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Chocolate Avocado Mousse

North American · 10 min · Easy · 4 servings

Chocolate Avocado Mousse

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Five minutes, one blender, no cooking. Ripe avocado and cocoa whipped into a mousse so dark and silky nobody will guess the base. Chill it and it sets like the real thing.

~340 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freegrain-free
Plan it:

Method

  1. 1

    Blend

    ⏱ 1 min 30 sec

    Put the avocado flesh, cocoa, maple syrup, plant milk, vanilla and salt into a blender or food processor. Blend until completely smooth, stopping to scrape down the sides so there are no flecks of avocado left.

  2. 2

    Taste and adjust

    Taste: add more maple syrup for sweetness or a splash more plant milk to loosen. It should be thick, glossy and pipeable.

  3. 3

    Chill

    ⏱ 30 min

    Spoon into glasses and chill until cold and set, at least 30 minutes. The flavor mellows and deepens as it chills, so don't skip it.

Notes

Genuinely ripe avocados are non-negotiable: under-ripe ones taste grassy and won't blend smooth. Use a good, dark cocoa. Top with berries or a little grated dark chocolate.

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