Avocado chocolate mousse is rich, creamy, and oh-so-decadent—and you will never guess that the main ingredient is avocado! This naturally vegan dessert is easy to whip up and impossible to resist.
Avocado mousse combines the creamy texture of avocado with the decadence of cocoa powder to create a stealthily healthy dessert. Rich in healthy fats and antioxidants, avocado mousse is one of those vegan desserts that even non-vegans will love—and you don’t have to feel guilty indulging. If you love my avocado chocolate ice cream, this recipe will be a favourite too!
Why You’ll Love Avocado Chocolate Mousse
- Easier than traditional chocolate mousse. This recipe is literally just a matter of blending a few ingredients together, making it the perfect choice for those last-minute dessert cravings.
- Healthier option. By using avocado as the base, this mousse is loaded with healthy fats and nutrients such as fiber, potassium, and vitamins C and E. It’s also lower in sugar compared to traditional chocolate mousse recipes.
- Naturally vegan. An avocado base also means that this mousse doesn’t rely on eggs, butter, and heavy cream (or vegan substitutes) to achieve its rich, creamy texture.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hass avocados – Make sure they’re ripe! To ripen avocados faster, place them in a paper bag at room temperature for 2-3 days until they give slightly when pressed.
- Unsweetened cocoa powder – Or cacao powder, which is less processed.
- Agave nectar – Or your sweetener of choice. Date syrup works well too!
- Unsweetened plant milk
- Vanilla extract
- Salt – Just a pinch brings out the best of this avocado chocolate mousse. (I use the same trick in my vegan hot chocolate.)
How to Make Avocado Chocolate Mousse
- Blend. Add everything to a blender and blend until smooth.
- Chill. Divide the mousse into 4 ramekins, then cover and chill for an hour.
- Serve. Enjoy with fresh berries or another garnish (see below).
Tips for Success
- Choose ripe avocados. The texture and flavour of your mousse depends heavily on the ripeness of your avocados. Make sure they are soft to the touch but not overripe.
- Blend until completely smooth. To achieve the best consistency, blend the mixture until there’s no trace of avocado chunks. Stopping to scrape down the sides of your blender can help ensure that all the ingredients are thoroughly mixed.
- Adjust sweetness to taste. Taste the mousse and add more agave nectar if desired.
Garnish Ideas
- Fresh berries. My favourite topping! Strawberries and raspberries add a burst of flavour and a pop of color to your avocado chocolate mousse.
- Whipped cream. A dollop of cashew whipped cream or coconut whipped cream provides a light and airy contrast to the rich mousse.
- Chocolate shavings. For an extra touch of decadence, top your mousse with dark or white chocolate shavings. You can make these yourself by running a vegetable peeler along the side of a chocolate bar.
- Mint leaves. This will make your avocado chocolate mousse look like it came straight out of a fancy restaurant!
How to Store
Avocado chocolate mousse can be stored in the refrigerator for up to 3 days; just be sure to wrap it tightly or store it in an airtight container.
Can I Freeze This Recipe?
You can freeze avocado mousse for up to 3 months. Eat it frozen or thaw it in the refrigerator before enjoying.
More Vegan Dessert Recipes
Enjoy friends! If you make this avocado chocolate mousse, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Avocado Chocolate Mousse
This easy avocado chocolate mousse recipe is rich, creamy, and oh-so-decadent—and you will never guess that the main ingredient is avocado!
- 2 large Hass avocados, ripe
- ½ cup unsweetened cocoa powder, 50 grams
- ⅓ cup agave nectar, 117 grams
- ⅓ cup unsweetened plant milk, 118 ml
- 1 teaspoon vanilla extract, 4.2 grams
- A pinch of salt
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Combine the avocado, cocoa powder, agave, plant milk, vanilla, and salt in a blender. Blend until smooth.
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Spoon the avocado mousse into 4 ramekins, cover each with plastic wrap, and chill for 1 hour.
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Serve cold with fresh berries.
To freeze: You can freeze avocado mousse for up to 3 months. Eat it frozen or thaw it in the refrigerator before enjoying.
Calories: 254kcal, Carbohydrates: 30g, Protein: 5g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 93mg, Potassium: 681mg, Fiber: 11g, Sugar: 14g, Vitamin A: 224IU, Vitamin C: 15mg, Calcium: 54mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
