This Easiest Avocado Chocolate Mousse is perfect for chocolate cravings because it’s the perfect combination of creamy and decadent! It’s easy to make, and so perfect with berries of any kind.
Chocolate mousse is one of those desserts that even when you’re too full for dessert, there’s still room for a couple bites! There’s just something about it’s silky smooth texture and intense chocolate flavor that quickly satisfies your need for sweets.
This mousse recipe is based off the filling for one of our all-time favorite desserts – Chocolate Tart. Both have avocado as a base. And before run away as quickly as possible, no you can’t taste the avocado. I’ve tried both of these recipes out on lots of people who say they ‘hate’ avocado. Not only has everyone loved it, but they had no idea there was avocado in it.
Avocado brings an incredible silky texture to this dairy free mousse. Then it’s lightened up with a bit of coconut whip cream. After that it’s up to you what you want for a topping for all of this decadence! Our personal favorite way to eat this is with a bit more coconut whipped cream on top with some raspberries.
Now let’s get started making this Easiest Avocado Chocolate Mousse!
First we’re going to add most of the ingredients to a food processor to make the base. A food processor is a must because it’s really hard to get a silky smooth mousse in the blender.
You want to scrape down the sides a couple of times, and process until it looks like the photo above.
Then you’re going to fold in some coconut whipped cream to give it the proper texture of chocolate mousse. For more tips you can check out my How to Make Coconut Whipped Cream.
And now you can refrigerate it for up to 3 days. Then you’re just moments away from topping it with whipped cream and berries. If it’s not berry season, check out my Chocolate Covered Strawberry Mousse. That recipe helps you make a berry sauce from frozen berries.
If you have a mini food processor, that works even better here since there’s not that much to blend together. You can also double the recipe so that it will work better in a regular sized food processor. Or use the smaller bowl insert.
I’ll just leave you with some of our favorite chocolate desserts for more inspiration:
- Paleo German Chocolate Brownies
- Homemade Chocolate Fudge Ice Cream
- Grain Free Chocolate Cake with Buttercream Frosting
- Truffle Chocolate Cream Pie
- Death by Chocolate
- Double Chocolate Almond Butter Cookies
- Healthy Chocolate Hazelnut Pudding
- Paleo Chocolate Chip Skillet Cookie
So I hope you’ll enjoy this decadent but still healthy mousse soon! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This is the perfect make ahead dessert that everyone loves!
1/4 cup cocoa powder
1/4 cup Grade A amber maple syrup
1 just ripe avocado, room temperature
2 Teaspoons vanilla extract
1/4 Teaspoon sea salt
1/4 cup chocolate chips, melted, I used Enjoy Life
Coconut Whipped Cream:
1 can chilled coconut milk, cream scooped off the top
1 Tablespoon Grade A amber maple syrup
Pinch of sea salt
1 Teaspoon vanilla extract
Top with berries of choice, I used 1 pint of raspberries
In a small food processor, or the small bowl insert of a larger food processor add the cocoa powder and maple syrup. Remove the pit from the avocado and scrape it from the skin into the food processor with the vanilla and sea salt.
Process until smooth, then add the melted chocolate chips and process again to combine. Remove the mousse base from the food processor and into a bowl.
Next make the whipped cream by adding only the hardened cream from the can of coconut milk, (reserve the liquid for another use like a smoothie) to an electric mixer. Beat until fluffy, 1-2 minutes. Then add the maple syrup, sea salt, and vanilla. Beat again to combine.
Then portion out about half of the whipped cream, (you should have about 1 1/2 cups) and add it to the chocolate mousse base. Using a spatula, fold the whipped cream into the mousse until just combined.
From here you can refrigerate the mousse for up to 3 days, but if you want to top it with the remaining whipped cream that is the best on the first day.
Serve the mousse with the remaining whipped cream and berries of your choice if desired.
It’s important that the avocado be room temperature because when you add the melted chocolate chips, you don’t want them to ‘seize’ up if the avocado has been refrigerated. You’ll end up with hardened bits of chocolate in the mousse, which of course is still edible, but not silky smooth!
- Category: Dessert
- Method: Food Processor
- Cuisine: American
Keywords: Avocado Chocolate Mousse, Paleo Chocolate Mousse, Dairy Free Chocolate Mousse, Avocado Chocolate Mousse Recipe