Avocado Chocolate Mousse: Insanely Rich & Creamy Dessert!

Name: Avocado Chocolate Mousse
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 2 ripe Avocados, peeled, pitted, and flesh scooped out; 1/2 cup unsweetened Cocoa Powder; 1/4 cup Hazelnut Butter; 1/2 cup Coconut Cream; 1/4 cup Maple Syrup; 1 teaspoon Vanilla Extract; 1/8 teaspoon Salt; Vegan Yogurt (for topping); Shaved Chocolate (for topping)

Introduction

Avocado Chocolate Mousse is a simple and wholesome dessert that relies on plant-based ingredients for its creamy texture and rich flavor. It uses ripe avocados as the base, blending them with cocoa powder, nut butter, and coconut milk to create a smooth, chocolatey treat without any dairy. This recipe is quick to prepare and requires no cooking, making it a convenient option for busy days.

The recipe’s sweetness comes from maple syrup, which you can adjust to suit your taste. Hazelnut butter is used for a nutty undertone, but alternatives like almond butter, tahini, or sunflower seed butter work just as well. Full-fat coconut milk provides creaminess, while a touch of vanilla extract rounds out the flavors. It’s a straightforward process: just blend everything together until smooth.

What makes this mousse unique is its versatility. It can be served plain or dressed up with toppings like vegan yogurt, shaved chocolate, or fresh fruit. The smooth texture is achieved by thoroughly blending the ingredients and chilling the mousse for an hour to firm it up. This step also enhances the flavors, making the dessert even more indulgent.

The recipe is naturally gluten-free, soy-free, and oil-free, but it does contain nuts unless a seed butter alternative is used. It’s a great option for those looking for a dairy-free dessert that’s nutrient-dense and satisfying. The rich cocoa flavor combined with the creamy avocado base makes it hard to believe it’s entirely plant-based.

With a prep time of just 10 minutes, this mousse is perfect for meal prep or an easy dessert to share. While best enjoyed fresh, it can be stored in the fridge for up to two days. Whether you’re serving it on its own or as part of a larger meal, this recipe offers a simple, delicious way to enjoy a plant-based dessert.

Ingredients

2 ripe Avocados, peeled, pitted, and flesh scooped out
1/2 cup unsweetened Cocoa Powder
1/4 cup Hazelnut Butter, or use Almond Butter
1/2 cup Coconut Cream
1/4 cup Maple Syrup
1 teaspoon Vanilla Extract
1/8 teaspoon Salt
Vegan Yogurt, as topping
Shaved Chocolate, as topping

Instructions

Prepare Avocado: Scoop out the flesh of 2 ripe avocados (peeled and pitted) and place it in a blender or food processor.
Add Dry Ingredients: Add 1/2 cup unsweetened cocoa powder (or cacao powder for a richer flavor) and 1/8 teaspoon salt to the blender.
Add Wet Ingredients: Add 1/4 cup hazelnut butter (or almond butter, or tahini as an alternative), 1/2 cup full-fat coconut milk, 1/4 cup maple syrup, and 1 teaspoon vanilla extract to the blender.
Blend Until Smooth: Blend the mixture on high speed until it becomes velvety smooth and creamy, ensuring there are no chunks of avocado or nut butter. Stop occasionally to scrape down the sides of the blender as needed. If the mixture is too thick, adjust the consistency by adding more coconut milk, 1 tablespoon at a time.
Taste and Adjust: Taste the mousse and adjust the flavor if necessary. Add more maple syrup for sweetness or cocoa powder for a richer chocolate flavor. Blend again briefly to combine.
Chill the Mousse: Transfer the mousse into serving bowls or jars. Cover and refrigerate for at least 1 hour to let the flavors meld and the mousse firm up.
Garnish and Serve: Before serving, top each mousse with a dollop of vegan yogurt and sprinkle generously with shaved chocolate. Serve chilled.

Recipe Notes

Use ripe avocados for the best texture and flavor.
Substitute hazelnut butter with almond butter, tahini, or sunflower seed butter for a nut-free option.
Adjust the sweetness to your liking by adding more maple syrup or an alternative like agave.
Full-fat coconut cream is key for creaminess; avoid using low-fat versions and coconut milk.
For a richer taste, replace cocoa powder with cacao powder.
Blend thoroughly to avoid any chunks of avocado for a silky texture.
The mousse firms up as it chills, so don’t skip the refrigeration step.
Store leftovers in an airtight container in the fridge for up to 2 days.
Optional toppings like fresh fruit or chopped nuts can add extra flavor and texture.