Chocolate Avocado Mousse (Printable)

Luxuriously creamy chocolate dessert made with ripe avocados and natural sweeteners.

# What You Need:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Garnish (optional)

07 - Fresh berries
08 - Shaved dark chocolate
09 - Coconut whipped cream
10 - Mint leaves

# How-To Steps:

01 - In a food processor or high-speed blender, combine avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and salt.
02 - Blend until completely smooth and creamy, pausing to scrape down the sides as needed.
03 - Taste the mixture and add more maple syrup if additional sweetness is desired.
04 - Spoon the mousse into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and texture to set.
06 - Before serving, garnish with fresh berries, shaved dark chocolate, coconut whipped cream, or mint leaves as preferred.

# Helpful Tips:

01 -
  • Ready in 10 minutes with zero cooking involved, so it's perfect for when you want dessert without the effort.
  • So creamy it tastes like you cheated, but you're actually sneaking in healthy fats and fruit.
  • Works for every dietary restriction I can think of—vegan friends, gluten-free eaters, dairy avoiders all gather around the same bowl.
02 -
  • Avocado oxidizes and browns if left exposed, so keep finished mousse covered until the last possible moment, or accept that a thin brown layer might develop (it still tastes fine, just looks less pristine).
  • The milk-to-avocado ratio makes or breaks this—too little and you'll be fighting your blender, too much and it becomes a liquid chocolate shake instead of a spoonable mousse.
03 -
  • The moment your avocados are ripe enough, make this—don't wait for them to get softer, because that window closes fast and browning begins.
  • Invest in good cocoa powder if you're going to make this regularly; the difference between cheap and quality is noticeable in a recipe with so few ingredients where cocoa is the star.

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