Dark Chocolate Avocado Mousse (Printable)

A creamy blend of avocado and dark chocolate topped with fresh raspberries for a vibrant finish.

# What You'll Need:

→ Mousse

01 - 2 large ripe avocados, peeled and pitted
02 - 4 oz dark chocolate (70% cocoa or higher), chopped
03 - 3 tbsp unsweetened cocoa powder
04 - 4 tbsp maple syrup (or agave syrup)
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt
07 - 2–3 tbsp almond milk (or other plant-based milk), as needed

→ Topping

08 - 1 cup fresh raspberries
09 - Grated dark chocolate or cacao nibs, for garnish (optional)
10 - Fresh mint leaves (optional)

# How to Make It:

01 - Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring until smooth. Remove from heat and let cool slightly.
02 - In a food processor or blender, combine the avocados, melted chocolate, cocoa powder, maple syrup, vanilla extract, and sea salt.
03 - Blend until completely smooth and creamy, scraping down the sides as needed. If the mousse is too thick, add almond milk one tablespoon at a time until desired consistency is reached.
04 - Taste and adjust sweetness if necessary by adding more maple syrup.
05 - Spoon the mousse into serving glasses or bowls. Refrigerate for at least 1 hour to chill and set.
06 - Before serving, top each mousse with fresh raspberries. Garnish with grated dark chocolate or mint leaves if desired.

# Expert Advice:

01 -
  • It is impossibly creamy without any dairy or heavy cream, just pure velvety chocolate heaven
  • You can make it in under 20 minutes and it actually tastes better after chilling in the fridge
  • Perfect for when you need an elegant dessert that happens to be vegan and gluten free
02 -
  • Never add hot chocolate directly to cold avocado or it will seize into a grainy mess
  • The texture of your avocados makes or breaks this recipe, so cut them open and check for perfect ripeness before starting
03 -
  • If your avocados are not quite ripe enough, the mousse will have a waxy texture so give them an extra day or two
  • Room temperature avocados blend much more easily than cold ones straight from the fridge

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