in fat, calories, and sugar.

• Milk: Use warm (to avoid hardening the melted chocolate) dairy or non-dairy milk. For example unsweetened almond milk, hazelnut milk, oat milk, coconut milk, etc.
• Vanilla extract: Use natural, pure vanilla extract for the best flavor.
• Sweetener: This part of the recipe is versatile. You could use pure maple syrup, brown rice syrup, agave, coconut sugar, date sugar, honey, etc.

For paleo or low-carb/keto version, use a sugar-free sweetener, like erythritol or monk fruit sweetener. Paleo will also allow maple syrup or coconut sugar. And use keto chocolate and milk (almond milk, cashew milk, soy milk, etc.).

• Salt: Only a pinch is needed to help enhance the chocolate flavor and add depth.
• Coffee: (Optional) Like the above, a small amount of brewed espresso or instant espresso/coffee enhances the chocolate pudding flavor. And it won’t taste like coffee.

How Do You Pick The Perfect Avocado For Mousse?

 It’s important to pick an avocado that’s ripe and tender (to blend smoothly) without too many brown spots.

1. When squeezed, the avocado should have some give without feeling overly mushy.
2. You should also check under the stem. If it’s hard to remove in the first place, the avocado is likely under-ripe. If it pulls off easily and is green or just lightly browning beneath, that’s a good sign.
   If it’s completely brown, the avocado is likely past its best. While it’s fine to have a few brown spots for this recipe, the fruit should still be fresh. Plus, too many dark spots may affect the flavor.

How to make avocado chocolate mousse

There are just three simple steps to this recipe – far easier than any regular mousse recipe!

First, use a microwave or double boiler to melt the chocolate chips. To make a double boiler, place a heat-proof bowl over a pan of simmering water. Ensure the water doesn’t touch the bowl. Melt the chocolate in the bowl, stirring often.

Next, combine all the ingredients in a food processor or blender and blend until smooth.

Finally, taste the mousse and adjust any of the ingredients to your liking (i.e., more vanilla, sweetener, etc.). And voila, delicious avocado chocolate mousse.

Can I make avocado mousse ahead of time?

Unlike other avocado recipes, you don’t have to worry about the unappealing browning of oxidized avocados. You won’t be able to see it! In fact, this mousse will store in an airtight container in the fridge for 5-7 days.

This chocolate avocado pudding is also freezer friendly for 2-3 months. Enjoy it as a semi-frozen dessert, or thaw it entirely before consuming.

How to serve avocado chocolate mousse

When enjoyed immediately, this recipe is like a delicious avocado pudding recipe. When left to chill for 2+ hours, it becomes thicker, richer, and more mousse/ganache-like. You can enjoy a portion of this mousse along or with your toppings of choice:

• Chocolate shavings,
• Fruit – sliced strawberries/banana, fresh raspberries/blueberries or other berries, etc.,
• Crushed nuts – i.e., pistachios, hazelnuts, etc.,
• A fruit compote,
• Whipped cream or coconut whipped cream.

More chocolatey recipes

• Chocolate Cake with Caramel
• Simple Homemade Chocolate Milk
• How To Make Healthy Dark Chocolate
• Chocolate Fudge
• Homemade Chocolate Mix

If you try this easy vegan chocolate mousse with avocado recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!