Rich, creamy chocolate mousse without heavy cream, eggs or cooking required? When you’re craving something sweet and decadent, this healthier Chocolate Avocado Mousse is easy to whip up for a sweet treat.
I was never a huge chocolate lover – it was always nice to have, not a must – but when I was pregnant that all changed. It may be cliche, but I really craved chocolate and that hasn’t gone away since having my daughter.
Sometimes you really want to treat yourself to something delicious and decadent, but without all the guilt and work involved. Enter this Chocolate Avocado Mousse.
Avocados give this recipe a super creamy texture minus the dairy (great if you’re lactose-intolerant!). It’s full of those heart-healthy good fats that avocados are known for.
PS – You can also make brownies with avocados. You’re welcome.
Here’s what you’ll need:
- Avocados: You’ll want these to be ripe but not too ripe. That’s the balance we’re always trying to find with avocados, right? They’re not quite ripe enough for several days then you have about 5 minutes to eat them before they’re too ripe.
- Coconut Milk: You can find coconut milk in the canned section. Whole milk can also be used if you’re not worried about keeping this recipe vegan or dairy-free.
- Cocoa powder: Regular or dark chocolate both work. I personally prefer dark chocolate, but kids will probably want regular.
- Sweetener: I used maple syrup to keep this recipe vegan, but honey or agave nectar also work well.
- Vanilla extract
- Pinch of salt
- Fresh mint and raspberries, for topping
Chocolate mousse is usually an involved process with lots of whisking, heavy cream and eggs. Some recipes call for a double-boiler to get the chocolate melted just right or way too many dirty bowls.
This busy mom with a toddler in tow has about 4 seconds to throw together a recipe before the meltdown sets in, and this recipe is perfect for that. You literally throw everything into the food processor and puree until smooth.
Prep Tip: If you think you’re done pureeing, give it a few extra seconds. You definitely want a completely smooth texture and to break up all those little avocado pieces.
You could eat it straight out of the food processor (no judgment here!), but I prefer to let it cool in the fridge for at least 30 minutes to really let the flavors set.
Then top with a little fresh mint and raspberry for an Instagram-worthy photo opp (if you have time for that sort of thing).
Chocolate Avocado Mousse
- 2 ripe avocados
- ¼ cup coconut milk
- 2 Tbsp. cocoa powder
- 4 Tbsp. maple syrup
- ½ tsp. vanilla extract
- Pinch of salt
- 12 raspberries
- Fresh mint leaves
- Add avocados, milk, cocoa powder, maple syrup, vanilla and salt to food processor. Blend until smooth and creamy.
- Divide between 4 bowls and refrigerate 30 minutes.
- Top with fresh mint and raspberries.