Vegan Chocolate Avocado Mousse
20 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Silky, ultra-chocolatey, and totally dairy-free, this vegan chocolate avocado mousse brings classic mousse vibes without the eggs or cream.
Ripe avocados blend with cocoa, melted dark chocolate, maple, and a pinch of salt for a lush texture that tastes like pure chocolate, not guac.
It is a quick, no-bake, make-ahead dessert that nails date night, dinner parties, or a weeknight craving.
Ingredients (4 servings)
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Ingredients
- 2 ripe avocados, peeled, pitted avocados 2 ct ripe
- ¼ cup unsweetened cocoa powder unsweetened cocoa powder 1.09 oz
- ½ cup dairy-free dark chocolate chips, melted dairy-free dark chocolate chips 4 oz
- ¼ cup pure maple syrup pure maple syrup 4 Tbsp
- ¼ cup unsweetened almond milk unsweetened almond milk 2 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- pinch salt salt
- vegan dark chocolate, shavings (for garnish) vegan dark chocolate 1.49 oz
How to Make Vegan Chocolate Avocado Mousse
-
Melt the chocolate
Add the dairy-free dark chocolate chips to a heatproof bowl and melt in the microwave in 20 to 30 second bursts, stirring between each burst until smooth.
Let the chocolate cool to lukewarm so it stays fluid but does not shock the avocado mixture.
-
Load the blender
To a food processor or high-powered blender, add the avocados, cocoa powder, maple syrup, almond milk, vanilla, and a generous pinch of salt.
Start with the full cocoa and half the almond milk so you keep control over thickness.
-
Blend till creamy
Blend until the mixture is completely smooth and there are zero avocado flecks on the sides of the jar.
Stop to scrape the bowl so every bit gets silky and no bitterness hides in unblended cocoa pockets.
-
Emulsify with chocolate
With the machine running, stream in the melted chocolate and blend until the mousse turns glossy and slightly thick.
If it fights you or looks streaky, blend 15 seconds longer until fully emulsified.
-
Taste and adjust
Taste and add a teaspoon more maple for sweetness, a sprinkle more cocoa for intensity, or a splash more almond milk for a looser texture.
Finish with a tiny extra pinch of salt to sharpen the chocolate flavor like a pro.
-
Chill to set
Spoon into glasses or glass containers, cover, and chill 30 to 60 minutes until cool and spoonable.
For a firmer set, chill at least 2 hours, because patience pays off here.
-
Garnish and serve
Top with vegan dark chocolate shavings right before serving for texture and drama.
Optional but fabulous additions are flaky sea salt, fresh raspberries, or a dusting of cocoa.
Substitutions
- Maple syrup -> Medjool dates
- Soak 6 to 8 pitted Medjool dates in hot water for 10 minutes, blend with the almond milk, and proceed to get a thicker mousse with deep caramel notes and lower free moisture.
- Almond milk -> Canned coconut milk (light or full-fat)
- Swap equal amounts for a richer, silkier mousse with a faint coconut aroma that plays nicely with dark chocolate while setting a touch firmer.
- Dark chocolate chips -> Chopped vegan chocolate or cocoa butter plus cocoa
- Use a high-quality 70 to 75 percent vegan bar or blend 1 tablespoon melted cocoa butter with an extra tablespoon cocoa for a snappy set and more pronounced chocolate flavor.
Tips
- Measure avocado by weight for perfect texture
- Two medium Hass avocados should yield about 280 to 320 grams of flesh, and hitting that range keeps the fat-to-liquid ratio ideal so the mousse sets creamy, not loose.
- Mind the chocolate temperature
- If the melted chocolate is hot, it can seize or split when it hits cold ingredients, so aim for warm to the touch and keep everything else at room temp for a smooth emulsion.
- Choose the right cocoa
- Dutch-processed cocoa gives a smoother, less acidic chocolate flavor and a darker color, and mixing 10 percent black cocoa is a power move for that dramatic bakery look.
- Aerate intentionally
- Blend an extra 20 to 30 seconds after adding the chocolate to trap micro-bubbles for a lighter mouthfeel, or fold in softly whipped aquafaba for a mousse-like lift without dairy.
- Salt is your secret weapon
- A solid pinch of fine sea salt wakes up chocolate the way it does steak, and if the mousse tastes flat, it probably just needs a tiny bit more salt not more sugar.
- Storage that respects the fruit
- Press wrap directly on the surface and store in glass containers to block air, and the cocoa and chocolate will guard the avocado from browning for up to 48 hours.
- Clean, sharp garnish
- Use a vegetable peeler on a cold vegan chocolate bar for elegant curls, and shave over the glasses right before serving so they keep their shape.
Nutrition Facts *
| Energy | 354 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 23 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My mousse tastes like avocado, how do I fix it?
- Blend longer for complete smoothness, add 1 to 2 teaspoons more cocoa, a tiny pinch of salt, and a splash of vanilla, then chill 30 minutes which softens any green notes.
- The texture is too runny, what now?
- Chill it for 1 hour to let the cocoa butter set, or blend in 2 tablespoons more melted vegan chocolate or 1 tablespoon extra cocoa, and cut the milk slightly next time.
- The mixture turned grainy or split in the blender, can I save it?
- Warm 2 tablespoons almond milk until just hot, stream it in while blending, and the emulsion should come back together as the fats and liquids realign.
- Can I make this without nuts?
- Yes, use oat milk or soy milk, confirm your chocolate is nut-free, and keep the rest of the method exactly the same for the same silky result.
- Do I need a food processor?
- A high-speed blender or an immersion blender in a tall jar works well, but take your time scraping the sides so every speck of cocoa and avocado gets fully incorporated.
- How long does it keep and will it brown?
- It keeps 2 days well covered with surface contact wrap, and the cocoa plus chocolate slow oxidation, though a thin surface layer may darken slightly without affecting flavor.
Serving Suggestions
Dark roast coffee on the side doubles down on the chocolate, while a whisper of orange zest or a pinch of chili in the blend turns this into a sultry dinner-party closer.
For a little New York swagger, serve it with sea-salt flakes and boozy cherries, and if you are feeling extra, pipe it into glasses so the texture looks as luxurious as it tastes.
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