Name: 5-Minute Chocolate Mousse Recipe
Prep time: 5 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 ripe avocados (medium-large, about 240–260g flesh); ¼ cup unsweetened cocoa powder or raw cacao powder; ¼ cup pure maple syrup (or honey/agave, adjust to taste); ½ teaspoon pure vanilla extract; Pinch of salt (about ⅛ teaspoon); 3–5 tablespoons milk of choice (almond, oat, coconut, etc., only if needed for blending)

This 5-minute chocolate mousse is a dreamy, velvety dessert made with ripe avocados, cocoa powder, and natural sweeteners. It’s naturally gluten-free, dairy-free, and packed with healthy fats, fiber, and antioxidants. No cooking required — just blend and enjoy a guilt-free chocolate indulgence that tastes decadent but keeps things light and wholesome.

Why You’ll Love This Recipe:

You’ll fall head over heels for this mousse because it delivers all the luxurious texture and intense chocolate flavor of classic mousse without any of the guilt or complicated steps. It comes together in literally 5 minutes using a blender, requires only a handful of simple pantry ingredients, and sneaks in nutrient-dense avocado for creaminess instead of heavy cream or eggs.

It’s naturally sweetened so you avoid refined sugar crashes, it’s vegan and dairy-free, and it satisfies even the strongest chocolate cravings while providing healthy fats, potassium, and fiber. Whether you need a quick weeknight treat, a make-ahead dessert for guests, or a healthier alternative to satisfy your sweet tooth, this recipe feels indulgent yet nourishing — and no one will guess the secret healthy ingredient!

Yield: 4 small servings

5-Minute Chocolate Mousse Recipe

Creamy 5-minute avocado chocolate mousse — rich, healthy, vegan, no-cook dessert ready in a flash!

Prep Time 5 minutes

Additional Time 30 minutes

Total Time 35 minutes

Ingredients

2 ripe avocados (medium-large, about 240–260g flesh)
¼ cup unsweetened cocoa powder or raw cacao powder
¼ cup pure maple syrup (or honey/agave, adjust to taste)
½ teaspoon pure vanilla extract
Pinch of salt (about ⅛ teaspoon)
3–5 tablespoons milk of choice (almond, oat, coconut, etc., only if needed for blending)

Instructions

Grab your ripe avocados — slice them open, remove the pits, and scoop all that gorgeous green flesh straight into your blender or food processor. Trust me, this is the magic creamy secret!
Add the cocoa powder — spoon in your unsweetened cocoa or cacao for that deep, dreamy chocolate flavor everyone craves.
Drizzle in the sweetness — pour the maple syrup (start with ¼ cup) right on top — it’s going to make everything taste like dessert heaven.
Splash in vanilla — add that pure vanilla extract; it’s like the best perfume for your chocolate!
Don’t forget the salt — sprinkle in that tiny pinch — it wakes up all the flavors and makes the chocolate sing.
Blend away — start on low, then crank to high. Blend for 1–2 minutes until super smooth and velvety — stop and scrape down the sides a couple times so everything mixes perfectly.
Check the texture — if it’s too thick, add 1 tablespoon of milk at a time and blend again until it’s lusciously creamy but still holds its shape.
Taste test time! — give it a quick taste — add more sweetener, cocoa, or vanilla if your heart desires. Blend briefly to combine.
Spoon into cups — divide the mousse into pretty bowls, ramekins, or glasses — it looks so elegant even though it was so easy!
Chill or enjoy immediately — dig in right away for soft-serve texture, or pop it in the fridge for 20–30 minutes for a firmer, chilled mousse — top with berries, coconut whipped cream, or chocolate shavings for extra wow!

Notes

Avocado flavor disappears completely once blended with cocoa — no one will guess it’s there! This mousse is naturally vegan, gluten-free, and refined-sugar-free (when using maple syrup). Raw cacao gives a more intense, antioxidant-rich flavor, while regular cocoa is milder.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 226Total Fat 12gSaturated Fat 1gUnsaturated Fat 10gSodium 7mgCarbohydrates 26gFiber 8gSugar 10gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use the ripest avocados possible (soft but not overripe) for ultimate smoothness and to avoid any green taste — they should yield easily to gentle pressure. Blend longer than you think; scrape down the sides multiple times to achieve an ultra-silky texture without chunks. Taste and adjust sweetness gradually — start with less sweetener and add more if needed.

For extra fluffiness, chill the mousse for 20–30 minutes after blending (though it’s delicious right away too). If you want taller, airier mousse, you can whip a bit of chilled coconut cream and fold it in gently at the end. Always use high-quality unsweetened cocoa or cacao powder for the deepest chocolate flavor.

Ingredients Notes:

Ripe avocados form the silky, creamy base — they’re loaded with heart-healthy monounsaturated fats and make the mousse thick without dairy or oil. Unsweetened cocoa powder (or raw cacao) delivers rich chocolate taste plus antioxidants; Dutch-processed gives a smoother, less bitter profile.

Pure maple syrup or honey provides natural sweetness with minerals — adjust to your preference for a lighter or richer result. Vanilla extract enhances the chocolate depth and rounds out flavors beautifully.

A tiny pinch of salt is essential — it amplifies all the chocolate notes and balances sweetness, making every bite taste more complex and satisfying.

Variations and Substitutions:

Make it nuttier by adding 1–2 tablespoons of almond or peanut butter during blending for extra richness and protein. Swap maple syrup for honey, agave, date syrup, or a low-carb sweetener like monk fruit or erythritol for keto/low-sugar versions.

For a mocha twist, blend in 1 teaspoon instant coffee or espresso powder. Use Greek yogurt instead of part of the avocado for a tangier, higher-protein version (replace half the avocado).

Turn it into mint chocolate by adding ¼–½ teaspoon peppermint extract. For a spiced version, add a pinch of cinnamon or chili powder. If avoiding avocado, try blending silken tofu or mashed banana as the base — though the flavor and texture will be slightly different.

Storage Options:

Store in an airtight container or individual jars in the refrigerator for up to 3 days — the flavor actually deepens over time. Press plastic wrap directly on the surface to prevent any skin from forming. It can also be frozen in portions for up to 1 month; thaw in the fridge overnight for the best creamy texture (it may be slightly less fluffy after freezing).