That’s it. It’s official. Avocados are magical. Besides being the star of the show in guacamole, they’re the main ingredient in this vegan chocolate mousse recipe. Let me be clear: I’m saying avocados are a miracle food.
I started experimenting with this recipe after my cow’s milk allergy diagnosis. Those were tough times, coming from a former dairy queen. My symptoms have improved so I can enjoy heavy cream now, but I still keep this recipe in blissful rotation.
Oh gosh, let’s pause. If you don’t believe me, I totally get it. I’ll never forget the look on my brother-in-law’s face when my sister made vegan chocolate avocado mousse for dessert at a dinner party. He thought there was something morally wrong with making a dessert with avocados. Maybe you think the same. Perhaps you’re even staring at the screen with the same disgust as my brother-in-law.
Well, if this is wrong, I don’t wanna be right. Give it a try and let me know what you think!
This mousse is so rich, smooth, and wonderfully textured. May I be so bold to suggest it’s the chocolate mousse of your dreams? I’m hoping so. It’s hard to believe it’s vegan, nevermind nutrient-dense. But it’s true. Bless up and dive in!
How to Make Vegan Chocolate Mousse
Simple and Delicious
This mousse is easy to make! You’re 7 ingredients and a food processor away from chocolate bliss. Add ingredients to your food processor, blend, and serve. Read below for more details on the ingredients or hop to the recipe card at the bottom of this post to get this dessert in your hands even faster.
Ingredients in Vegan Chocolate Mousse
Avocados
For all my raving, avocados being the main ingredient shouldn’t surprise you. For best results, use ripe avocados. Be mindful to blend the avocado fully using a food processor or high-speed blender.
Process longer than you think you need to. Otherwise, you might end up with some avocado chunks in the mousse. Double-check by pushing the mousse around with a spatula and seeing if any green is still peaking out. I wouldn’t even blame my brother-in-law for having a problem with that- mousse must be smooth!
Avocados are the superstar of this dish. And not just because they create the perfect texture- smooth and creamy. It’s not even the added bonus that the chocolate and vanilla maks their mild flavor. They become the MVP because they’re filled with healthy fats and fiber. Not an easy feat for a dessert. This powerful combination promotes satiety- leaving you fuller longer.
Avocados are also nutrient-dense. They help your body absorb fat-soluble nutrients (such as vitamins A, D, E, and K) better.
If you needed more reasons to eat avocados, now you have them!
Coconut Cream
A few tablespoons of coconut cream contribute to the smooth texture and healthy fats. I use 3 tablespoons of cream from a separated can of coconut milk.
How to access coconut cream:
- Chill a can of coconut milk (refrigerated overnight for best results)
- Open can of coconut milk upside down
- Pour off the water, leaving the cream inside
- Scoop out 3 tablespoons of cream
If your coconut milk has not separated, no worries. Use 3 tablespoons of full-fat coconut milk instead.
A great coconut milk brand isn’t easy to come by. After much searching, I stick to 2 full-fat coconut milk brands: Thai Kitchen or Whole Foods 365.
Cocoa Powder
I know a lot of the healthier spins on vegan chocolate avocado mousse call for cacao powder. That’s not happening here.
Listen, if you have it in you, more power to you. I find that the raw chocolate cacao powder is too bitter for a dessert. I just end up adding in too much maple syrup. But to each their own.
I go for Rodelle Gourmet Baking Cocoa Powder from Costco. It’s Dutch-processed, dark finish, and has a rich flavor. But still no added sugar.
Vegan Chocolate
Utah (where I live) has a solid chocolatier game. Some of my favorites are Amano Artisan Chocolate and Solstice Chocolate. These chocolate bars often have cocoa butter in them so I want to clarify:
cocoa butter is free of dairy, eggs, honey, and other animal-derived ingredients, making it suitable for this vegan dessert.
You can also use chocolate chips, but I typically grab my favorite bar and chop it into pieces to measure and melt. I love the addition of chocolate to this dish, adding to the rich cocoa powder for a deep, well-rounded chocolate flavor.
Real Maple Syrup
As a former Vermont resident, 100% pure maple syrup has my heart. I also get my maple syrup from Costco. Real maple syrup is a natural sweetener that contains vitamins, enzymes, and minerals. Go for the serving noted below (1/2 cup), with full permission to add more to taste.
Vanilla Extract
Up the level of gourmet sweetness without adding sugar by using vanilla extract. I also find it masks the avocado flavor, even more, making this dish really taste like chocolate pudding.
Sea Salt
A pinch of sea salt makes its way into most of the dishes in our home, especially in a dessert. Salt enhances sweet flavors, making them taste even sweeter.
Enjoy Your Vegan Chocolate Mouse Blissfully
It’s wild- the end result tastes nothing like coconut or avocado, just pure chocolate delight.
Make this recipe for special occasions or just to have on hand throughout the week for after-dinner deliciousness. I hope you love this vegan chocolate avocado mousse!
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Vegan Chocolate Avocado Mousse
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 8 1x
- Category: snack, dessert
- Diet: Vegan
Description
This delicious vegan chocolate avocado mousse has the perfect texture and deep, satisfying chocolate flavor. You’ll never guess from the taste that the main ingredient is avocado!
Ingredients
- 3 ripe avocados, peeled and pitted, roughly chopped for easier blending
- 3 tablespoons coconut cream
- 1/3 cup cocoa powder
- 1/4 cup vegan chocolate chips or chunks, measured then melted
- 1/2 cup 100% pure maple syrup
- 2 teaspoons vanilla extract
- pinch of fine sea salt
- Optional: serve with whipped cream (coconut whipped cream for vegan), berries, cocoa powder, or shaved dark chocolate)
Instructions
- Blend all the ingredients in a food processor on high. Alternatively, use a high-speed blender. Blend until smooth.
- Taste and adjust flavor as desired:
- Add more cocoa powder for a rich chocolate flavor, additional maple syrup for sweetness, or an extra pinch of salt for saltiness while enhancing the sweeter flavors.
- To serve:
- Divide into serving glasses
- Option to top with whipped cream, berries (raspberries are my favorite), and/or chopped dark chocolate or cocoa powder.
Notes
Store leftovers covered in the refrigerator for up to 5 days. But it’s so good, finishing it all shouldn’t be a problem!
