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    Home » Low-Carb Desserts » Avocado Chocolate Mousse

    Avocado Chocolate Mousse

    Last updated: Aug 22, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This rich and velvety avocado chocolate mousse is incredibly delicious. Made with just 6 ingredients, it's easy to make in your food processor.

    And in case you're wondering... no, you can't actually taste the avocado! It simply adds wonderful richness and creaminess.

    Avocado chocolate mousse served in a white bowl.

    The concept of this mousse sounds suspicious, for sure. A few months ago, I happened upon a photo of a gorgeous chocolate dessert on Pinterest. When I found out it was made with avocado, I shrugged it off as a gimmick. "That would never work!"

    But that photo, so rich and dark and decadent, kept haunting me. And every time I bought a ripe Haas avocado, I did not think about guacamole, avocado fries, or baked avocado eggs. Instead, I thought about chocolate mousse.

    I finally broke down and developed a version of it, and let me tell you, this mousse is incredible! Super rich and creamy, thick and chocolatey. The kind of dessert that you can't help but vocally ooh and aah over with each delicious spoonful. And you truly can't taste the avocado!

    In fact, this is one of the best chocolate desserts I have ever had (this chocolate pudding is another good one). I have made this recipe several times in the past few months, and each and every time it amazes me.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty dessert. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Avocado: It's important to use a very ripe Haas avocado in this recipe.

    Unsweetened cocoa powder: It's important to use Dutch-processed cocoa powder in this recipe. It's milder and less acidic than natural cocoa powder.

    Water: The water adds the moisture needed for achieving the perfect texture. Suggested alternatives are listed below.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Kosher salt: Just a dash - and you can skip it if you wish.

    Instructions

    Making this avocado chocolate mousse is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    You start by placing the avocado, cocoa powder, vanilla, sweetener, and salt in your food processor. I use a mini food processor.

    Process these ingredients until very smooth, about 1 minute. Taste and adjust as needed - you might need to add more cocoa powder, more sweetener, or both.

    A six-photo collage showing the steps for making an avocado chocolate mousse.

    Expert tips

    Making this recipe is easy, but here are a few tips for ensuring its success:

    1. Choose high-quality ingredients

    Obviously, with a simple recipe such as this, each of the ingredients must be top-quality.

    So the avocado must be ripe and creamy, not fibrous or watery. The cocoa powder should be of high quality too. And you should use good vanilla extract.

    2. Use Haas avocado and make sure it's ripe

    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 that of other varieties. Fibrous, watery avocado will obviously not work here.

    The avocado should be very ripe but still green and not brown on the inside.

    3. The cocoa powder must be Dutch-processed

    The label should say "processed with alkali." This will ensure a smoother, less acidic flavor.

    4. You will probably need to adjust the recipe

    Avocado chocolate mousse is one of those recipes where you'll probably need to adjust it to your taste. So after you process the ingredients, taste the mousse, and see if you feel like you need to add cocoa powder, sweetener, or water.

    If your avocado is larger than the one I typically use, around 7 oz without refuse (200 grams), try using ½ cup cocoa powder and ½ cup water, 2 teaspoons vanilla, and 2 teaspoons stevia glycerite (equals ⅔ cup sugar), then taste and adjust.

    5. Let it rest

    It’s really important to let the mousse rest for 30 minutes. The flavors meld and the texture improves as it rests.

    Frequently asked questions

    Does it really taste like a chocolate mousse?

    It does. It tastes like a rich, thick mousse. But please don’t expect it to taste like the real thing. Especially if you use stevia, it has a slight bitterness to it that not everyone will like.

    But it’s rich and chocolaty and decadent. My entire family loves it - even the teenagers.

    Can you taste the avocado?

    Surprisingly, no! If you add enough cocoa powder, you can't taste the avocado. It gives this dish texture, not flavor. Phew.

    Is this a make-ahead recipe?

    Because it contains raw avocado, I suggest you make this mousse on the day you plan on eating 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.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    1. You can use unsweetened almond milk instead of water.
    2. You can also use a liquid sugar-free sweetener (or pure maple syrup if you don't mind the carbs) and omit the water and the extra sweetener.

    Serving suggestions

    This mousse is excellent just as it is. If you want to get fancy, you can top it with berries, drizzle it with warmed-up peanut butter, or top it with whipped cream or chocolate whipped cream.

    Storing leftovers

    As mentioned above, because it contains raw avocado, I suggest you make this mousse on the day you plan on eating 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.

    Two photos of a chocolate mousse made with avocado.

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    Recipe Card

    Avocado chocolate mousse served in a white bowl with a napkin.
    4.96 from 145 votes
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    Amazing Avocado Chocolate Mousse

    Rich and velvety avocado chocolate mousse is incredibly delicious, and no, you can't taste the avocado!
    Prep Time15 minutes mins
    Rest time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 2 servings
    Calories: 149kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 medium Haas avocado very ripe (4.5 oz, 130 grams without refuse)
    • ⅓ cup unsweetened cocoa powder Dutch-processed (heaping)
    • ⅓ cup water
    • 1 teaspoon pure vanilla extract
    • 1 ½ teaspoon stevia glycerite (equals ½ cup sugar)
    • Dash Diamond Crystal kosher salt

    Instructions

    • Place the avocado, cocoa powder, water, vanilla, sweetener, and salt in your food processor bowl (I use a mini food processor).
    • Process until smooth and creamy, about one minute, stopping once to scrape the sides of the bowl with a spatula if needed.
    • Allow the mousse to rest at room temperature for about 30 minutes, then serve.

    Video

    Notes

    1. This is one of those recipes where you'll probably need to adjust it to your taste. So after you process the ingredients, taste the mousse, and see if you feel like you need to add cocoa powder, sweetener, or water.
    2. If your avocado is larger than the one I typically use, around 7 oz without refuse (200 grams), try using ½ cup cocoa powder and ½ cup water, 2 teaspoons vanilla, and 2 teaspoons stevia glycerite (equals ⅔ cup sugar), then taste and adjust.
    3. You can make the mousse a few hours ahead and refrigerate until ready to eat, but do remove it from the fridge 30 minutes before enjoying, to allow it to return to room temperature. Chocolate always tastes better at room temperature.
    4. The avocado needs to be Haas avocado and very ripe; the cocoa powder needs to be Dutch-processed (processed with alkali); and it's important to let the mousse rest for 30 minutes.

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    Nutrition per Serving

    Serving: 0.5recipe | Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 159mg | Fiber: 9g | Sugar: 1g
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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