If you’ve ever asked yourself whether avocado and chocolate go together, here’s the proof!

This creamy, velvety avocado chocolate mousse is not only incredibly rich and delicious. It’s also one of the easiest things you’ll ever make. You just need a food processor or high-speed blender. It’s also naturally sweetened using only using maple syrup and is soy-free, nut-free, and gluten-free. That’s why it’s perfect for dinner parties or when you have any group of people over since it’s quick & easy to whip up beforehand, ticks all the boxes, and is a real crowd-pleaser!

I first made this creamy, velvety avocado mousse a few years ago when I opened a vegan Mexican restaurant in downtown NYC. Everybody seemed to really love it and I remember I would eat the leftovers as a treat at the end of service (that is if we had any leftovers!).

It’s such a nice dessert after a meal, or just as an afternoon treat. The healthy fats in the avocado and coconut don’t weigh you down or make you feel guilty. It’s the ultimate creamy chocolate vegan treat.

Scroll down for the recipe ↓

 

 

How to make great mousse

Here are a few recommendations for a fantastic mousse every time:

1. Buy good quality cocoa powder (it makes a difference, trust us).

2. Your avocados should be at their best; perfectly ripe and vibrant green. This will give the mousse a creamier texture and the flavor of avocado will be milder than with really ripe avocados. You still can use pretty ripe avocados, but keep in mind that the flavor will be stronger. Play around with different types and see what you prefer. Riper avocados can be a good thing if you want more depth and layers of flavor.

3. After you blend the mousse, allow it to cool in the fridge. Apart from getting it cold (no one wants warm mousse), this allows the oils to solidify and stabilize the mousse.

TOPPINGS

You can add any toppings to this that you want. We used blueberry compote, fresh berries, hemp seeds, goji berries, and lemon zest for a spritz of freshness. You can play around with seasonal fruits here; oranges and citrus for winter, figs for fall, berries for summer, and strawberries for spring. But really, anything that pairs with chocolate goes!

  

  

Avocado Chocolate Mousse

Serves 4

 

INGREDIENTS

400g avocado pulp

97g maple syrup

49g cocoa powder

1/2 vanilla pod, seeds scraped, or 1 tbsp vanilla extract

60ml coconut milk

98ml coconut oil

1/4 tsp ground cinnamon

1/4 tsp ground cardamom

2 pinches sea salt

1 pinch maldon salt or flaky sea salt

OPTIONAL TOPPINGS

blueberry compote

fresh berries

hemp seeds

goji berries

lemon zest

1. Add all ingredients except Maldon salt to a blender or food processor and blend until smooth, scraping down the sides as necessary.

2. Stir in Maldon salt and transfer mixture to the fridge. Let chill for at least 1 hour before serving.

3. Serve in bowls, jars, or glasses and top with toppings of choice. Store in the fridge for up to 5 days.

  

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