This Chocolate Mousse from Avocado is the dessert you didn’t know you needed! Perfectly smooth and decadent, this healthy dessert is sure to satisfy even the most intense chocolate cravings!
Go on, read it again! Say it with me now! Chocolate mousse from avocado. As strange as that sounds, it really works! I promise there is no bitter or yucky taste of the avocado shining through and it comes together in just 5 minutes.
This guilt free dessert also makes a great breakfast or midday pick-me-up. My favourite part? Tricking people who would really never guess that this chocolate mousse is made from avocados! Your favourite part? You probably already have the rest of the ingredients on hand and can get started on making it right away!
Alright, y’all already know me. Avocados just haaave to be disguised in order for me to eat them…hence the whole chocolate mousse from avocado thing. The only exception to eating an avocado in its purest form for me is guacamole. Because, well, mine is SO good that even avocado haters will love it! I’m living proof!
But anyway, I used to be an avocado lover back, back, back in the day. Perhaps I ate too many of them which is likely the reason I despise them now. Buuuut, when you add chocolate to the mix, there’s just something magical that happens…Am I right? And when that chocolate comes in the form of a HEALTHY dessert that will literally impress (ok, half shock and half impress) the entire crowd, you just KNOW you have a winner. I meannnn, have you tried my fudgy (AF) chocolate avocado brownies yet?!
This chocolate mousse is super easy to make and literally comes to the rescue when you want to eat something sweet but reeeeally don’t want to hurt the waistline. It’s made with simple and natural ingredients and will definitely satisfy anyone’s chocolate craving. Besides, I personally can’t think of a better way to enjoy an avocado 😉 Who knew all I had to do was douse it in chocolate to love it again?!
INGREDIENTS YOU’LL NEED
These 7 simple ingredients are all you need to make chocolate mousse from avocado. So, go raid the pantry and let’s get started in making this healthy treat! Here’s what you’re gonna need in a little bit more detail:
- The Avocados: Heck yes! All praise the avocado for making this chocolate mousse a healthy and guilt free dessert! Avocados are high in good fats, high in fibre and are 100% cholesterol free. They’re packed with good vitamins and minerals and are the base of this satisfying, filling and unique dessert. Medium sized RIPE avocados work best for this recipe. The mousse won’t reach a smooth or creamy enough consistency if you use an avocado that is still unripe. Also, the bitterness of the avocado will shine through the overall dessert if it’s not ripe enough. It should be soft to the touch (but not mushy) with a little give when you gently squeeze it.
- Cocoa Powder: Where the rich chocolate-y flavour comes from, part 1. Adds decadence. I used raw cocoa powder which has more of a distinct bitter taste. However, you can use whatever cocoa powder you have on hand.
- Chocolate Chips: Where the chocolate-y flavour comes from, part 2. Adds more decadence. Melting the chocolate chips beforehand makes the mousse creamy and velvety. I used milk chocolate to balance out the flavours and get a lighter tasting mousse but you can use whatever kind you prefer. RECIPE NOTE: you may have to add more sweetener if using semi-sweet or dark chocolate chips instead.
- Vanilla Extract: Balances and enhances the overall flavour of the mousse when mixed with the rest of the ingredients. What’s a dessert without a little vanilla extract?!
- Honey: For sweetness and plays an important role in balancing out the bitterness from the cocoa powder and avocado. I used (a raspberry) honey but you can use whatever sweetener you have on hand or prefer. Maple syrup, agave syrup, date syrup, or coconut sugar are all good options, especially if you’re looking to make this chocolate mousse vegan. PRO TIP: Start with 4 tbsp of sweetener, taste, then add more as needed.
- Milk: Helps to thin out the mousse and with the general overall consistency of the dessert. If you want more of a pudding like consistency (thinner), use more milk. If you prefer more of a mousse like consistency (thicker), use less milk. I used regular lactose free milk here but any milk you have on hand or your favourite will do the trick. Easily make this chocolate avocado mousse vegan or dairy free by using plant based milks such as cashew or almond.
- Salt: Cuts through the bitterness and sweetness and provides the ultimate balance to this dessert. A little pinch is all you need to really bring all the flavours together.
