Dark Chocolate Avocado Mousse

The first time I served this at a dinner party, nobody could guess the secret ingredient. My friend Sarah actually said "this tastes like the most decadent mousse I've ever had, what's in it?" When I whispered "avocados," she stared at me in disbelief. That moment of watching someone take another bite, eyes wide with the realization that healthy could taste this indulgent, that's why this recipe lives in my permanent rotation.

Last summer, my niece was staying with me and we had an overabundance of ripe avocados from my sister's tree. We made batches of this mousse, experimenting with different toppings and eating it on the back porch while the fireflies came out. She still asks for "that special chocolate pudding" every time she visits.

Ingredients

• 2 ripe avocados: These create that incredibly creamy texture without any dairy, so pick ones that yield slightly to gentle pressure
• 100 g dark chocolate 70% cocoa or higher: Melt this carefully and let it cool slightly so it doesn't scramble the avocado when they meet
• 3 tbsp unsweetened cocoa powder: Deepens the chocolate flavor without making it bitter
• 4 tbsp maple syrup or honey: Start with this and adjust, because avocado bitterness varies
• 1 tsp vanilla extract: Pure vanilla makes everything taste more expensive
• Pinch of sea salt: Just enough to make the chocolate sing
• 2 tbsp coconut milk or plant milk: Helps everything blend into pure silk
• 150 g mixed fresh berries: Tart berries cut through the richness perfectly
• 1 tbsp chopped pistachios: That little crunch against the smooth mousse is magical

Instructions

Blend your base:

Throw those avocados, melted chocolate, cocoa powder, maple syrup, vanilla, salt, and coconut milk into your food processor. Let it run for a full two minutes, scraping down the sides once, until it's absolutely silky and no green specks remain.

Taste and adjust:

Dip a spoon in and see what you think. If it needs more sweetness, add another tablespoon of maple syrup and blend briefly.

Portion and chill:

Divide the mousse among four pretty glasses or bowls and pop them in the fridge for at least an hour. This rest time is non-negotiable.

Garnish with love:

Right before serving, pile on those fresh berries and scatter the nuts and mint leaves. Let everyone add their own toppings family-style.

Pin it

This became my go-to dessert for dinner parties after I realized I could make it hours ahead and pull it out looking gorgeous. There's something so satisfying about serving something that feels indulgent but is actually full of healthy fats and antioxidants.

Making It Your Own

I've discovered that orange zest added during blending gives it a chocolate-orange vibe that people go crazy for. A splash of espresso powder turns it into mocha mousse. Sometimes I swirl in some raspberry puree before chilling for a pretty marble effect.

Serving Suggestions

Glass coupes show off the layers beautifully if you're feeling fancy, but mason jars work perfectly for casual gatherings. I've also served it in hollowed-out chocolate cups for extra drama, though that's definitely a special occasion move.

Storage and Make-Ahead Tips

This mousse actually gets better after a day in the fridge, so feel free to make it up to 48 hours before serving. Press plastic wrap directly onto the surface to prevent any discoloration, though honestly the dark chocolate usually hides any browning anyway.

• Let it sit at room temperature for 10 minutes before serving if it's been chilling longer than a few hours
• The topping is best added right before serving so the berries stay fresh
• Leftovers rarely happen but they make a pretty incredible breakfast

Pin it

Every time I make this, I'm reminded that the simplest recipes often bring the most joy. Here's to chocolate that loves you back.

Recipe FAQs

→ How does avocado work in chocolate mousse?

Avocados provide a creamy, buttery texture that mimics traditional mousse made with heavy cream. Their mild flavor allows the rich dark chocolate and cocoa to shine through while creating a smooth, velvety consistency.

→ Can I taste the avocado in this mousse?

When blended with dark chocolate, cocoa powder, and sweetener, the avocado flavor becomes nearly undetectable. The result tastes like a classic rich chocolate dessert with no hint of avocado.

→ How long does this mousse keep in the refrigerator?

The mousse can be stored covered in the refrigerator for up to 2 days. The flavors actually develop and improve after sitting for a few hours, making it perfect for preparing ahead of time.

→ What type of dark chocolate works best?

Use dark chocolate with at least 70% cocoa content for the best flavor. Higher quality chocolate will result in a richer, more intense chocolate taste that balances well with the creamy avocado base.

→ Can I make this mousse without sweetener?

You can reduce or omit the maple syrup if you prefer an intensely dark chocolate flavor. However, a small amount of sweetener helps balance the bitterness of the cocoa and creates a more traditional mousse taste.

→ What other toppings work well with this mousse?

Fresh berries, chopped nuts like pistachios or almonds, coconut flakes, shaved dark chocolate, or fresh mint leaves all make excellent toppings. Choose elements that complement the rich chocolate flavor.