Save The first time I served this at dinner, my friend kept asking what kind of fancy cream I had whipped up. When I finally told her it was avocado, she literally laughed out loud and asked for the recipe instead of a second glass of wine. That conversion moment, from skeptic to convert, pretty much sums up everything you need to know about this mousse.
I started making this during those late afternoon study sessions when my brain demanded chocolate but my body refused another sugar crash. The ritual of blending avocados with cocoa became my little rebellion against vending machine snacks, and somehow it turned into the dessert I now bring to absolutely everything.
Ingredients
- 2 large ripe avocados: These need to be perfectly ripe, giving slightly to gentle pressure, because underripe avocados will leave you with a weirdly textured mousse that no amount of blending can fix
- 1/3 cup unsweetened cocoa powder: Dutch process cocoa gives you that smooth, deep chocolate flavor, but regular cocoa powder works perfectly fine if thats what you have
- 1/4 cup plant based milk: Almond, oat, or soy milk all work, just use whatever you normally drink because you will notice the flavor
- 1/4 cup pure maple syrup: This adds just enough sweetness to balance the intense cocoa, but start with less if you prefer things on the darker side
- 1 tsp vanilla extract: Do not skip this because it rounds out all the flavors and makes it taste like a real dessert instead of just blended ingredients
- Pinch of sea salt: This tiny amount actually makes the chocolate flavor pop and keeps the mousse from tasting flat
Instructions
- The Big Blend:
- Toss the avocados, cocoa powder, plant milk, maple syrup, vanilla, and salt into your food processor or blender and let it run until everything is completely smooth and glossy
- The Scrape Down:
- Stop the machine to scrape down the sides and bottom, then blend again because stubborn avocado hiding under the blade will ruin the texture
- The Taste Test:
- Grab a spoon and taste the mousse, adding more maple syrup if you want it sweeter or more cocoa if you are craving that really intense chocolate experience
- The Portion:
- Spoon the mousse into your prettiest glasses or small bowls, tapping them gently on the counter to level the surface
- The Patience:
- Pop everything in the fridge for at least thirty minutes because this chilling time is non negotiable for that perfect set texture
- The Finish:
- Pile on fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes right before serving because these toppings make it feel like a restaurant dessert
Save My roommate walked in on me making this once and watched me dump avocados into the blender with cocoa powder, looking genuinely concerned about my mental state until she tasted it. Now she requests it for her birthday instead of cake, which pretty much says it all.
Making It Extra Airy
If you want that cloud like texture that feels almost too light to be real, fold in some whipped aquafaba or coconut cream after blending. The first time I tried this trick, I actually gasped at how fluffy it became, and now I do it whenever I am serving this to people I really want to impress.
Customizing The Chocolate Intensity
Some days you want that mellow chocolate vibe, and other days you need it to hit you like a dark chocolate bar. I have learned to start with less cocoa and taste as I go because you can always add more but you cannot take it back once that deep chocolate flavor is locked in.
Serving Like A Pro
The difference between this feeling like a healthy snack and an actual elegant dessert is all in the presentation and those little finishing touches. Take the extra thirty seconds to make it look beautiful because that is what transforms the experience completely.
- Use clear glasses so people can see that gorgeous dark color before they even take a bite
- Toast your nuts or coconut flakes because that warmth and crunch against the cold mousse is incredible
- Have everything ready to go in the fridge so you can pull this out when friends drop by unexpectedly
Save This recipe has become my secret weapon for every occasion that calls for something sweet but impressive. There is something deeply satisfying about watching people enjoy dessert that actually loves them back.
Recipe Help
- → What gives this dessert its creamy texture?
The ripe avocados provide a smooth, silky base that blends effortlessly with cocoa and plant-based milk for a rich texture.
- → Can I use different sweeteners?
Yes, maple syrup is suggested for natural sweetness, but agave syrup or honey can be used as alternatives.
- → How should I chill this dessert for best results?
Refrigerate for at least 30 minutes to allow the mousse to firm up and deepen its flavor.
- → Are there options to make it fluffier?
Folding in whipped aquafaba or coconut cream after blending creates a lighter, airier texture.
- → What toppings complement the flavors well?
Fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes all enhance texture and add bursts of flavor.