Avocado Chocolate Mousse

Name: Avocado Chocolate Mousse
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 large ripe avocados (about 440 g); 50 g unsweetened cocoa powder; 80 ml maple syrup or 6 tablespoons soft dates, pitted; 60 ml plant milk, plus more if needed; 1 teaspoon vanilla extract; ¼ teaspoon fine salt; Optional: 40 g dark chocolate, melted, for a firmer set

The reason this works is texture, not flavour: blended avocado has almost exactly the body of a set mousse, and cocoa is strong enough to cover everything else.

The one thing you cannot rush is the blending. Two minutes minimum, or you get a pudding with a faintly vegetal edge.

MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026

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Two jars of dark green-brown avocado chocolate mousse topped with berries and chocolate shavings

Prep

10 min

Cook

No cooking

Total

10 min

Servings

Difficulty

Easy

Cuisine

International

Vegan
Vegetarian
No cooking
Gluten-free

Ingredients

2 large ripe avocados (about 440 g)
50 g unsweetened cocoa powder
80 ml maple syrup or 6 tablespoons soft dates, pitted
60 ml plant milk, plus more if needed
1 teaspoon vanilla extract
¼ teaspoon fine salt
Optional: 40 g dark chocolate, melted, for a firmer set

Instructions

1
Blend the avocado alone first for 30 seconds, scraping down, until it is a completely smooth paste with no fibres.
2
Add the cocoa, syrup, milk, vanilla and salt.
3
Blend for at least 2 minutes on high, stopping twice to scrape the sides. It will go from grainy to glossy — that change is what you are waiting for.
4
Fold in the melted chocolate if you want a firmer, more truffle-like set.
5
Spoon into four glasses and chill for at least an hour. Serve with berries or chopped nuts.

Recipe tips

Very ripe avocados only. Any firmness leaves fibres that no amount of blending removes.
Salt is not optional in chocolate desserts. A quarter teaspoon makes the cocoa taste twice as strong.
If it tastes green, it needs more cocoa or another minute of blending — not more sugar.
Dutch-processed cocoa gives a darker colour and a rounder flavour than natural cocoa here.

Nutrition (approximate)

Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.

Calories: 285 kcal
Protein: 4 g
Carbs: 30 g
Fat: 19 g
Fibre: 11 g

Storage

Keeps two days in the fridge, covered, with film pressed onto the surface. It darkens slightly, which is hidden by the cocoa. Do not freeze — it turns icy.

Frequently asked questions

Can you taste the avocado?

Not if it is very ripe and blended for a full two minutes. Under-blending is the usual reason people say they can.

Can I make it without maple syrup?

Yes. Six soft dates soaked in hot water for ten minutes, then blended in, give a caramel note and work just as well.

How long does it keep?

Two days refrigerated. The cocoa masks the browning, but the texture starts to loosen after that.

Is this actually healthy?

It has more fibre and less saturated fat than a cream-based mousse, but it is still a sweetened dessert. We do not make health claims for it.

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