This avocado chocolate mousse is rich, creamy, and easy to make in your food processor. You won't taste the avocado!
This mousse is rich and creamy, thick and chocolatey. It's the kind of dessert you can't help but vocally ooh and aah over with each delicious spoonful. In fact, this is one of the best chocolate desserts I have ever had. I have made this recipe several times in the past few months, and it amazes me every time.
Ingredients
This is a four-ingredient recipe! See the recipe card for exact measurements. Here are my comments on the ingredients.
- Avocado: To achieve a creamy mousse, use a ripe Haas avocado.
- Unsweetened cocoa powder: Please use Dutch-processed cocoa powder. It's milder and less acidic than natural cocoa powder.
- Maple syrup: Real or sugar-free. It adds moisture as well as sweetness.
- Vanilla extract: You can substitute ½ teaspoon of almond, coconut, or orange extract.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the ingredients in your food processor. I use the "chop" setting in this mini food processor.
Process until very smooth, for about 1 minute. The photo below shows the consistency you should achieve.
Let the mousse rest at room temperature for 30 minutes before serving. Look how wonderfully thick and creamy it is:
Recipe Tips
Choose high-quality ingredients.
With a simple recipe such as this, each ingredient must be top-quality. The avocado must be ripe and creamy, not fibrous or watery. The cocoa powder should be high-quality, too. And you should use good vanilla extract.
Use a ripe Haas avocado.
It shouldn't be too difficult to find Haas avocado - it's the most popular avocado variety. It's high in fat, and its flesh is creamier than other varieties. Fibrous, watery avocados will not work here. The avocado should be ripe but not overripe - its flesh should not be brown (brown is bitter).
The cocoa powder must be Dutch-processed.
The label should say "processed with alkali." This will ensure a smoother, less acidic flavor.
You will probably need to adjust the recipe.
This is one of those recipes where you'll probably need to adjust it to your taste. After you process the ingredients, taste the mousse and see if you'd like to add cocoa powder or sweetener.
Recipe FAQs
It does. It's not as airy as true chocolate mousse - it's thick and creamy, as the image below shows - but it's rich and chocolaty and decadent. My entire family loves it - even the teenagers.
Surprisingly, no! If you add enough cocoa powder, you can't taste the avocado. It gives the mousse texture, not flavor.
Yes. It's important to let the mousse rest for 30 minutes. The flavors meld, and the texture improves as it rests.
Because it contains raw avocado, I suggest making this mousse on the day you plan to eat it. You can make it a few hours in advance and refrigerate it covered. But I wouldn't try to keep it any longer than that. I don't recommend freezing this mousse. Its texture will be off after thawing.
Serving Suggestions
This mousse is amazing on its own, but you can top it with whipped cream and serve it with berries if you wish, as shown in the photo below.
Recipe Card
Creamy Avocado Chocolate Mousse
Video
Ingredients
- 1 large Haas avocado - ripe; 200 grams without refuse, 1 cup mashed
- ½ cup unsweetened cocoa powder - processed with alkali; 40 grams
- ½ cup maple syrup - real or sugar-free
- 1 teaspoon pure vanilla extract
Instructions
- Place the avocado, cocoa powder, maple syrup, and vanilla in your food processor bowl. I use the "chop" setting in this mini food processor.
- Process until smooth and creamy, for about one minute, stopping once to scrape the sides of the bowl with a spatula if needed.
- When done, the mousse should be thick and creamy. Taste it and add more cocoa powder or sweetener if needed.
- Allow the mousse to rest at room temperature for 30 minutes before serving. THis allows the flavors to meld.
Notes
- No, you can't taste the avocado. 🙂 It adds volume and creaminess, not flavor.
- You can replace the maple syrup with stevia (follow the package conversion instructions) and add ½ cup of water. This version is shown in the video above. However, this could result in a slightly bitter aftertaste, espcially if you're not used to stevia.
- The nutrition info assumes that this sugar-free maple syrup was used, and the sugar alcohols were subtracted from the carb count. If using real maple syrup, each serving has 216 calories, 38 grams of carbs, 25 grams of sugar, 7 grams of fiber, 9 grams of fat (2 grams saturated), 3 grams of protein, and 9 grams of sodium.
- The avocado should be a Haas variety and very ripe, but not overripe - the flesh should be creamy and green. Brownish flesh can taste off and be bitter.
- The cocoa powder must be Dutch-processed (processed with alkali). Natural cocoa powder is too acidic.
- Make-ahead and storage: Because it contains raw avocado, I suggest making this mousse on the day you plan to eat it. You can make it a few hours in advance and refrigerate it covered. But I wouldn't try to keep it any longer than that. I don't recommend freezing this mousse, as the texture will be off after thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rory says
I can't believe it's made with avocado! Wow! Mind blowing.
Vered DeLeeuw says
Glad you liked it, Rory! I agree - it IS mind-blowing. 🙂
Bethany says
The texture was awesome and the initial flavor really nice. However, there was a bitter after taste that I could not fix with adjusting the amounts. What am I doing wrong?
Vered DeLeeuw says
Hi Bethany,
I believe you used the previous version of this recipe, which called for stevia and water. I have now changed it to recommend maple syrup (real or sugar-free). This should prevent the bitter aftertaste you've experienced.