Save to Pinterest I stumbled onto this mousse completely by accident when I was trying to use up three overly ripe avocados before they turned brown. Instead of tossing them into guacamole for the third time that week, I threw them into a blender with some cocoa powder and a splash of milk, expecting something mediocre. What came out was silky, decadent, and nothing like the grainy chocolate experiments I'd tried before. That first spoonful changed how I thought about avocados entirely.
My partner tasted it blind one evening and guessed it was made with cream and dark chocolate ganache. When I told him it was avocado, he looked genuinely suspicious until I let him watch me make it again. Now it's what he requests when friends come over, and watching people's surprise when they learn what's in it never gets old.
Ingredients
- Ripe avocados: These are everything—underripe avocados will feel grainy no matter how long you blend, so wait until they yield gently to thumb pressure.
- Unsweetened cocoa powder: The foundation of the flavor; don't reach for hot cocoa mix or sweetened versions.
- Plant-based milk: Almond, oat, or soy all work beautifully, but oat milk adds a subtle sweetness that's hard to beat.
- Pure maple syrup: This sweetens without making the mousse taste artificial or gritty like some alternatives can.
- Vanilla extract: A teaspoon rounds out the chocolate and keeps it from tasting one-note.
- Sea salt: Just a pinch wakes up the cocoa flavor and makes it taste more like chocolate than cocoa powder alone.
Instructions
- Combine everything in your blender:
- Add the avocados, cocoa powder, milk, maple syrup, vanilla, and salt all at once. Use the ripest avocados you can find—their buttery texture is what makes this creamy without any dairy.
- Blend until absolutely smooth:
- This takes longer than you'd think, usually 2–3 minutes. Stop halfway through to scrape the sides with a spatula; you want no bits of cocoa powder clinging to the edges.
- Taste and adjust:
- Add more cocoa if you want deeper chocolate flavor, or more maple syrup if you like it sweeter. Blend for 10 more seconds after adjusting.
- Divide into serving glasses:
- Spoon it into whatever looks nice to you—tall glasses make it feel fancier, bowls make it feel casual.
- Chill for at least 30 minutes:
- This firms it up slightly and lets the flavors settle; you can make it hours ahead.
- Top and serve:
- Fresh berries, dark chocolate shavings, toasted almonds, or coconut flakes all work beautifully.
Save to Pinterest I made this for my sister's birthday dinner when she went vegan, and it ended up being the thing everyone asked for seconds of—not just the vegan guests, everyone. There's something about a dessert that feels like a treat but doesn't leave you feeling sluggish afterward that hits differently.
The Avocado Secret
Avocados are mostly fat, which is exactly what makes this mousse work. That fat creates the same silky mouthfeel you get from cream or eggs in traditional mousses, but it stays plant-based and doesn't require any whisking or tempering. The key is using avocados that smell slightly fragrant and yield to pressure—they should feel almost buttery in your palm. If they're still firm or smell grassy, they're not ready yet.
Customizing Your Mousse
This recipe is forgiving in the best way. Prefer it lighter and airier? Fold in 2–3 tablespoons of whipped aquafaba after blending and it becomes almost mousse-like in texture. Want it richer and more intense? Use Dutch-process cocoa powder instead of regular unsweetened cocoa. I've also made it with espresso powder stirred in for a mocha version, and with a pinch of cinnamon when I wanted something warmer and more autumnal.
Serving and Pairing Ideas
Serve this chilled, within an hour of topping it, so your garnishes stay crisp and the texture stays perfect. For a sophisticated moment, serve small spoonfuls with a tiny cup of espresso or a sip of dessert wine. For a casual afternoon, pair it with fresh berries and call it done. It's equally at home as a five-minute weeknight dessert or as part of a dinner party spread.
- Dark chocolate shavings and toasted hazelnuts make it feel almost fancy enough for a date night.
- Berries and coconut flakes turn it into something that could pass for breakfast if you squint.
- A tiny drizzle of salted caramel or date paste on top takes it from simple to showstopping.
Save to Pinterest This dessert taught me that sometimes the most indulgent-tasting food is the one that's actually good for you. It's become my go-to when I want something that feels like a treat but doesn't come with any guilt.
Common Recipe Questions
- → Can I use different sweeteners?
Yes, maple syrup can be replaced with agave syrup or honey if not strictly vegan, adjusting sweetness to taste.
- → What gives the mousse its smooth texture?
Ripe avocados blend into a creamy base, while plant-based milk helps achieve the silky consistency.
- → How long should the mousse chill before serving?
Chilling for at least 30 minutes in the refrigerator enhances texture and flavor balance.
- → Can I add toppings to vary flavors?
Definitely, fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes complement the mousse nicely.
- → Is this dessert suitable for special diets?
Yes, it is vegan, gluten-free, and dairy-free, but note that nuts may be present depending on milk and toppings used.
- → How can I make the mousse lighter?
Folding in whipped aquafaba or coconut cream after blending creates a lighter, airy texture.