Chocolate Avocado Mousse Delight (Printable)

A rich, creamy dessert blending ripe avocados and cocoa for a smooth, indulgent treat.

# Components:

→ Main

01 - 2 large ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup pure maple syrup or agave syrup
05 - 1 tsp vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Toasted nuts (e.g., sliced almonds, hazelnuts)
10 - Coconut flakes

# Method:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and salt in a food processor or high-speed blender.
02 - Blend until completely smooth and creamy, pausing to scrape down the sides as needed.
03 - Taste and adjust sweetness or cocoa to preference, blending again if necessary.
04 - Spoon mousse into serving glasses or bowls.
05 - Refrigerate for at least 30 minutes to achieve best texture.
06 - Garnish with berries, dark chocolate shavings, nuts, or coconut flakes before serving.

# Expert Advice:

01 -
  • It tastes indulgent but you're actually eating fruit and good fats, which somehow makes the guilt disappear.
  • Ready in 10 minutes, no baking, no waiting around—perfect when someone unexpected asks for dessert.
  • Works for any diet: vegan, dairy-free, gluten-free, and no refined sugar in sight.
02 -
  • Avocado oxidizes fast, so make this close to serving time unless you want brown mousse (it still tastes fine, but looks sad).
  • Your blender power matters—a weak one might leave cocoa powder texture unless you blend longer, so don't feel bad adding extra time.
03 -
  • Dutch-process cocoa gives you deeper, less acidic chocolate—worth tracking down if rich cocoa flavor is your love language.
  • Make sure your milk isn't sweetened already, or you'll end up with runaway sweetness that no adjustment can fix.
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