Name: Dark Chocolate Avocado Mousse Recipe
Prep time: 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: American
Ingredients: 2 large very ripe avocados, pitted and scooped (about 240g flesh); 1/4 cup unsweetened cocoa powder or cacao powder (or 4 oz melted 70%+ dark chocolate); 1/4 to 1/3 cup pure maple syrup (adjust to taste); 1/4 cup unsweetened almond milk or full-fat coconut milk (more as needed for consistency); 1 teaspoon pure vanilla extract; Pinch of sea salt; Optional: 1/4 teaspoon ground cinnamon or espresso powder for depth

This Dark Chocolate Avocado Mousse is a creamy, indulgent, no-cook dessert that blends ripe avocados with rich dark chocolate and natural sweeteners for a silky texture that rivals traditional mousse—guilt-free and packed with healthy fats, antioxidants, and nutrients.

Why You’ll Love This Recipe

You’ll adore this Dark Chocolate Avocado Mousse because it’s incredibly easy to whip up in just minutes with a blender or food processor—no baking or cooking required—making it perfect for busy weeknights or last-minute cravings.

The secret ingredient (avocado) creates an ultra-smooth, velvety texture that’s even creamier than classic chocolate mousse, while completely masking any avocado taste behind deep, intense dark chocolate flavor. It’s naturally vegan, dairy-free, gluten-free, and paleo-friendly, sweetened with healthier options like maple syrup instead of refined sugar, so it satisfies your sweet tooth without the guilt.

Loaded with heart-healthy monounsaturated fats from avocados, antioxidants from dark cocoa, and no heavy cream or eggs, it’s a nourishing treat that feels decadent yet supports balanced energy, stable blood sugar, and overall wellness. Plus, it’s customizable, stores well, and impresses guests who won’t believe it’s “healthy”—a true win for chocolate lovers seeking something both delicious and good for you!

Yield: 4 servings

Dark Chocolate Avocado Mousse Recipe

Creamy, vegan dark chocolate avocado mousse—healthy, no-cook, rich, and guilt-free dessert bliss in minutes.

Prep Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

2 large very ripe avocados, pitted and scooped (about 240g flesh)
1/4 cup unsweetened cocoa powder or cacao powder (or 4 oz melted 70%+ dark chocolate)
1/4 to 1/3 cup pure maple syrup (adjust to taste)
1/4 cup unsweetened almond milk or full-fat coconut milk (more as needed for consistency)
1 teaspoon pure vanilla extract
Pinch of sea salt
Optional: 1/4 teaspoon ground cinnamon or espresso powder for depth

Instructions

Hey chocolate lover, start by grabbing your two super-ripe avocados—give them a gentle squeeze; they should feel soft like a ripe peach! Cut them in half, remove the pits, and scoop that gorgeous green flesh straight into your food processor or high-speed blender.
Now for the magic: add the unsweetened cocoa powder (or your melted dark chocolate if using that richer option)—this is where the deep, dreamy chocolate flavor comes alive!
Drizzle in that lovely maple syrup for natural sweetness—start with 1/4 cup and taste later; it's your dessert, so make it perfect for you!
Pour in the plant-based milk (almond for light or coconut for extra creaminess), vanilla extract, and a little pinch of salt—this tiny hero wakes up all the flavors beautifully.
If you're feeling fancy, toss in a dash of cinnamon or espresso powder now for that cozy, café-style depth—yum!
Pop the lid on and blend away on high for 1-2 minutes—stop to scrape down the sides with a spatula so everything mixes into silky perfection. Keep going until it's ultra-smooth and creamy, no lumps allowed!
Give it a quick taste test—need more sweetness? Add a touch more maple. Craving darker chocolate? Sprinkle in extra cocoa. Blend again briefly to incorporate.
Spoon this gorgeous mousse into 4 pretty glasses, ramekins, or small jars—look how luxurious it already looks!
Cover and chill in the fridge for at least 1-2 hours (overnight is dreamy)—this step transforms it into that perfect fluffy-yet-dense mousse texture.
When ready to indulge, top with fresh berries, a dollop of coconut whipped cream, chocolate shavings, or crushed nuts—then dive in and savor every rich, healthy spoonful!

Notes

This recipe is naturally vegan, dairy-free, gluten-free, and refined-sugar-free (using maple syrup). The avocado taste is undetectable when blended well with strong cocoa. For the best results, use high-quality dark cocoa or chocolate with at least 70% cacao for authentic richness. Serve chilled for the ultimate mousse experience.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 192Total Fat 12gSaturated Fat 1gUnsaturated Fat 11gSodium 5mgCarbohydrates 16gFiber 8gSugar 1gProtein 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 very ripe avocados (soft to the touch with dark skin) for the smoothest blend and to avoid any green flecks or grassy notes. Blend in stages if needed—start with avocados and liquids, then add cocoa for better incorporation.

Taste and adjust sweetness or chocolate intensity before chilling, as flavors deepen in the fridge. A high-speed blender yields silkier results than a food processor, but scrape sides often. For extra richness, melt high-quality dark chocolate (70%+ cacao) instead of just cocoa powder.

Chill at least 1-2 hours for mousse-like firmness; overnight is even better. If too thick, add a splash more milk gradually. Top just before serving to keep garnishes fresh—fresh berries add brightness against the richness.

Ingredients Notes in Long Form

Ripe avocados form the creamy, nutrient-dense base, providing healthy fats, fiber, and a neutral flavor that disappears under chocolate while mimicking the texture of traditional mousse without dairy. Use dark cocoa powder or cacao (unsweetened, 70%+ cacao dark chocolate melted) for intense, bittersweet depth and powerful antioxidants without added sugars.

A natural liquid sweetener like pure maple syrup or agave adds subtle caramel notes and dissolves easily for smoothness—adjust to taste for your preferred sweetness level. Plant-based milk (almond, coconut, or oat) thins the mixture to pudding consistency while keeping it vegan and creamy; full-fat coconut milk boosts richness.

Vanilla extract enhances chocolate notes and rounds out flavors, while a pinch of salt amplifies everything without tasting salty. Optional add-ins like cinnamon or espresso powder deepen complexity for an elevated twist.

Variations and Substitutions

For a richer version, swap cocoa powder for melted dark chocolate chips (dairy-free if needed) to amp up decadence. Make it keto/low-carb by using a sugar-free sweetener like monk fruit or erythritol and sugar-free chocolate. Add peppermint extract for a mint-chocolate vibe, or blend in peanut butter for a Reese’s-inspired twist.

For mocha flavor, mix in instant coffee or espresso. Use coconut cream instead of milk for extra thickness and tropical notes. If avoiding nuts, stick to oat or soy milk. For a spiced variation, add cinnamon, chili powder, or orange zest. Turn it into parfaits by layering with granola or coconut whipped cream. For extra nutrition, stir in chia seeds after blending for pudding texture or top with nuts/seeds.

Storage Options

Store in an airtight container or individual jars in the refrigerator for up to 3-4 days—the flavor often improves as it chills. Press plastic wrap directly on the surface to prevent oxidation or browning. It can also be frozen in portions for up to 1 month; thaw overnight in the fridge for best texture (it may soften slightly but remains delicious). Avoid room temperature storage beyond a couple of hours.