You’ll never believe how silky and decadent this creamy chocolate avocado mousse is—and it’s secretly healthy! I stumbled upon this recipe years ago when I needed a quick dairy-free dessert for a dinner party, and wow, did it steal the show. The avocado gives it the most luxurious texture, while the cocoa powder and maple syrup create that rich chocolate flavor you crave. What I love most? It comes together in just 10 minutes of active time—no cooking, no fancy techniques. Just blend, chill, and scoop into pretty glasses. Even my most skeptical friends (the “I don’t eat green desserts” types) keep asking for the recipe!
Table of contents:
Ingredients for Creamy Chocolate Avocado Mousse
Here’s the short-but-mighty ingredient list that makes magic happen. Every item matters—I’ve tested this a dozen times to get the ratios just right:
- 2 ripe avocados, pitted and scooped (no brown spots—we want buttery smoothness!)
- 1/4 cup unsweetened cocoa powder (the darker, the richer—I use Dutch-process)
- 1/4 cup pure maple syrup (or squeeze in half a medjool date if you’re feeling fancy)
- 1 tsp vanilla extract (the real stuff, not imitation—it makes a difference)
- 2 tbsp almond milk (or any milk you like—just a splash to get things blending)
- Pinch of salt (trust me, this makes the chocolate flavor *pop*)
That’s it! No weird additives, no dairy, just wholesome ingredients that blend into pure velvet.
How to Make Creamy Chocolate Avocado Mousse
This couldn’t be simpler—I promise! The hardest part is waiting for it to chill. Here’s exactly how I make it, with all my little tricks for that perfect silky texture.
Blending the Ingredients
First, grab your trusty blender or food processor. I’ve tried both, and honestly, either works great. Toss in those gorgeous ripe avocado halves (no skins, obviously—learned that the hard way once!). Add the cocoa powder, maple syrup, vanilla, almond milk, and that magical pinch of salt.
Now, blend on medium until it starts looking like chocolate pudding. Stop and scrape down the sides—those sneaky avocado bits love to hide in corners! Blend again until it’s completely smooth, with zero lumps. If it’s fighting you, add another teaspoon of milk. You want it thick but pourable, like melted ice cream.
Chilling the Mousse
Here’s where patience pays off. Spoon the mousse into ramekins or pretty glasses, then pop them in the fridge. That 30-minute chill isn’t just for show—it lets the flavors deepen and the texture set up properly. The avocados firm up just enough to give that classic mousse mouthfeel.
Pro tip: If you’re serving guests, you can make this up to 4 hours ahead. Just cover with plastic wrap pressed right against the surface to prevent browning. The wait is torture, but oh, the payoff!
Why You’ll Love This Creamy Chocolate Avocado Mousse
This recipe checks all the boxes—here’s why it’s become my go-to dessert for everything from last-minute cravings to dinner parties:
- Decadent but guilt-free – All that rich chocolate flavor comes with fiber and healthy fats instead of cream
- Ready in 10 minutes (plus chilling) – No baking, no fuss, just blend and forget
- Naturally dairy-free & vegan – Perfect for dietary restrictions without sacrificing taste
- Foolproof texture – The avocado creates a silky-smooth mousse no one will believe is “healthy”
Seriously, it’s like eating chocolate pudding clouds. Even my kids beg for seconds!
Tips for Perfect Creamy Chocolate Avocado Mousse
After making this dozens of times, I’ve picked up some game-changing tricks:
- Test avocado ripeness by gently pressing near the stem—it should yield slightly but not feel mushy
- Taste as you blend—add more maple syrup if you like it sweeter, or extra cocoa for intense chocolate flavor
- A splash of espresso powder (about 1/4 tsp) makes the chocolate taste even richer without being coffee-flavored
- Room temperature avocados blend smoother than cold ones straight from the fridge
Follow these, and you’ll get mousse so dreamy, no one will guess it’s made with avocado!
Ingredient Substitutions
Out of something? No worries—this recipe is super flexible! Swap maple syrup with agave or honey (not strictly vegan, though). For the cocoa powder, cacao powder works great—just expect a slightly fruitier chocolate flavor. And if you’re out of almond milk, any milk (even coconut!) will do in a pinch. The avocado is non-negotiable though—that’s our magic ingredient!
Serving Suggestions for Creamy Chocolate Avocado Mousse
Oh, the possibilities! I love serving this mousse in pretty glasses with fresh raspberries on top—their tartness cuts through the richness perfectly. For crunch, sprinkle with toasted almond slices or cacao nibs. Feeling fancy? A dollop of coconut whipped cream takes it over the top. My kids go wild when I drizzle melted dark chocolate in zigzags over theirs—shh, I won’t tell them it’s still healthy!
Storage & Reheating
Keep your mousse fresh by storing it in an airtight container in the fridge—it’ll stay dreamy for up to 2 days. Trust me, don’t freeze it or you’ll lose that perfect creamy texture. I always make extra because it somehow tastes even better the next day!
Creamy Chocolate Avocado Mousse FAQs
Can I use frozen avocado?
Fresh is definitely best here! Frozen avocado tends to get watery when thawed, which’ll give your mousse a weird texture. If you’re in a pinch, thaw completely and pat dry with paper towels—but promise me you’ll try it with fresh ripe avocados next time!
Is this keto-friendly?
Almost! Just swap the maple syrup with a keto sweetener like erythritol or monk fruit (start with 2 tbsp and adjust to taste). The avocado and cocoa are already perfect for low-carb diets—you’ll get all that rich chocolate flavor without the sugar crash.
Why does mine taste like avocado?
Oh no—this happened to me once too! Either your avocados weren’t ripe enough (they should be super soft) or you skimped on the cocoa/sweetener. The magic ratio is key! Blend in an extra tablespoon of cocoa powder and a teaspoon of maple syrup to balance it out.
Nutritional Information
Here’s the scoop per serving (about 1/2 cup): 180 calories, 12g healthy fats, and 6g fiber. Remember—values are estimates and may vary slightly based on your specific ingredients!
Go whip up this dreamy mousse—then come back and tell me how much you loved it in the comments! You can also find more recipes on our site, or check out our Pinterest for more inspiration.
Silky 10-Minute Creamy Chocolate Avocado Mousse Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A rich and creamy chocolate mousse made with avocado for a healthy twist. It’s dairy-free, smooth, and naturally sweetened.
Ingredients
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp almond milk
- Pinch of salt
Instructions
- Scoop the avocado flesh into a blender.
- Add cocoa powder, maple syrup, vanilla extract, almond milk, and salt.
- Blend until smooth and creamy.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Use ripe avocados for the best texture.
- Adjust sweetness to taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: International
