And in case you’re wondering… no, you can’t actually taste the avocado! It simply adds wonderful richness and creaminess.
Ingredients
You’ll only need a few simple ingredients to make this tasty dessert. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: But that photo, so rich and dark and decadent, kept haunting me. And every time I bought a ripe Haas avocado, I did not think about guacamole, avocado fries, or baked avocado eggs. Instead, I thought about chocolate mousse. In fact, this is one of the best chocolate desserts I have ever had (this chocolate pudding is another good one). I have made this recipe several times in the past few months, and each and every time it amazes me. Avocado: It’s important to use a very ripe Haas avocado in this recipe. Unsweetened cocoa powder: It’s important to use Dutch-processed cocoa powder in this recipe. It’s milder and less acidic than natural cocoa powder. Water: The water adds the moisture needed for achieving the perfect texture. Suggested alternatives are listed below. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Kosher salt: Just a dash - and you can skip it if you wish.
Instructions
Making this avocado chocolate mousse is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by placing the avocado, cocoa powder, vanilla, sweetener, and salt in your food processor. I use a mini food processor. Process these ingredients until very smooth, about 1 minute. Taste and adjust as needed - you might need to add more cocoa powder, more sweetener, or both.
Expert tips
Making this recipe is easy, but here are a few tips for ensuring its success:
1. Choose high-quality ingredients
Obviously, with a simple recipe such as this, each of the ingredients must be top-quality. So the avocado must be ripe and creamy, not fibrous or watery. The cocoa powder should be of high quality too. And you should use good vanilla extract.
2. Use Haas avocado and make sure it’s ripe
It shouldn’t be too difficult to find Haas avocado - it’s the most popular avocado variety. It’s high in fat and its flesh is creamier than that of other varieties. Fibrous, watery avocado will obviously not work here. The avocado should be very ripe but still green and not brown on the inside.
3. The cocoa powder must be Dutch-processed
The label should say “processed with alkali.” This will ensure a smoother, less acidic flavor.
4. You will probably need to adjust the recipe
Avocado chocolate mousse is one of those recipes where you’ll probably need to adjust it to your taste. So after you process the ingredients, taste the mousse, and see if you feel like you need to add cocoa powder, sweetener, or water. If your avocado is larger than the one I typically use, around 7 oz without refuse (200 grams), try using ½ cup cocoa powder and ½ cup water, 2 teaspoons vanilla, and 2 teaspoons stevia glycerite (equals ⅔ cup sugar), then taste and adjust.
5. Let it rest
It’s really important to let the mousse rest for 30 minutes. The flavors meld and the texture improves as it rests.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Serving suggestions
This mousse is excellent just as it is. If you want to get fancy, you can top it with berries, drizzle it with warmed-up peanut butter, or top it with whipped cream or chocolate whipped cream.
Storing leftovers
As mentioned above, because it contains raw avocado, I suggest you make this mousse on the day you plan on eating it. You can make it a few hours in advance and refrigerate it, covered. But I wouldn’t try to keep it any longer than that.
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