Chocolate Avocado Mousse Delight

# What You'll Need:

01 - 2 large ripe avocados, peeled and pitted

02 - 1/3 cup unsweetened cocoa powder

03 - 1/4 cup plant-based milk (almond, oat, or soy)

04 - 1/4 cup pure maple syrup (or agave syrup)

05 - 1 teaspoon vanilla extract

06 - Pinch of sea salt

07 - Fresh berries

08 - Shaved dark chocolate

09 - Toasted nuts (e.g., sliced almonds, hazelnuts)

10 - Coconut flakes

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.

02 - Blend until completely smooth and creamy, pausing to scrape down the sides as needed.

03 - Taste and adjust sweetness or cocoa powder to preference, blending again if necessary.

04 - Spoon the mixture into serving glasses or bowls.

05 - Refrigerate for at least 30 minutes to achieve best texture.

06 - Garnish with fresh berries, dark chocolate shavings, toasted nuts, or coconut flakes before serving.

01 -

It tastes decadent and restaurant-quality but comes together in under 10 minutes with zero cooking.
You get that creamy, luxurious texture without dairy, eggs, or any ingredients you can't pronounce.
The flavor is genuinely deep and chocolatey—no weird aftertaste or texture that feels like you're eating something "healthy."

02 -

Overblending creates a texture that's too thin and loses that luxurious mouthfeel—blend until smooth, but stop before it starts getting warm and separated.
Cold avocados matter more than you'd think; let them sit in the fridge for an hour before making this if they're room temperature, and your mousse will be noticeably creamier.

03 -

If you want an even lighter mousse, fold in 2–3 tablespoons of whipped aquafaba or coconut cream after blending—it adds air without adding heaviness.
Use the coldest milk you have straight from the fridge; it keeps the mousse from warming up and separating during blending.