Chocolate Avocado Mousse is thick and creamy and full of decadent chocolate! I promise this is one of the easiest dessert recipes you will ever make. Place everything in a food processor, turn it on, wait a minute and voila! Healthy chocolate mousse! Even though this recipe contains avocado, you can not taste the avocado that much. The deep chocolate flavor is definitely the star with the avocado providing more of a mouth feel.
I remember the first time I had chocolate avocado mousse. We had an Organic Avenue, a well-known juicery in New York City across the street from the yoga studio I worked at in the Upper East Side. I remember some of my coworkers going over there on their lunch breaks and coming back with $15 avocado mousse in the tiniest cup and telling me it was worth every penny. $15?! My chef mind went crazy. I could never justify paying that much for something so incredibly easy to make at home.
Traditional chocolate mousse uses either egg whites or whipped cream (or both) as a base. The best part about using avocado in this recipe, in my opinion is not having the mess to clean up. Whipping eggs and cream can take some time and can leave splatters all over the counter and on the kitchen walls. Being able to just throw a ripe avocado into a food processor means less clean up.
Another perk to using avocado is that the recipe will be vegan friendly. Someone who does not eat animal products can enjoy a dessert that is similar to French style chocolate mousse without missing out.
A couple notes about this recipe:
What kind of chocolate is used in Chocolate Avocado Mousse?
I like to use raw cacao powder in my recipe. Cocoa powder will also work. The reason I like to use raw cacao powder is that the cacao has not been treated with an alkalizing agent and has not been heated. Thus, preserving it's nutrients. There are other chocolate avocado mousse recipes out there and some use cocoa powder or melted chocolate.
Can I freeze Chocolate Avocado Mousse?
Yes! After making it, place it in a freezer safe container. It will last in the freezer for about one month. When you are ready to eat the mousse, allow it to thaw in the refrigerator rather than on the counter. This will keep the mousse cold and will thaw safely. Another option is to remove the mousse from the freezer, allow it to thaw partially and then re-whip it in the blender. It will be like a fudgy ice cream!
Can I make Chocolate Avocado Mousse in a blender?
I make my Chocolate Avocado Mousse in a food processor but if you don't have a processor, you can make it in a blender. If you are interested, this is the food processor that I use. I have an older model then the one linked. The 8 cup is perfect for what I usually use it for.
What's the difference between Chocolate Avocado Mousse and Chocolate Avocado Pudding?
While chocolate avocado mousse and pudding may seem different, there really isn't much of a difference. The difference is that chocolate avocado pudding usually has a non-dairy milk such as almond milk added. The addition of nut milk will slightly thin out the avocado giving you a lighter dessert rather than a thick and fudgy mousse. Check out this recipe from Marisa Moore for a vegan Chocolate Avocado Pudding.
SAVE TO PINTEREST!
Looking for more vegan chocolate dessert recipes? Make sure to check these out!
Chocolate Avocado Mousse
- 2 ripe avocados
- ½ cup cacao powder or cocoa powder
- ½ cup maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- Combine all ingredients in a food processor and blend until super creamy and smooth. Place the mousse in an airtight container until ready to eat or grab a spoon and eat right away! Enjoy!
Updated on 07/26/2020
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