This silky avocado chocolate mousse is a quick, wholesome dessert that combines creamy ripe avocados with rich cocoa for an indulgent yet nutritious treat.
Packed with heart-healthy fats, plant-based protein, and fiber, it’s naturally low in sugar and saturated fat.
Perfect for everyday cooking, it comes together in minutes, making it ideal for meal prep, after-dinner indulgence, or a healthy snack.
5-Minute Avocado Chocolate Mousse
Equipment
- 1 Food processor
- 1 Silicone Spatula
- 1 airtight container (for storage, optional)
Ingredients
- 3 medium ripe Hass avocados about 17 oz / 480 g, pitted and scooped
- ½ cup + 2 tbsp 2 1/4 oz / 63 g Dutch-processed cocoa powder
- ¼ tsp Diamond Crystal kosher salt or a pinch table salt
- ½ tsp vanilla bean paste or vanilla extract as substitute
- ½ cup 120 ml oat milk
- ⅓ cup 80 ml light agave syrup
Instructions
- Prepare the Avocados: Start by selecting three ripe Hass avocados. They should be soft to the touch but not mushy—perfectly ripe avocados ensure a smooth and creamy mousse. Cut them in half, remove the pits carefully, and use a spoon to scoop out all the flesh. Place the avocado flesh in the bowl of a food processor. This step is crucial because the creaminess of the avocado forms the base of your mousse.
- Add the Cocoa Powder: Next, measure 1/2 cup plus 2 tablespoons of Dutch-processed cocoa powder. Dutch-processed cocoa gives the mousse a deep, rich chocolate flavor and a smooth texture. Sprinkle the cocoa evenly over the avocado in the processor. Using high-quality cocoa will enhance the dessert’s flavor and give it a professional finish.
- Season with Salt: Add 1/4 teaspoon of kosher salt (or a small pinch if using table salt).The salt may seem minimal, but it is essential—it balances the chocolate’s natural bitterness and enhances the overall flavor of the mousse.
- Blend the Base: Secure the lid on the food processor and pulse the avocados, cocoa, and salt until they start to blend. Use a silicone spatula to scrape down the sides of the bowl occasionally to ensure that no pockets of avocado remain unblended. At this stage, the mixture should be thick but not completely smooth.
- Incorporate the Liquid Ingredients: Measure 1/2 cup of oat milk and 1/3 cup of light agave syrup. Pour these into the food processor along with 1/2 teaspoon of vanilla bean paste (or vanilla extract). The oat milk thins the mousse slightly, giving it a luscious, creamy texture, while the agave syrup adds gentle sweetness without overpowering the chocolate.
- Process Until Silky Smooth: Turn on the food processor again and process the mixture for 3 to 4 minutes, or until it becomes silky, glossy, and completely smooth. Stop occasionally to scrape down the sides with the spatula. This step ensures that the mousse is evenly blended and free of lumps, achieving that luxurious, melt-in-your-mouth consistency.
- Taste and Adjust: Taste the mousse and adjust for sweetness or chocolate intensity, if desired. If you prefer it sweeter, you can add a little more agave syrup. If you want a deeper chocolate flavor, add a teaspoon more cocoa powder and briefly blend again.
- Serve or Chill: For immediate enjoyment, spoon the mousse into small dessert bowls or glasses and serve. For a firmer texture, transfer the mousse to an airtight container, cover it with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour. Chilling allows the flavors to meld beautifully and gives the mousse a more set consistency.
- Garnish and Present: Before serving, you can optionally garnish the mousse with fresh berries, a sprinkle of cocoa powder, shaved dark chocolate, or a few chopped nuts. These garnishes add texture, color, and a visual appeal that makes your dessert look like it came from a gourmet kitchen.
- Storage Tips: Store any leftover mousse in an airtight container in the refrigerator for up to 3 days. Press plastic wrap directly on the surface to prevent it from forming a skin. Give it a gentle stir before serving if needed. This makes it convenient to prepare in advance for meal prep, parties, or quick snacks.
Notes
- Use fully ripe Hass avocados for the creamiest texture.
- Dutch-processed cocoa gives a richer, smoother chocolate flavor than natural cocoa.
- Vanilla bean paste adds depth and aroma, but vanilla extract works as a substitute.
- Adjust sweetness to taste using light agave syrup, maple syrup, or your preferred liquid sweetener.
- For a creamier mousse, allow the mousse to chill in the fridge for at least 1 hour before serving.
- Silicone spatulas make it easy to scrape down the sides and ensure even blending.
- The mousse is naturally vegan, dairy-free, and gluten-free.
Chef’s Secrets For Perfect Mousse
The secret to achieving the ideal avocado chocolate mousse lies in both ingredient quality and technique.
Always select ripe Hass avocados—they should yield slightly when pressed, indicating softness without being mushy.
For a deeply rich chocolate flavor, opt for Dutch-processed cocoa powder rather than natural cocoa.
While blending, be patient and process long enough to achieve a silky-smooth texture; scraping down the sides of the food processor ensures every bit of avocado is incorporated.
For extra luxury, consider using a high-quality vanilla bean paste, which elevates the aroma and richness of the dessert.
Serving Suggestions And Creative Pairings
This mousse is versatile and can be served in many ways.
Spoon it into small bowls or dessert glasses for an elegant presentation, or layer it with fresh berries for a parfait-style treat.
Top with shaved dark chocolate, toasted coconut, or crushed nuts to add texture and visual appeal.
Pair the mousse with a crisp fruit salad or a cup of hot herbal tea to balance the richness.
For a fun twist, serve it alongside vegan cookies or gluten-free shortbread to create a complete dessert platter.
Storage Tips To Keep Mousse Fresh
Avocado chocolate mousse is best enjoyed fresh but can be stored for convenience.
Transfer it to an airtight container and press plastic wrap directly onto the surface to prevent it from developing a skin.
Refrigerate for up to 3 days. If the mousse firms too much in the fridge, let it sit at room temperature for a few minutes or give it a gentle stir to restore its creamy consistency.
Avoid freezing, as this can alter the texture and make it less smooth.
Frequently Asked Questions
1. Can I use other types of avocados?
Yes, but the texture may vary. Hass avocados are ideal because of their creamy, buttery flesh. Other varieties may be less creamy, resulting in a slightly different mousse consistency.
2. Is this mousse really vegan?
Absolutely! All ingredients are plant-based, including oat milk and agave syrup. It’s also naturally gluten-free and free from dairy, making it suitable for various dietary preferences.
3. Can I make the mousse ahead of time?
Yes! You can prepare it up to 3 days in advance. Store it in an airtight container in the refrigerator and press plastic wrap onto the surface to maintain smoothness.
4. How can I make it sweeter or richer?
Adjust sweetness by adding more agave syrup or using maple syrup. For a richer chocolate flavor, incorporate a teaspoon or two more cocoa powder. Taste and blend gradually to avoid over-sweetening.
5. Can I add flavor variations?
Definitely! Try adding a pinch of cinnamon, espresso powder, or orange zest to complement the chocolate. You can also swirl in a spoonful of nut butter for extra richness and flavor depth.
