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Avocado Chocolate Mousse

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe avocados Hass preferred; soft but not stringy
  • 1/3 cup unsweetened cocoa powder Dutch-processed if you want a smoother, less acidic finish
  • 1/4 to 1/3 cup maple syrup or honey adjust to taste; start lower
  • 2–3 tablespoons dairy-free milk almond, oat, or regular milk if not vegan
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional boosters
  • Toppings optional; shaved chocolate, cacao nibs, flaky sea salt, berries, coconut whipped cream, chopped nuts
  • 1 teaspoon instant espresso powder amplifies chocolate flavor
  • 1–2 tablespoons melted dark chocolate for extra richness
  • 1 tablespoon almond or peanut butter for nutty depth
  • 1/4 teaspoon cinnamon or a pinch of chili powder for warmth and intrigue

Method
 

  1. Halve, pit, and scoop out the flesh. Make sure they're ripe—bright green and buttery, no brown strings or bruises.
  2. Add avocado, cocoa powder, 1/4 cup sweetener, 2 tablespoons milk, vanilla, and a pinch of salt. Toss in any optional boosters.
  3. Process for 30–60 seconds. Scrape down the sides and blend again. Add more milk 1 teaspoon at a time if needed for smoother flow.
  4. Adjust sweetness, salt, or cocoa. For deeper chocolate, add espresso powder or melted dark chocolate and pulse again.
  5. Spoon into small jars or ramekins. Cover and refrigerate at least 30–60 minutes for best texture. Patience = velvet.
  6. Top with berries, cacao nibs, or a dash of flaky salt. Serve cold and act like you spent hours whisking.