Rich and velvety avocado chocolate mousse is paleo, dairy-free, and refined-sugar-free. Most importantly, it is incredibly delicious, and no, you can’t taste the avocado!
Avocado chocolate mousse sounds suspicious, for sure. A few months ago, I happened upon a photo of a rich, sumptuous-looking 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, but about chocolate mousse.
Until I finally broke down, sat at my computer and started researching. I found several recipes that looked promising. After mixing and matching a few of them, I settled on the recipe below.
Boy, is it good! 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.
In fact, this is one of the best chocolate desserts I have ever had (this paleo 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Very ripe Haas avocado
- Pure maple syrup
- Vanilla extract
- Kosher salt
- Unsweetened cocoa powder
How to make avocado chocolate mousse
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by placing the avocado, maple syrup, vanilla, and salt in your food processor.
- Process until smooth.
- Sift in the cocoa powder and process until very creamy.
Can you taste the avocado??
Surprisingly, no! You can’t taste the avocado. It gives this dish texture, not flavor. Phew.
Choose high-quality ingredients
Obviously, with a simple recipe such as this avocado chocolate mousse recipe, 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 real maple syrup and good vanilla extract.
Haas avocado is best in this recipe
It shouldn’t be too difficult to find Haas avocado – it’s the most popular avocado variety. Do use it rather than other variety.
It’s high in fat and its flesh is creamier than that of other variety. Fibrous, watery avocado will obviously not work here.
Is avocado chocolate mousse healthy?
Having said that, this mousse is high in carbs. You need quite a bit of maple syrup to counteract the natural bitterness of cacao. And despite being a natural ingredient, maple syrup IS basically sugar.
So if you need to eat a low-carb diet, this is obviously not a good fit for you. And even if not, this mousse should be enjoyed only once in a while.
Is avocado chocolate mousse 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, covered. But I wouldn’t try to keep it any longer than that.
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Avocado Chocolate Mousse
- 1 Haas avocado, large, very ripe (1 cup mashed, 200 grams)
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Dash kosher salt
- 1/2 cup unsweetened cocoa powder
- Place the avocado, maple syrup, vanilla and salt in food processor bowl. Process until smooth, about 30 seconds, stopping once to scrape the sides of the bowl with a spatula.
- Add the cocoa powder, sifting it with a mesh strainer to prevent lumps. Process about 1 more minute, stopping once to scrape the sides and bottom with a spatula (some maple syrup might remain unblended at the bottom), until very smooth and creamy.
- Divide the avocado mousse between four individual dessert bowls. Cover with plastic wrap and allow to rest at room temperature for about 30 minutes. Or make in advance and refrigerate until ready to eat, but remove the avocado chocolate mousse from the fridge 30 minutes before enjoying, to allow to return to room temperature. Chocolate always tastes better at room temperature.