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–+ servings
a jar of chocolate avocado mousse topped with cream and chocolate.
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5 from 9 votes

Avocado Chocolate Mousse

Avocado chocolate mousse, made with just a handful of ingredients and only 5 minutes of prep-time. Rich, creamy and oh-so-chocolatey, this luscious vegan mousse is perfect for entertaining or a decadent dessert. It’s gluten-free and egg-free too!
Prep Time5 minutes
Cook Time0 minutes
0 minutes
Total Time5 minutes
Course: Dessert, healthy, Snack
Cuisine: Australian
Servings: 6
Calories: 315kcal
Author: Andrea Geddes

Ingredients

  • 3 avocados 520 grams of avocado flesh (weighed when peel and seeds removed). Use ripe, soft avocados.
  • ½ cup Dutch process cocoa powder unsweetened cocoa powder. Or cacao.
  • ⅓ cup maple syrup or more, to taste.
  • 3 teaspoons vanilla bean paste
  • 80 grams dark chocolate broken into pieces and melted
Metric - US Customary

Instructions

  • Mash the avocado in a bowl until smooth.
  • Melt the chocolate and add all of the ingredients (including the avocado) into a food processor. Blend until combined and completely smooth.
  • Taste, and adjust the sweetness by adding a little more maple syrup, if required.
  • It can be eaten immediately, but is best when chilled in the fridge for 30 minutes. Serve with your favourite toppings.

Notes

  1. Mash the avocado before blending the mousse ingredients. If you add whole pieces of avocado, lumps will remain in the mousse.
  2. Add peppermint essence or orange essence for a choc mint or choc orange twist.
  3. Chill the mousse for at least 30 minutes, it tastes better cold and will firm up slightly.
  4. Use ripe, soft avocados for best results. Hard or unripe avocados won’t blend as nicely into the mixture and will leave lumps. It also won’t be as creamy.
  5. Add extra maple syrup to taste if you prefer it a little sweeter.
  6. Serve it with anything you like! Add some whipped cream, coconut yoghurt, fresh berries or fruit, chopped nuts, a dusting of cocoa or shavings of dark chocolate.
  7. Serve the mousse as a chocolate dip on a healthy fruit and snack platter.
  8. Freezing; Avocado mousse can be frozen for up to 2 months. Place it into freezer-safe, airtight containers (whole or in individual serves), ready to thaw when you feel like a decadent dessert. Thaw in the fridge overnight, or at room temperature for 30-60 minutes before eating.
  9. Storage; While it is best eaten fresh on the day that it is made, this mousse will keep tightly covered in the fridge for 3-4 days.
  10. Please note that the nutrition information is based on the mousse being divided into 6 individual serves. You can make the servings smaller or larger, if preferred. The nutritional information is an estimate only and does not take into account any additional toppings served with the mousse. 
  11. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 315kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 0.4mg | Sodium: 13mg | Potassium: 732mg | Fiber: 11g | Sugar: 16g | Vitamin A: 152IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg