Dark Chocolate Avocado Mousse (Printer-friendly)
Rich, creamy chocolate mousse made with ripe avocados and topped with fresh mixed berries for a guilt-free indulgence.
# What You’ll Need:
→ Mousse Base
01 - 2 ripe avocados, peeled and pitted
02 - 3.5 oz dark chocolate (70% cocoa or higher), melted and slightly cooled
03 - 3 tbsp unsweetened cocoa powder
04 - 4 tbsp maple syrup or honey
05 - 1 tsp vanilla extract
06 - Pinch of sea salt
07 - 2 tbsp coconut milk or other plant-based milk
→ Topping
08 - 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
09 - 1 tbsp chopped pistachios or almonds (optional)
10 - Fresh mint leaves for garnish (optional)
# How to Make It:
01 - Combine avocados, melted dark chocolate, cocoa powder, maple syrup, vanilla extract, sea salt, and coconut milk in a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste the mixture and adjust sweetness by adding more maple syrup if desired. Blend again to incorporate.
03 - Divide the mousse evenly among four serving glasses or bowls, smoothing the tops with a spatula.
04 - Refrigerate for at least 1 hour to allow the mousse to set and flavors to meld properly.
05 - Top each mousse with fresh berries, chopped nuts, and a mint leaf if using. Serve chilled.
# Expert Tips:
01 -
- It tastes like something from a fancy restaurant but comes together in fifteen minutes flat
- The texture is impossibly silky and nobody ever guesses the base is avocado
- You can feel virtuous eating dessert because it is actually good for you
02 -
- Use avocados that yield to gentle pressure but are not mushy or the texture will be off
- Let the melted chocolate cool for a few minutes or it might separate when blended
- The mousse keeps for two days in the fridge so you can totally make this ahead
03 -
- If your avocados are not quite ripe enough, the mousse will have a slight grainy texture
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge