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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What a waste of avocados. Tried the recipe. Hated it. It tasted like avocado with some cocoa powder. Ghastly.
Wish I had read all the comments first. It’s too bitter strange avocad tasting. Yep – straight down the drain. And I still can’t get th after taste out of my mouth.
I wanted this to be more of a frosting for the black bean brownies, so I added confectiner’s sugar. The avocados I used were pretty strong tasting, which meant I had to add more vanilla and finally a touch of cinnamon to make more like a Mexican chocolate. It was a hit at a party I took it to!
My husband loved this, but I thought it tasted like chocolate covered salad. I was so hopeful!
The 1 tsp of vanilla really overpowered the entire dish and made everything taste kinda off, so I added another avocado and some more chocolate (both powder and melted chocolate). Love the consistency but def too much vanilla in that it reminded me of a rum cake.
Hi, just want to mention this in case it might be what happened to you – Does your vanilla say the word “pure” anywhere on the label? A lot of the vanilla extracts sold in stores is actually not pure extract, and it’s all sold in the same place, and imitation vanilla definitely has a bad aftertaste! Not sure if that pertains to your situation but I wanted to mention it because it would definitely have caused a bad aftertaste if it was!
Most recipes I have seen for avocado chocolate mousse use 2 avocados, which makes a nice portion for several people, but it’s not all eaten at one time, is there a limit as to how long can it be kept in the fridge without spoiling, and how can one tell if it has not spoiled?
I was nervous about this one, and it started badly. I did the cocoa powder version with whole milk and Swerve. We don’t have a food processor so I dumped it all into a blender which then failed to mix – the blades spun harmlessly. We added some splashes of half half to get more moisture in and that didn’t work either. We ended up mashing it all up with a spatula along the sides which worked well.
For sweetener, I needed 8 tablespoons of Swerve. And it still tasted awful and despite the lovely color and texture I was close to chucking it out. I used kosher salt originally and added some more and it became tolerable, but I wasn’t going to make this again.
I divided it into four servings and refrigerated them and was not particularly looking forward to finishing them. I let the kids try it the next day and they were not impressed, nor was the wife. On a whim I added yet another couple pinches of kosher salt and my serving improved even more. Salt was the trick! 3-4 pinches per serving made it indistinguishable from any other scratch pudding. Delicious!
I ate the last serving on day 3 so it keeps reasonably well if refrigerated. I’ll use the electric hand mixer next time instead of the blender.
Amazing! Thank you for sharing this recipe. I was eating it at my baseball game and I ‘converted’ another person; you truly cannot taste the avocado. I used cocoa powder and stevia, as you recommended for the lower option and it turned out great!
*lower sugar option
MADE THE COCOA POWDER VERSION AND IT WAS SO GOOD. Though in my opinion, it’s more pudding like than a mousse since it’s not as fluffy. Recommend letting it set up in the fridge for a firmer/better texture. Plus it tastes best cold. I mashed my avocados by hand because I was too lazy to wash my blender but the results were fine. I love avocado so I easily tolerated the small bits in my mousse but if you really want the perfect, smooth mouth feel definitely mix everything in a blender. Love this easy, tasty recipe!!
This was absolutely fantastic. Easy to make and insanly delicious. I even got my 8 year old to eat it and she was asking for more. Definitely worth the try.
Made this last night for a date night with my hubby, and LOVED it! I was thinking to add a frozen banana next time to replace some of the honey, and cacao nibs would be an awesome addition for a little crunch!
I made your mousse recipe tonight and it was delicious. I used 1/2 C cocoa, 1/4 C 1% milk (Yes, I do eat dairy) and 5 T of stevia. It was bittersweet, but was just perfect with a little dollop of light whipped cream. This will be my go-to when I need a healthy chocolate fix!
This was an amazing recipe and even my extremely picky husband who wrinkled up his nose at the idea, loved it. (I had to insist he taste it. LOL) It’s just what we need to treat ourselves and stay healthy. Thank you so much!
Very, very good. Husband couldn’t tell it was his least fave food in the worl, and enjoyed it. I didn’t tell him what it was. I told him if he knew, he wouldnt taste it. I didn’t have enough maple syrup so added white sugar. Must stock up. Still bitter aftertaste, but more like dark chocolate pudding. Thank you so much!
I’ve always been “If you’re going to eat choc moose then just eat it, why bother with this pseudo avocado stuff”, but today with two avocados sitting in the bowl and no cream I gave it a go and I may never go back.
Easier to make, less mess to clean up and so luscious. Now to get the men on board ??
Just made this recipe, it’s absolutely delicious! My brother hates avocado, and even he had a bowl full! It also tastes really good with raspberries.
I made this recipe and it was a real crowd pleaser. However it was more of a rich creamy pudding consistency.
I was hoping it would be more mousse like, with air bubbles incorporated into it. I used a cuisinart food processor. do you have any suggestions for incorporating more air into the ‘pudding’?
Thanks in advance for your help!