This rich and velvety avocado chocolate mousse is incredibly delicious. Made with just six ingredients, it's easy to make in your food processor.
And in case you're wondering... you can't taste the avocado! It merely adds incredible richness and creaminess.
This mousse is delightful! It's rich and creamy, thick and chocolatey. It is the kind of dessert 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 it amazes me every time.
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Ingredients
You'll only need a few simple ingredients to make this mousse. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Avocado: To achieve a creamy mousse, use a very ripe Haas avocado.
- Unsweetened cocoa powder: Use Dutch-processed cocoa powder. It's milder and less acidic than natural cocoa powder.
- Water: The water adds the moisture needed to achieve the perfect texture.
- Vanilla extract: You should use the real thing - pure vanilla extract.
- Kosher salt: Just a dash - and you can skip it.
Variations
- You can use unsweetened almond milk instead of water.
- You can use a liquid sugar-free sweetener (or pure maple syrup if you don't mind the carbs) and omit the water and stevia.
- Substitute ½ teaspoon of almond, coconut, or orange extract for the vanilla extract.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the avocado, cocoa powder, water, vanilla, sweetener, and salt in your food processor. I use a mini food processor.
Process these ingredients until very smooth, for about 1 minute. The photo below shows the consistency you should achieve. Taste and adjust as needed - you might need to add more cocoa powder, sweetener, or water.
Let the mousse rest for 30 minutes at room temperature before serving. Look how wonderfully thick and creamy it is:
Expert Tips
Making this recipe is easy, but here are a few tips for ensuring its success:
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 of 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 still green and not brown on the inside.
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, sweetener, or water.
If your avocado is significantly larger than the one I typically use (around 4.5 ounces without refuse), try using ½ cup of cocoa powder and ½ cup of water, 2 teaspoons of vanilla, and 2 teaspoons of stevia glycerite (to equal ⅔ cup of sugar), then taste and adjust.
Let it rest.
It’s important to let the mousse rest for 30 minutes. The flavors meld, and the texture improves as it rests.
Recipe FAQs
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. 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.
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.
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. I don't recommend freezing this mousse.
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Recipe Card
Creamy Avocado Chocolate Mousse
Ingredients
- 1 medium Haas avocado - very ripe; 4.5 ounces, 130 grams without refuse
- â…“ cup unsweetened cocoa powder - Dutch-processed; heaping
- â…“ cup water
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon stevia glycerite - equals ½ cup of sugar
- Dash Diamond Crystal kosher salt - optional
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, 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, sweetener, or water as needed.
- Allow the mousse to rest at room temperature for 30 minutes, then serve.
Video
Notes
- If your avocado is significantly larger than the one I typically use, use ½ cup of cocoa powder and ½ cup of water, 2 teaspoons of vanilla, and 2 teaspoons of stevia glycerite (to equal ⅔ cup of sugar), then taste and adjust.
- You can make the mousse a few hours ahead and refrigerate until ready to eat, but remove it from the fridge 30 minutes before enjoying it to allow it to return to room temperature. Chocolate always tastes better at room temperature.
- The avocado needs to be Haas avocado and very ripe; the cocoa powder should be Dutch-processed (processed with alkali); and it's important to let the mousse rest for 30 minutes to allow the flavors to meld.
- 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. I don't recommend freezing this mousse.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
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