Name: Chocolate Avocado Mousse Recipe
Prep time: 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 large ripe avocados (about 240–260 g flesh); ¼ cup (25 g) unsweetened cocoa powder; ¼–⅓ cup (60–80 ml) pure maple syrup (adjust to taste); ¼ cup (60 ml) milk of choice (almond, oat, coconut, etc.); 1½ tsp pure vanilla extract; Pinch of fine sea salt; Optional toppings: fresh berries, coconut whipped cream, chopped dark chocolate, crushed nuts, cacao nibs

This Chocolate Avocado Mousse is an unbelievably creamy, rich, and chocolatey dessert that uses ripe avocados instead of heavy cream or butter. It’s naturally sweetened, dairy-free, egg-free, and ready in just 10 minutes. Perfect healthy indulgence that tastes like classic chocolate mousse but secretly packs healthy fats, fiber, and nutrients.

Why You’ll Love This Recipe:

You’ll fall in love with this Chocolate Avocado Mousse because it delivers the exact luxurious, silky texture and deep chocolate flavor you crave from traditional mousse — without any of the guilt.

It’s ready in minutes with zero cooking required, uses simple pantry ingredients, and sneaks in superfood avocados that make it incredibly creamy while adding heart-healthy monounsaturated fats, potassium, and fiber. It’s naturally gluten-free, dairy-free, vegan, and refined-sugar-free (depending on your sweetener choice), making it suitable for almost every dietary preference.

Friends and family rarely guess there’s avocado inside — they just think it’s the best chocolate dessert they’ve ever tasted. It’s the ultimate crowd-pleaser that feels decadent but secretly supports your wellness goals.

Yield: 4 small servings

Chocolate Avocado Mousse Recipe

Creamy, rich chocolate avocado mousse — healthy, dairy-free, vegan dessert ready in 10 minutes that tastes purely indulgent.

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

2 large ripe avocados (about 240–260 g flesh)
¼ cup (25 g) unsweetened cocoa powder
¼–⅓ cup (60–80 ml) pure maple syrup (adjust to taste)
¼ cup (60 ml) milk of choice (almond, oat, coconut, etc.)
1½ tsp pure vanilla extract
Pinch of fine sea salt
Optional toppings: fresh berries, coconut whipped cream, chopped dark chocolate, crushed nuts, cacao nibs

Instructions

First, slice your avocados in half, remove the pits, and scoop all that gorgeous green flesh into your blender or food processor — discard the skins.
Add the unsweetened cocoa powder right on top of the avocado. It’s going to smell like chocolate heaven already!
Pour in the maple syrup — start with ¼ cup if you prefer less sweet, you can always add more later.
Splash in your milk of choice and add the vanilla extract — this is what makes everything smell insanely good.
Finish with that tiny but magical pinch of salt — trust me, it makes the chocolate sing.
Blend everything on medium-high speed for 45–90 seconds until ultra-smooth and creamy. Stop and scrape down the sides once or twice so no sneaky avocado chunks remain.
Taste the mixture — this is your moment! Want it sweeter? Add more maple. Deeper chocolate? Another tablespoon of cocoa. Blend again briefly if you make adjustments.
Divide the silky mousse into 4 small dessert glasses, ramekins, or pretty jars — the presentation already looks fancy!
Smooth the tops with the back of a spoon for that professional touch, then cover and refrigerate for at least 1–2 hours so it sets beautifully.
When ready to serve, add your favorite toppings — fresh raspberries, a swirl of coconut cream, chocolate shavings, or crunchy cacao nibs. Grab a spoon and enjoy the creamiest, dreamiest healthy chocolate dessert ever!

Notes

The avocado flavor disappears completely once blended with cocoa, vanilla, and sweetener — no one will guess it’s there!
Best served chilled — the cold temperature enhances the mousse-like texture.
This recipe is naturally low-carb/keto-friendly if you use a sugar-free sweetener.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 196Total Fat 12gSaturated Fat 2gUnsaturated Fat 11gCholesterol 1mgSodium 13mgCarbohydrates 16gFiber 8gSugar 0gProtein 5g

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 only very ripe, soft avocados — they should feel like a ripe peach when gently squeezed. Unripe avocados create lumps and a grassy taste.
Scrape the blender sides down well to avoid tiny avocado flecks.
Chill the mousse for at least 1–2 hours for the best texture — it firms up beautifully.
Taste and adjust sweetness/chocolate intensity before chilling — flavors mellow slightly when cold.
For ultra-smooth results, use a high-speed blender rather than a food processor.
Serve in small glasses or ramekins — a little goes a long way because it’s so rich.
Garnish just before serving so toppings stay fresh and pretty.

Ingredients Notes:

Ripe avocados — the secret star; they provide the ultra-creamy texture without dairy. Choose Hass avocados with dark, pebbly skin that yield to gentle pressure.
Unsweetened cocoa powder — use high-quality natural or Dutch-processed cocoa for rich chocolate flavor. Dutch-processed gives a smoother, less bitter taste.
Maple syrup — adds natural caramel-like sweetness and keeps the recipe vegan. You can swap with honey (non-vegan), agave, or date syrup.
Milk of choice — almond, oat, coconut, or cashew milk all work. Full-fat canned coconut milk creates the richest, most luxurious version.
Vanilla extract — pure vanilla makes the chocolate flavor pop and rounds out any potential avocado aftertaste.
Salt — just a tiny pinch enhances chocolate depth and balances sweetness — don’t skip it!

Variations and Substitutions:

Mocha version — add 1–2 tsp instant espresso powder or ¼ cup strong brewed coffee.
Peanut butter chocolate — blend in 2–3 Tbsp natural peanut butter for a Reese’s-like flavor.
Mint chocolate — add ¼–½ tsp peppermint extract and top with crushed candy canes.
Raspberry chocolate — swirl in raspberry puree or top with fresh berries.
Spiced Mexican chocolate — add ½ tsp cinnamon + pinch of chili powder or cayenne.
Nut-free — already naturally nut-free if you use oat or coconut milk instead of almond milk.
No maple syrup — substitute equal amount of honey, agave, monk fruit syrup, or 4–6 pitted Medjool dates (soaked and blended).
Extra chocolatey — add 2–3 Tbsp melted dark chocolate (70%+) or 1 Tbsp chocolate protein powder.

Storage Options:

Store in an airtight container or covered glasses/jars in the refrigerator for up to 3 days. The surface may darken slightly (perfectly normal and safe) — just give it a quick stir before serving. Freezing is possible: portion into small containers and freeze up to 1 month. Thaw overnight in the fridge before serving (texture becomes slightly denser but still delicious).