This creamy and delicious avocado chocolate mousse needs only a few simple ingredients to make a quick, low carb dessert. It’s an easy, optionally vegan chocolate pudding, and you won’t even notice the avocado flavor. Make this simple recipe for Valentine’s Day or any day!
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Why we love this recipe
Unlike a traditional chocolate mousse, which relies on tempering eggs and using a double boiler to keep chocolate from burning, this decadent dessert gets its creaminess from the ripe avocados and coconut cream or milk. There is enough cacao powder to satisfy your chocolate cravings.
Since this avocado chocolate pudding gets its texture from the avocados, there is no need to whip egg whites as you might for a conventional mousse. It’s a great way to enjoy avocados that are close to over-ripe. Mousse is a great Valentine’s day dessert with red fruits on top!
You can also adjust the recipe for your own preferences for sweetness. Raw honey is one of our favorite ways to sweeten baked goods. Use pure maple syrup or agave nectar to keep it vegan.
As with other Paleo desserts with added sweeteners, consider this an occasional treat rather than a recipe that’s healthy enough to enjoy every day. My taste-testers found that 5 tablespoons was the least amount of sugar (in the form of honey) we could add to compensate for the bitterness of the cocoa powder. My husband would have preferred it a bit sweeter!
To make this avocado chocolate mousse even more special, top with whipped coconut cream and fresh raspberries or blueberries – or both!
What you will need for Avocado Chocolate Mousse
- Avocados. The Hass variety have the best flavor and enough healthy fats to make the mousse creamy.
- Unsweetened cocoa powder. Or use raw cacao powder. This recipe is simpler than ones that call for melting chocolate, and we love the flavor.
- Coconut milk. Use full-fat coconut milk.
- Honey or pure maple syrup, or agave syrup. Remember that although these are sometimes called healthy sweeteners, ideally on a Paleo eating they would be a very small part of your food intake. Make it a goal to use less and less all the time! We use organic honey, USA-grown.
- Sea salt. Just a little to balance the sweetness and fats. I prefer the Redmond pink sea salt.
- Coconut cream for making a dairy-free whipped topping.
- Raspberries or other fresh berries. Or kiwi! Or banana!
- Vanilla, to flavor the mousse or coconut whipped cream – this can be optional, too.
- Optional toppings: cacao nibs, cocoa powder, etc.
Steps in making Avocado Chocolate Mousse
- Assemble the ingredients. I just throw them all into the smaller bowl of my food processor.
- Blend until the mousse is smooth. I usually need to scrape down the cocoa powder from the sides at least once. Blend for three minutes or so until the surface is shiny and the mousse is completely smooth.
- Transfer to a covered container and refrigerate for at least one hour, preferably three.
- Serve into individual dishes or small glasses and top with coconut whipped cream. Garnish with cocoa powder, fresh berries, cacao nibs – whatever sounds good!
Avocado Chocolate Mousse Variations
To make this avocado chocolate mousse recipe vegan, replace the honey with pure maple syrup or agave syrup.
If you prefer to use dark chocolate chips in this recipe, melt 1/2 cup of them in the microwave in 15-second bursts, allow to cool, then add them to the food processor before blending. More detail on this in a future post.
Add a couple of tablespoons of brandy to the recipe for an adult dessert like chocolate pudding shots!
Avocado Chocolate Mousse FAQ
When the mousse is first blended, the taste of avocados is there, but after chilling, the chocolate flavor takes over. Be sure not to leave any green bits of avocado, though – those are a dead giveaway!
With maple syrup or agave syrup as the sweetener, this recipe is vegan.
Four total; five if you count the dash of sea salt. Six including the vanilla in the whipped coconut cream.
This mousse recipe as written is Paleo but not keto. To make it keto, change the sweetener to erythritol or another keto-friendly one. A suggestion is to start with 4 teaspoons of erythritol for each tablespoon of honey, but adjust to taste! You could even leave sweetener out altogether but the mousse will taste quite bitter.
Yes, this mousse will freeze well in an airtight container. Defrost it in the refrigerator in the container. Whip the coconut cream fresh, though.
Best tools for making this mousse recipe
I have shared this mousse recipe with Angie at Fiesta Friday #418.
Avocado Chocolate Mousse – Paleo
- Food Processor
- Hand mixer
- Silicone spatula
For the mousse:
- 2 large avocados peeled, pitted, and halved
- 5 tablespoons organic honey see note* (or sub pure maple syrup)
- ½ cup raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut cream or full-fat coconut milk
- 1/8 teaspoon sea salt Redmond
Coconut Whipped Cream:
- 1 can chilled coconut milk cream scooped off the top (about 1 cup of coconut cream)
- 1 Tablespoon Grade B maple syrup or honey
- Pinch of sea salt
- 1 Teaspoon vanilla extract
- Scoop out the avocado flesh and discard the skins. Add all of the ingredients to a food processor or blender. Process until completely smooth, about 3 minutes in a food processor. Note: You may need to scrape the edges of the food processor to get everything to combine.
- Transfer to a sealable container and refrigerate at least 1 hour, or until ready to serve. Chill the ingredients for coconut whipped cream, as well as the bowl you will whip it in, at the same time.
- Just before serving, whip the coconut cream using a hand mixer.
- Serve with cacao nibs or grated dark chocolate, fresh berries and/or coconut whipped cream.
You can use a whisk attachment on a hand blender to whip the coconut cream, though a hand mixer is faster.
The size of the avocados will determine the quantity of mousse you end up with. We used the Hass avocados from Costco, about 8 ounces each.
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