If you’ve never tried avocado chocolate mousse before, this healthy recipe will take you completely by surprise!
It is rich and silky smooth… and you really can’t taste the avocado.
Super Healthy Chocolate Avocado Mousse
The idea of avocado chocolate mousse has been popular on the health food scene for years, but some of the recipes out there are unfortunately so awful they only prove true mainstream society’s claim that avocado chocolate mousse is too weird or too healthy to really be dessert.
This is exactly what happened to me a few years back when one of my friends found a recipe for avocado chocolate mousse and decided we should try it. The results were so terrible that it took me five years to even think about coming up with my own version of the popular dessert.
(Note to self: Always be suspicious of a chocolate pudding recipe that does not call for any salt whatsoever.)
However, when the subject of avocado chocolate mousse came up on the blog a few weeks ago when I posted my 20 favorite Healthy Chocolate Recipes, I was finally inspired to give the idea a second chance.
And I’m so glad I did! With the right recipe, avocado chocolate mousse can be really good, for a healthy dessert or not!
Above – watch the video how to make avocado chocolate mousse!
The best part about this avocado chocolate mousse is that it tastes so decadent and so sinful that you completely forget you’re getting so many health benefits at the same time!
Avocados are 100% cholesterol-free, contribute nearly 20 vitamins, minerals, and phytonutrients; and just one serving of the superfood offers eight percent of the daily value of fiber—a nutrient which provides a feeling of fullness and has also been found to potentially reduce the risk of type 2 diabetes.
With less than one gram of sugar per ounce, avocados have the least amount of sugar per serving of any fruit, and they act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients.
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Vegan Avocado Chocolate Mousse
When I was asked to help raise awareness and get the word out about National Diabetes Month—which takes place every November—I immediately wanted to help. My grandfather had diabetes for as long as I knew him, and I know many readers of this blog are also all too familiar with the disease.
Nearly 30 million children and adults in the United States have diabetes, and another 86 million are at risk for developing type 2 diabetes in the future. The HAAS Avocado Board (HAB) has joined the American Diabetes Association in the national Stop Diabetes movement, with a campaign goal of helping to increase awareness about the role that good fats play in daily nutrition.
And I couldn’t think of a better time than Hug A Fat Month to post this particular recipe – because it is full of healthy fats!
The recipe is vegan, paleo, gluten free, and you can even use a sugar free sweetener if you want to make a low carb or keto avocado chocolate mousse.
The message I’m trying to convey with this post isn’t that eating avocado chocolate mousse will cure diabetes. (If only it were that simple.) But the American Diabetes Association wants people to choose a sensible diet that includes healthy fats—such as avocados—in moderation and in place of higher-cholesterol foods.
Eat delicious foods, enjoy what you are eating, and really be mindful by savoring food slowly so that you eat less and feel more satisfied.
Leftover avocado? Try this Avocado Smoothie Recipe
Avocado Chocolate Mousse
Ingredients
- flesh of 2 ripe avocados (240g)
- 1/4 cup regular cocoa powder
- 1/4 cup dutch cocoa OR melted chocolate chips
- 3-4 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- sweetener of choice to taste (I like 1/4 cup pure maple syrup)
Instructions
- **You have two options for this recipe: The version with the chocolate chips will be richer; the version with the dutch cocoa (important to use dutch) will be lower in fat and sugar.Combine all ingredients in a blender or food processor until completely smooth. (Watch the video above to see the recipe being made step-by-step.) I used 3 tbsp almond milk, but if you’re not using a liquid sweetener then you might want to add a little extra for a smoother consistency. If you make it, don’t forget to rate the recipe or leave a review below!View Nutrition Facts
Video
Notes
**Also, sorry to have left you hanging on my previous post! I’m so thrilled to know people are actually reading the commentary of my posts. In terms of the story’s “ending,” I don’t really believe in happy endings for people in their twenties. Your story shouldn’t be over yet.
Although I’m no longer dating the guy from the story, he is still one of my favorite people in the world. I believe some people are just meant to be in your life. And I’m really glad he is in mine!
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Hey Katie!
I used honey for mine. I had to add 2-ish cups of milk to get a good texture (and that was so much milk i had to add another 1/4 cup coca!)
I really like it! Much more detailed, rounded and full flavor than box chocolate pudding!
(Sorry, I have synesthesia, no idea how to explain the difference in taste normally…)
Katie, I had no idea about the salt, but it really makes the pudding so much better. Having now made it without (a different recipe) and with, it makes a huge difference!! I used just normal cocoa powder (as that’s all I had) and I used pure maple syrup to sweeten it. Delicious. Thanks again!
When using two medium avocados, what works you say the serving size would be?
Thanks!
The recipe says Yield: 4 servings. Is that what you mean?
I’m enjoying right now. ❤️ Smooth and rich, love it!
I didn’t make it look to appealing hahaha but it is very tasty.
I think that looks delicious haha
My husband is not an avocado fan, but I tried this recipe anyway. I don’t recommend using a blender unless you have a really powerful one. This recipe would have been much faster, easier and smoother with a food processor. I kept stopping and stirring, added more milk and more maple syrup to increase the liquid portion, and finally got it sort of smooth enough. We put whipped cream on it and my husband really liked it. And you’re right – you can’t taste the avocado. He had no idea it was in there.
