5-Minute Avocado Chocolate Mousse
A creamy, velvety chocolate mousse made with ripe avocados, cocoa, and natural sweeteners. Quick to prepare, plant-based, and packed with healthy fats and fiber, this mousse is perfect for a guilt-free dessert, snack, or make-ahead treat.
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.