HOW TO MAKE CHOCOLATE MOUSSE FROM AVOCADO (KEY TIPS)
You can find full instructions for how to make this healthy chocolate mousse in the recipe card down below, but here are a few quick tips to keep in mind:
- Use ripe avocados. Unripe avocados will make this chocolate mousse taste bitter and you’ll definitely be able to taste them even under all that chocolate! Besides, ripe avocados help in providing that creamy, smooth, velvety texture. The last thing you want in this chocolate mousse is chunks of avocado!
- Use a food processor to combine the ingredients. This not only ensures that all the ingredients combine perfectly but also helps with the overall texture of the mousse. If you don’t have a food processor, you can try using a blender although you may have a difficult time getting everything blended properly. Using a hand blender or electric mixer might be the better option.
- You can control the consistency of the mousse by how much liquid you add. In this case, the melted chocolate chips, milk and honey will affect the overall consistency of the mousse. Adjust their quantities by adding less liquid if you prefer a thicker mousse (i.e. less milk or coconut sugar instead of liquid honey).
- You can definitely enjoy the mousse right away but for a more distinct chocolate flavour, chill it in the fridge for at least 30 minutes before digging in. RECIPE NOTE: The consistency of the mousse might feel a bit like pudding at first but it’ll firm up the longer it sits in the fridge.
- Although not necessary, if you’re feeling a little fancy, feel free to get crazy with it and add some toppings. Whipped cream, coconut flakes, extra chocolate chips or shavings, granola, fresh fruit or jam are some good options.
FREQUENTLY ASKED QUESTIONS
No, you really can’t taste the avocado! Trust me, I’m an avocado hater! The chocolate from the cocoa powder and chocolate chips do a heck of a good job masking it 😉 But remember, use a ripe avocado to avoid the taste shining through.
Nothing, my friend! In fact, give yourself a pat on the back because you’ve actually done it right! The chocolate mousse will have a pudding like consistency if you choose to add the whole 1/4 cup of milk like I did and eat it right away. For a thicker consistency, add less liquid (in the form of both milk and sweetener). Keep in mind that the mousse will stiffen up a bit as it sits in the fridge. The longer it sits, the thicker and more mousse like it will become.
Any leftover chocolate avocado mousse should be stored in an airtight container and kept in the fridge. It’ll be good for up to 4 days.
Yes, you sure can (for up to 3 months)! As a matter of fact, it’s even good eaten frozen! However, if you don’t fancy that, simply defrost it in the fridge overnight then enjoy. PRO TIP: Separate it into individual size portions and then freeze. This way, you can just take out what you need when you need it!
LOVE MOUSSE? Try my keto friendly pumpkin mousse recipe next!
MORE KID-APPROVED HIDDEN VEGGIE FAVOURITES
EDIBLE COOKIE DOUGH (MADE FROM CHICKPEAS!)
HIDDEN ZUCCHINI TURKEY BURGERS
CREAMY CAULIFLOWER ‘POTATO’ SALAD
FUDGY AF CHOCOLATE AVOCADO BROWNIES
LOVE THIS RECIPE? PIN IT FOR LATER!
CHOCOLATE AVOCADO MOUSSE RECIPE
Ingredients
- 2 medium Avocados ripe
- ½ cup Chocolate Chips
- 4-6 tbsp Sweetener of Choice* (I used raspberry honey)
- 2-4 tbsp Milk of Choice* (I used regular lactose-free)
- ¼ cup Cocoa Powder
- 1 tbsp Vanilla Extract
- Pinch of Salt
Instructions
- Add the chocolate chips to a small bowl and heat, in 30 second increments, in the microwave stirring between each one, until the chocolate is all melted. Alternatively, melt it over the stove top keeping a close eye, stirring frequently to ensure it doesn't burn. Allow to cool slightly.
- In the body of a food processor or blender, add the flesh of the 2 avocados, the cocoa powder, the vanilla extract, salt, cooled melted chocolate, and as much sweetener and milk as desired (see notes).
- Blend until smooth, scraping down the sides and bottom of the bowl as needed.
- Serve as is or chill and/or top with all your favourite toppings! Enjoy!
Video
Notes
Nutrition
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