Pin it I discovered this mousse completely by accident one Saturday afternoon when I was trying to use up three avocados that were getting soft, and I grabbed cocoa powder instead of thinking through what I was doing. The result was so unexpectedly silky and decadent that I kept the kitchen door closed so nobody would catch me eating it straight from the bowl. Now it's become my go-to when I want something that feels indulgent but doesn't require an apology the next morning.
My friend Sarah came over for lunch and I made this without telling her it was avocado-based. Watching her guess what made it so creamy was worth the whole afternoon, especially when she demanded the recipe while pretending she wasn't impressed. She's made it at least a dozen times since then, often with an extra drizzle of that dark chocolate she keeps in her pantry.
Ingredients
- Ripe avocados: Use ones that yield slightly to a gentle squeeze—too firm and your mousse will be grainy, too soft and it becomes mushy.
- Unsweetened cocoa powder: This is where the chocolate flavor lives, so don't skimp on quality or you'll taste the difference.
- Plant-based milk: This acts as the liquid bridge that brings everything together smoothly; almond and oat work beautifully.
- Maple syrup: It dissolves instantly and doesn't add a competing flavor like some sweeteners do.
- Vanilla extract: A teaspoon rounds out the chocolate without announcing itself.
- Sea salt: Just a pinch makes the cocoa sing and balances the sweetness.
Instructions
- Combine your base:
- Add avocados, cocoa powder, milk, maple syrup, vanilla, and salt to your food processor or blender. This should look slightly chaotic at first, like cocoa-dusted chunks in cream.
- Blend until creamy:
- Process until you can't see any streaks of avocado or cocoa—about thirty to forty seconds of steady blending. Pause and scrape the sides halfway through because things stick.
- Taste and adjust:
- Spoon a small taste onto your finger and decide if it needs more sweetness or more chocolate depth. Blend again if you do.
- Divide into glasses:
- Spoon the mousse into serving bowls or small wine glasses while it's still at room temperature, which makes portioning easier.
- Chill for texture:
- Let it rest in the refrigerator for at least thirty minutes so it firms up slightly and the flavors settle into each other.
- Top and serve:
- Add berries, chocolate shavings, nuts, or coconut flakes right before eating so they stay crisp instead of softening into the mousse.
Pin it There's something almost magical about serving this to someone who's never trusted avocado in a dessert before. That moment when skepticism turns into a request for seconds reminds me why cooking for people matters so much.
Making It Feel More Special
If you want to turn this into something you'd serve at a dinner party, whip up some aquafaba or coconut cream separately and fold it in gently after blending—this creates an airier texture that feels more restaurant-like. The mousse also plays beautifully with texture contrasts, so toasted nuts add a welcome crunch and dark chocolate shavings remind you that you're eating something actually good for you.
Flavor Variations Worth Trying
Dutch-process cocoa powder gives you a deeper, almost wine-like chocolate flavor if you want to go in that direction. A tiny bit of espresso powder—just a quarter teaspoon—adds a complexity that people can't quite name but absolutely notice. You could also swap the maple syrup for honey if strict veganism isn't your requirement, or experiment with almond extract alongside the vanilla for a slightly different character.
Storage and Serving Ideas
This mousse stays fresh in the refrigerator for about three days before the avocado starts to show its age. Serve it chilled next to espresso for an elegant finish, or pair it with something light like a dessert wine if you want to lean into the indulgence. Some people layer it with granola or crushed cookies for texture, and honestly, you can't go wrong.
- Make these in small jars the night before if you're planning a brunch—they look impressive and taste perfect straight from the fridge.
- If you're doubling the recipe for guests, blend in batches rather than overstuffing your processor, which actually does affect the final texture.
- Leftover toppings stay crisp in a sealed container, so you can prep your nuts and chocolate days ahead.
Pin it This is one of those recipes that proved to me you don't need flour, eggs, or an oven to make something that feels like a proper dessert. Once you've made it once, it becomes automatic—the kind of thing you can pull together on a Tuesday without thinking.
Recipe FAQs
- → What gives the mousse its creamy texture?
The ripe avocados provide a silky smooth base, while blending with plant-based milk and cocoa creates a rich consistency.
- → Can I adjust the sweetness of the mousse?
Yes, you can modify the amount of pure maple syrup or agave syrup to match your preferred level of sweetness.
- → Are there any suggested toppings?
Fresh berries, shaved dark chocolate, toasted nuts, and coconut flakes all pair well to add texture and flavor.
- → How long should the mousse chill before serving?
Chilling for at least 30 minutes helps the mousse set and enhances its smooth texture.
- → Is this dessert suitable for special diets?
Yes, it is naturally vegan, gluten-free, and dairy-free, making it suitable for various dietary needs.