Recipes

Creamy chocolate avocado mousse in a bowl topped with cherries, blueberries, raspberries, mint and cocoa crumble, served on a plate with an avocado half, chocolate squares and scattered cocoa nibs.

Avocado Chocolate Mousse: A Decadent and Healthy Dessert

Indulge your sweet tooth without the guilt with this remarkably creamy, intensely rich, and surprisingly healthy avocado chocolate mousse. This simple yet sophisticated dessert transforms humble ingredients into a treat that satisfies even the most discerning palate.

Ingredients

Preparation:

The most appealing aspect of this dessert is its incredible ease of making. The entire process involves combining the few essential ingredients in a food processor or high-speed blender and processing until the mixture is perfectly smooth, luscious, and free of any avocado lumps. It sets quickly in the refrigerator, ready to be served chilled. This effortless dessert is full of decadent flavor and indulgence, making it a quick, go-to dessert for any occasion.

PREP:

20 minutes

TOTAL:

2.5 hours (for mousse)

SERVINGS: 6 - 1/2 cup servings

  • 5 ounces chopped semisweet chocolate or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
  • 2-3 large ripe avocados (about 8 ounces each)
  • 4-5 tablespoons unsweetened cocoa powder
  • 1/2 - 3/4 cup unsweetened almond milk (or milk of choice)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt or table salt is OK to use
  • 1–3 tablespoons light agave nectar or maple syrup, pure maple syrup may be substituted, though the flavor will change somewhat.

Directions

1) Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.

2) Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave (or other sweetener) if additional sweetness is desired.

3) Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings (optional).

Notes:

TO STORE: The mousse can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Freeze avocado mousse for up to 2 months. Defrost overnight before serving.

Nutrition

SERVING: 1(of 8), without toppings

CALORIES: 363 kcal, CARBOHYDRATES: 32g, PROTEIN: 6g, FAT: 30 g, SATURATED FAT: 9g, POLYUNSATURATED FAT: 2g, MONOUNSATURATED FAT: 14g, TRANS FAT: 1g, CHOLESTEROL: 2mg, POTASSIUM: 819 mg, FIBER: 13g, SUGAR: 15g, VITAMIN A: 161IU, VITAMIN C: 10mg, CALCIUM: 62mg, IRON: 4mg