Chocolate Avocado Dessert (Printer-friendly)

A creamy chocolate avocado dessert with rich cocoa flavor and a smooth, silky texture. Perfect for a healthy indulgence.

# Required Ingredients:

→ Main

01 - 2 large ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup pure maple syrup or agave syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt

→ Optional Toppings

07 - Fresh berries
08 - Shaved dark chocolate
09 - Toasted nuts such as sliced almonds or hazelnuts
10 - Coconut flakes

# How-To Steps:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt into a food processor or high-speed blender.
02 - Process the mixture until entirely smooth and creamy, scraping down the sides as needed for even texture.
03 - Taste and modify sweetness or cocoa intensity as preferred, blending again if adjustments are made.
04 - Spoon the mousse evenly into serving glasses or bowls.
05 - Refrigerate for a minimum of 30 minutes to enhance texture before serving.
06 - Top with fresh berries, dark chocolate shavings, toasted nuts, or coconut flakes as desired before serving.

# Expert Suggestions:

01 -
  • The whole thing comes together in ten minutes, no oven required.
  • It tastes indulgently rich while being packed with healthy fats and real ingredients.
  • You can customize the toppings based on whatever you have on hand or however you're feeling that day.
02 -
  • The avocado's ripeness matters more than you'd think; underripe avocados blend into grainy flecks, while overripe ones can taste slightly bitter and make the mousse feel less fresh.
  • If your result feels too thick, one or two tablespoons of additional milk will loosen it without diluting the flavor, but add slowly and blend gently to avoid overworking the mixture.
03 -
  • Chill your serving glasses in the freezer for five minutes before adding the mousse; it keeps the dessert cool longer and makes the presentation feel instantly more polished.
  • If you only have ripe avocados and they're slightly brown inside, use them anyway—the cocoa will mask any slight oxidation, and you'll still get the silky result you're after.
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