Pin It This luxurious dark chocolate avocado mousse delivers velvety richness without dairy. Ripe avocados create an incredibly smooth texture while melted dark chocolate (70% cocoa or higher) provides deep, intense flavor. Maple syrup adds natural sweetness, and a pinch of sea salt enhances the chocolate notes. After blending to silky perfection, refrigerate for one hour to let flavors meld. Top with fresh berries and chopped nuts for contrasting textures. The result is an elegant dessert that feels indulgent yet wholesome.
The first time I served this at a dinner party, my friend looked genuinely suspicious when I mentioned the secret ingredient. She took a tentative bite, eyes widened, and immediately asked for seconds. Now it is the dessert I make when I want to impress people without actually spending hours in the kitchen.
I discovered this recipe during a summer when I was experimenting with healthier desserts. My blender was getting a serious workout and honestly most experiments ended up in the compost. But this one stopped me in my tracks because the richness was so unexpected.
Ingredients
- 2 ripe avocados: These create the unbelievably creamy base that makes this mousse so luxurious
- 100 g dark chocolate: Melt this carefully and let it cool slightly so it does not seize when it hits the cold ingredients
- 3 tbsp unsweetened cocoa powder: This deepens the chocolate flavor without adding extra sugar
- 4 tbsp maple syrup: Honey works too but maple adds a lovely complexity
- 1 tsp vanilla extract: Do not skip this because it ties all the flavors together
- Pinch of sea salt: This tiny amount makes the chocolate taste more intense
- 2 tbsp coconut milk: Any plant milk works but coconut adds a subtle richness
- 1 cup mixed fresh berries: The tartness cuts through all that chocolate beautifully
- Chopped pistachios: Optional but that little crunch makes everything feel more special
Instructions
- Blend the base:
- Add the avocados, melted chocolate, cocoa powder, maple syrup, vanilla, salt, and coconut milk to your food processor. Blend until completely smooth, stopping to scrape down the sides a few times.
- Taste and adjust:
- Give it a try and add a bit more maple syrup if you like things sweeter. Remember it will taste more intense after chilling.
- Portion and chill:
- Divide the mousse among four glasses and refrigerate for at least an hour. This step is nonnegotiable for the proper texture.
- Add the toppings:
- Just before serving, pile on the fresh berries and sprinkle with chopped nuts and mint leaves.
Pin It My sister called me from her kitchen at midnight the first time she made this, demanding to know how something this simple could taste so decadent. That is when I knew this recipe was a permanent fixture in my rotation.
Getting the Texture Right
The key is blending long enough to eliminate any avocado texture. I usually blend for a full minute, scrape down the sides, and blend again for another thirty seconds. Your patience will be rewarded with something that tastes like it came from a pastry case.
Choosing Your Chocolate
Spring for good quality chocolate here because it is the star of the show. I once used a budget brand and the difference was sadly obvious. The percentage matters too, anything between sixty and eighty percent cocoa will give you that sophisticated adult chocolate flavor.
Serving Suggestions
Clear glasses show off the beautiful layers when you add those berries on top. I have also served this in tiny espresso cups for a dessert party and people went wild for the adorable portions. The presentation feels fancy even though the effort is minimal.
- Pair with a glass of ruby port for an absolutely elegant ending to a dinner party
- Try topping with shaved chocolate instead of nuts if you want extra richness
- A light dusting of sea salt on top elevates everything surprisingly
Pin It This is the dessert that proves healthy eating never means sacrificing pleasure or satisfaction. Sometimes the most unexpected combinations become the ones we cannot imagine living without.
Recipe Q&A
- → Does the avocado taste come through?
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No, the avocado purely contributes creaminess without any detectable flavor. The dark chocolate and cocoa completely mask any avocado taste.
- → How long can I store this mousse?
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The mousse keeps well for up to 2 days in the refrigerator when covered tightly. The flavors actually develop and intensify overnight.
- → Can I make this without a food processor?
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A high-speed blender works equally well. You could also mash the avocados very thoroughly and whisk everything together, though the texture may be slightly less smooth.
- → What chocolate percentage works best?
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Dark chocolate with 70% cocoa or higher yields the richest flavor and best sweetness balance. Milk chocolate will make the mousse overly sweet.
- → Is this suitable for vegans?
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Yes, simply use maple syrup instead of honey. Ensure your dark chocolate brand is certified vegan, as some contain milk derivatives.
- → Can I freeze the mousse?
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Freezing isn't recommended as it alters the silky texture. However, you can prepare the base 1-2 days ahead and refrigerate until ready to serve.
