Avocado chocolate mousse is not just healthier chocolate mousse; it is also one of the easiest chocolate mousse recipes you will ever make! Creamy chocolate mousse made with avocado is a dairy-free, gluten-free, refined-sugar free, vegan dessert that is super easy and ready to eat in 5 minutes!
My first attempt at making chocolate mousse was the kind of utter disaster to which the producers of reality cooking shows must aspire. Ben was home from the Peace Corps, and I wanted to wow him with a fancy home-cooked meal. Chocolate mousse seemed like the ideal dessert—it’s romantic, impressive, and makes any meal feel extra special. It turns out that it’s also probably not the best dessert to make when you are in a hurry and your mixer is broken. If only this easy Avocado Chocolate Mousse had been in my life back then!
A gloriously rich chocolate dessert that’s actually good for you! Vegan and gluten free, this easy avocado chocolate mousse comes together in minutes.
Ingredients:
- 4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
- 2 large, ripe avocados (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Optional: 1–3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
- For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
Directions:
- Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
- Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.
More Deliciouse Recipe Avocado Chocolate Mousse @ wellplated.com
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