Pin It I discovered this mousse by accident on a Tuesday afternoon when I had two perfectly ripe avocados and absolutely no plan for them. A friend mentioned she'd started eating avocado in her chocolate desserts, and I was skeptical until I tasted one from her kitchen—suddenly everything clicked. The green fruit dissolved into something so silky and rich it didn't need butter or cream, just cocoa and a touch of sweetness. Now it's become my go-to when I want something that feels indulgent but doesn't leave me feeling heavy.
I made this for my partner's parents one Sunday, nervous about serving something so unconventional. Their daughter had warned them about my vegan cooking, so there was healthy skepticism in the room. But watching them taste it—the pause, then the smile—told me everything. They asked for the recipe before dessert was even finished, which almost never happens in that family.
Ingredients
- Ripe avocados (2 large): This is the foundation—they need to be soft enough that your thumb leaves a gentle impression but not browning inside. Underripe avocados make the texture grainy; overripe ones turn bitter.
- Unsweetened cocoa powder (1/3 cup): Dutch-process cocoa gives a deeper, more sophisticated chocolate note than natural cocoa, but use whatever you have on hand—the mousse will be delicious either way.
- Plant-based milk (1/4 cup): Oat milk creates the richest mouthfeel, almond milk keeps it lighter, soy gives the most neutral flavor. Start with less and add more if you want it looser.
- Maple syrup (1/4 cup): This is your sweetener, and it adds a subtle warmth that honey or agave can't quite replicate. Taste as you go—you might want less depending on your cocoa powder.
- Vanilla extract (1 tsp): A small amount goes a long way; it rounds out the chocolate and makes the mousse taste more complete somehow.
- Sea salt (pinch): Salt is the secret that makes people stop and ask what's in this. It wakes up the cocoa and balances the sweetness perfectly.
Instructions
- Get your avocados ready:
- Halve them, remove the pit, and scoop the flesh into your blender or food processor. If you're using a regular blender, work in batches so nothing gets stuck on the sides.
- Combine everything:
- Add the cocoa powder, milk, maple syrup, vanilla, and salt to the avocados. Start blending on low speed, then increase to high once everything starts combining—you're building momentum.
- Blend until silky:
- Keep blending, scraping the sides with a spatula every 10–15 seconds, until you have something that looks like thick mousse with absolutely no lumps. This takes about 1–2 minutes total.
- Taste and adjust:
- Blend in a tiny bit more syrup if you want it sweeter, or a pinch more cocoa if the chocolate flavor feels shy. Trust your mouth here—every palate is different.
- Spoon into bowls:
- Transfer the mousse to serving glasses or bowls right away. It'll taste good immediately, but the texture becomes even better after a chill.
- Chill and top:
- Refrigerate for at least 30 minutes before serving so it sets into that silky, almost mousse-like consistency. Top with whatever you're in the mood for.
Pin It There's a moment when someone you're feeding tastes this for the first time and their eyes go a little wider, like they've just realized something impossible. This dish does that—it shouldn't be this good without cream, without eggs, without any of the things we're taught dessert needs. That moment of surprise is what keeps me making it.
The Avocado Question
People always ask if they can taste the avocado, and the honest answer is no—not really. What you taste is the richness it provides, the creamy texture that makes your mouth feel pampered. The avocado is invisible, working behind the scenes like the best kind of secret. It's the reason this works at all, but it never announces itself.
Making It Your Own
Once you understand the basic formula, you can play. Add a pinch of cayenne or cinnamon if you want warmth, use strong espresso instead of a little of the milk for an almost-bitter depth, or blend in a handful of frozen raspberries for tanginess. I've added instant coffee powder, a teaspoon of miso paste for umami, even a tiny splash of brandy when I was feeling fancy. The foundation is solid enough to support your mood.
Toppings and Pairings
The mousse is rich enough to stand alone, but it gets even better with contrast—the brightness of fresh berries, the crunch of toasted nuts, the bittersweet snap of dark chocolate. If you're serving it to guests, have a few options ready so people can customize. I like to pair it with something warm like espresso or a small glass of dessert wine, which sounds fancy but mostly just feels nice.
- Fresh raspberries or strawberries add tartness that cuts through the richness perfectly.
- Shaved dark chocolate and toasted almonds create a texture play that keeps each spoonful interesting.
- A small drizzle of almond butter or tahini on top adds a savory edge that people never expect.
Pin It This is the kind of dessert that makes you feel a little smarter for eating it, a little happier for tasting it. Keep making it.
Recipe Questions & Answers
- → What gives the mousse its creamy texture?
The ripe avocados provide a naturally creamy base, creating a smooth and silky texture without dairy.
- → Can I use different sweeteners?
Yes, alternatives like agave syrup or honey can be used to adjust sweetness according to preference.
- → How can I enhance the chocolate flavor?
Using Dutch-process cocoa powder intensifies the chocolate taste for a richer experience.
- → Are there any gluten or dairy ingredients involved?
No, this preparation is free from gluten and dairy, suitable for vegan and gluten-free diets.
- → What toppings work best for this dessert?
Fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes add texture and complementary flavors.