Good recipe. But next time I’ll use the food processor!
I tried it and it came out more like pudding than mousse in terms of texture. BUT, that may be because I added about 1/6c of oat milk to the unsweetened baker’s chocolate that I melted. Or, because I used a blender and not one of those whip cream makers. I also added a lot more “sugar” (in this instance, I used 1/3c of coconut sugar). Maybe I’ll try maple syrup next time ?. Otherwise, I’m happy with g dessert. I’ve put some in the freezer and will try it on this hot northeast summer day.
Have been trying a lot of vegan (or as close to it as I can) recipes lately. Saw this and was skeptical, but after making chocolate chip cookie dough dip decided to try this one.
The only substitution I made was carob powder in place of the Dutch cocoa. It was fabulous! You can’t really taste the avocado, and it was VERY rich. I used coconut milk, which is the only kind of milk I use now. Yum!!
If anyone is on the fence about this, please try it! Depending on your taste, the sugar /milk may need adjusting. This is a very dark rich chocolate flavor.
I can finally make snacks & dinners more healthy (recently had to go to a low sugar, low carb, gluten free, yeast free diet as a result of a hospital stay in which a whole slew of food sensitivities were discovered – no choice here, it was for my life – and wow is that hard, but with recipes like this it makes the transition much easier – THANK YOU! What I thought was going to be the end of my yummy elaborate dinners (oh yeah! I love to cook! Homemade lasagnas, heavy cream sauces, lots of rich labor intensive meals) and the beginning of tasteless bland meals and mostly raw veggies, is turning out to be a fun adventure. It’s even inspired me to carefully log my successful attempts – adapting recipes around all my food sensitivities. Maybe one day I’ll attempt a blog or cookbook.
p.s. As a side, the cookie dough dip was fabulous! I had to add a lot more oatmeal than suggested, but that’s just a taste thing – again, try it).
I’ve book marked this site and it’s now one of my go-to’s for alternative recipes. Now I need to get my fiancé on board. He won’t even taste what I made if he knows it’s “alternative.” LOL. Not even a lick. The pudding & cookie dough were so good and he wrinkled his nose. Poor thing, doesn’t know what he’s missing! And that it’s healthier!
Thank you, thank you for your recipes!!
I love your idea to use carob!
Hey! Thanks for the amazing recipe. I made mine with two ripe local avocados, 1/4 cup real semisweet chocolate chips (melted), Mexican vanilla extract, sea salt, and 1/4 cup raw non alkalinized Dominican cocoa powder, as well as 3.5tbsp full circle coconut milk. Amazing, tastes good and healthy. I wonder, though, why mine seems to have ended a bit more watery, yours looks thicker. I placed all the ingredients at full speed on my processor for about 1 minute… any suggestions!
Thanks in advance. 5 stars.
Hi! Possibly your avocados were smaller than the ones Katie used? That’s the only thing I can think of. Or let it chill so the melted chocolate hardens? The mousse in the post’s photos is from the batch made in the video, which used almond milk. Glad yours tasted good in any case!
Jason (media relations)
Hi Katie,
Does the recipe call for both regular cocoa powder AND Dutch cocoa or chocolate chips? I am a bit confused to try out, avocado is expensive here in Malaysia ?
Thanks.
Yup! The dutch or chips are one or the other. But also use the regular cocoa regardless.
Yummy! My husband who hates avocados loved this mousse. I used almond milk, maple syrup and just cocoa and cacao powder. Also added about 2/4 teaspoon of espresso powder.
This was amazing! I didn’t have a processor, but I wisked it up as much as I could and I love it. Not a huge fan of the avocado taste.. but I also don’t mind it. Definitely something I’m going to make again and write in my cookbook for special events.
I just made this tonight and not only was it a quick and easy treat to make but it was also surprisingly delicious! I’ll certainly be making this again! Thanks for the recipe.
Could somebody please share a avacado recipe in grams no chocolate please to my e mail lynayotte@yahoo.com. Thanks
I need an avacado mousses recipe please lynayotte@yahoo.com
Hi Katie, I was looking for different ways to use my avocados. I am from Miami Florida and I have a large avocado tree. Usually Ig eat them fresh, make guacamole or given them away. My son loves chocolate and I love avocados. This is the best combination I have heard and its healthy. I follow your easy recipe and I used my Vitamix blender and it was completly smooth. For the sweeteners I used 3 tablespoons of maple syrup and 2 tablespoons of raw honey. This is a keeper for me! Thank you for your healthy recipe and I will use it every year when my tree provides me those lovely avocados.
I love this recipe so much! It’s my first one of yours I’ve made, Katie, and I will be back to your site for many more! I’m serving it tonight for a dinner party with raspberries on top and I had a little extra after I filled the little bowls I’m serving it in—my guests are lucky there will be any left for them at all! It’s SO good! My 2 year old also gives his “deeeeelicious” seal of approval ?
Thank you so much for making it! 🙂
Made as said but used sugar free chips and monk fruit maple syrup to make it more keto friendly! Devine
Thank you so much for making it! 🙂