About Chocolate Avocado Mousse
This chocolate avocado mousse looks gorgeous and tastes amazing. Avocados are a key ingredient in this recipe and the riper the better! I always buy avocados when I have the chance as they can be used to make so many delicious dishes. Some of my go-to recipes are Avocado Milkshake, Avocado Toast and Guacamole. I have also made an avocado cake but it didn’t come out as well as I had hoped so I usually make this chocolate avocado mousse as a dessert instead. This recipe was inspired by a mousse recipe from Kiran’s blog. The dessert was presented beautifully. The ingredients were easy to find however, I did substitute agave syrup with organic cane sugar but the results were just as delicious. Though avocado makes up most of this dessert you can’t taste it at all! The flavors from the coconut oil, coffee and chocolate mask the avocado flavor. Some other delicious mousse recipes you may like to try are:
Mango Mousse Chocolate Mousse Banana Mousse
How to make Chocolate Avocado Mousse
- Add ½ cup of chopped semisweet chocolate, 1 tablespoon of coconut oil, 1 teaspoon of instant coffee and 2 to 3 tablespoons of raw sugar to a small skillet. Optional: You can also melt these ingredients in small bursts using a microwave instead. Make sure you stir in between each interval until the chocolate has melted completely.
- Heat 1 to 1.5 cups of water in a saucepan on medium heat. Bring water to a boil then lower the heat.
- Place the skillet with the ingredients on top of the saucepan. TIP: Make sure that the skillet does not touch the water.
- Once the pan comes into contact with the steam the chocolate will start to melt. Stir the ingredients continuously until the chocolate melts and has a smooth texture. Do not overcook the chocolate as it will seize or release fat.
- The chocolate mixture should have a smooth and shiny texture. Once the chocolate has melted remove it from the pan. Then set it aside and let it cool completely.
- Scoop the flesh of 1 medium or large avocado in a blender. Make sure the avocado is ripe and at room temperature, as a cold avocado will cause the chocolate liquid to harden. Then add vanilla extract and the melted chocolate mixture at room temperature.
- Blend until smooth.
- Scoop out the mousse in bowls or glasses.
- Cover the mousse with a lid or foil. Then refrigerate for 30 minutes to 1 hour or until cold. You can also eat this mousse straightaway without chilling it.
- Remove the foil then add chopped cashews, pistachios, almonds and any berries of your choice. Enjoy chocolate avocado mousse.
Expert Tips
Quick vegan chocolate mousse: This mousse is a great chocolate treat and can be ready in just 15 minutes! Add room temperature molten chocolate mixture, room temperature avocado and vanilla extract to a blender and mix until well combined. Add the mixture into a glass bowl. Avocado: Choose ripe avocados to make this tasty dessert. The avocados should be firm but slightly give way when you squeeze them. Peel and deseed the avocado before adding it to the blender. Room temperature: It is important the chocolate mixture and avocado are room temperature when they are being blended. This will ensure that you get the perfect mousse consistency and prevent the mixture from hardening. Melting chocolate: For this recipe, I placed the skillet with the ingredients on top of the saucepan and used the steam to melt the chocolate. If you use this method then make sure that the skillet does not touch the water. Alternatively, you can use a microwave to melt the chocolate instead. If you are using a microwave ensure that you allow the chocolate mixture to cool before adding it to the blender.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Black Forest Cake Recipe (Whole Wheat) Moist Eggless Chocolate Cake Recipe Apple Pie Recipe (Eggless & Vegan) Chocolate Ice Cream Recipe This Chocolate Avocado Mousse recipe from the blog archives first published in October 2012 has been updated and republished on August 2021.
