This easy Avocado Chocolate Mousse is perfect for chocolate cravings because it's the perfect combination of creamy and decadent! It's easy to make and perfect with berries of any kind.
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 out of 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 into a medium sized bowl.
Next make the coconut 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.
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Notes
You can also use 1 cup heavy whipping cream in place of the coconut cream here if desired. Make sure you use unsweetened coconut milk for your coconut cream.It's important that the avocado is at 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!The nutrition facts were calculate with the extra leftover whipped cream, but not with the berries or Berry Sauce.