Vegan Chocolate Avocado Mousse
I was skeptical of avocado mousse for years — it sounded like a wellness trick pretending to be dessert. Then I made it, and I have never gone back to the cream-and-egg version. Ripe avocado provides the silkiest, most luxurious texture imaginable, and its mild flavor disappears completely behind the chocolate. Use the best dark chocolate you can find — this is a recipe where it really matters. A tiny pinch of espresso powder deepens the chocolate flavor without making it taste like coffee.
Ingredients
- ☐ Ripe avocados — 2 medium, very soft
- ☐ Dark chocolate — 4 oz, 70% cacao or higher
- ☐ Cocoa powder — 2 tablespoons, unsweetened
- ☐ Maple syrup — 3 tablespoons, or to taste
- ☐ Vanilla extract — 1 teaspoon
- ☐ Espresso powder — 1/4 teaspoon, optional
- ☐ Sea salt — 1/4 teaspoon
- ☐ Plant milk — 2-3 tablespoons, as needed
- ☐ Fresh raspberries — for serving
- ☐ Flaky sea salt — for finishing
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Finely chop the dark chocolate and place in a heatproof bowl. Set the bowl over a small saucepan of barely simmering water (make sure the bottom doesn't touch the water). Stir gently until completely melted and smooth. Remove from heat and let cool for 5 minutes.
Halve the avocados, remove the pits, and scoop the flesh into a food processor or high-speed blender.
Add the cocoa powder, maple syrup, vanilla, espresso powder (if using), and sea salt. Process until completely smooth, scraping down the sides as needed.
Add the melted chocolate and process again until fully incorporated. The mixture should be silky and glossy. If it seems too thick, add plant milk 1 tablespoon at a time until you reach a mousse-like consistency.
Taste and add more maple syrup if you prefer a sweeter mousse. Divide between 4 small serving glasses or ramekins.
Cover and refrigerate for at least 1 hour, or up to 24 hours. Just before serving, top with fresh raspberries and a sprinkle of flaky sea salt.
Recipe notes
The mousse will keep, covered, in the fridge for up to 3 days. The texture actually improves after the first day.
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