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Chocolate Avocado Mousse

North American · 10 min · Easy · 4 servings

Chocolate Avocado Mousse

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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