Vegan Chocolate Avocado Mousse
Ripe avocado blends into a luscious silky chocolate mousse with no dairy, eggs or cooking. It is rich, healthy and surprisingly decadent. Nobody will guess the secret ingredient, and it takes only 10 minutes to put together.
Why You Will Love This Vegan Chocolate Avocado Mousse
- Thick, silky and deeply chocolatey
- Vegan, dairy free and egg free
- Made in a blender in 10 minutes with no cooking
Ingredient Notes
Avocados: Very ripe ones give the creamiest texture and a mild taste. Cocoa powder: Use good-quality unsweetened cocoa for a deep chocolate flavour. Maple syrup or sugar: Sweetens the mousse. Vanilla and a pinch of salt: Round out the flavour.
Tips for the Silkiest Mousse
Use very ripe avocados for the creamiest texture. Blend until completely smooth, scraping down the sides. Add a splash of milk if the mousse is too thick, and taste before chilling, adjusting sweetness as needed.
Serving and Storage
Chill for at least an hour and serve in small glasses topped with berries or chocolate shavings. The mousse keeps for two days covered in the refrigerator. Press cling film onto the surface to prevent browning.
Frequently Asked Questions
Can you taste the avocado in this mousse?
With ripe avocados and good cocoa, the avocado flavour is mild and the mousse tastes of rich chocolate. Its role is mainly to give a creamy, smooth texture.
How do I choose a ripe avocado?
It should yield to gentle pressure and be creamy green inside with no brown streaks. Underripe avocados make the mousse bitter and grainy.
Why is my mousse grainy or bitter?
Underripe avocado, or too little sweetener, are common causes. Blend until completely smooth and taste before chilling, adding sweetener as needed.
Can I use something other than maple syrup?
Yes. Agave, honey (not vegan) or powdered sugar work. Add gradually and taste as you go.
How long does the mousse keep?
It keeps for up to two days in the refrigerator. Press cling film onto the surface to prevent browning.
Can I make it richer?
Add melted dark chocolate or a spoonful of nut butter for extra richness, and a pinch of salt to enhance the chocolate flavour.
More Recipes You Will Love
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- Classic Tiramisu: coffee-soaked, no-bake Italian dessert
- 2 ripe avocados
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh berries (to garnish)
- 1 Choose Ripe AvocadosCheck that the 2 avocados are properly ripe. They should give slightly when you press them gently at the stalk end, and the flesh inside should be bright green and creamy with no brown streaks.Tip: Ripe avocados are the key to a creamy, smooth mousse. Underripe avocados make it grainy and bitter, while overripe ones with brown patches taste off.
- 2 Halve and Stone the AvocadosCut each avocado in half around the stone, twist the halves apart, and remove the stone with a spoon.Tip: Cut cleanly around the stone in one go, so that the flesh is not squashed.
- 3 Scoop the Flesh into the ProcessorScoop all the flesh out of the skins with a spoon and put it in a food processor or high-speed blender. Scrape the skins clean so that nothing is wasted.Tip: Two medium avocados give roughly 1.5 cups of flesh. Run the spoon right against the skin to get the greenest, creamiest flesh.
- 4 Sift in the CocoaSift 1/3 cup of cocoa powder through a fine sieve onto the avocado, pushing out any lumps with the back of a spoon.Tip: Cocoa powder clumps easily, and any lumps will not break down fully in the blender. Use good-quality unsweetened cocoa for the deepest chocolate flavour.
- 5 Add the Maple Syrup, Coconut Milk and VanillaAdd 1/3 cup of maple syrup, 1/4 cup of coconut milk, 1 teaspoon of vanilla extract and a pinch of salt.Tip: The pinch of salt brings out the chocolate flavour, so do not skip it. Use full-fat coconut milk for the richest mousse.
- 6 Blend Until Completely SmoothBlend on high for about 1 minute, then stop and scrape down the sides of the bowl with a spatula. Blend for another 1 to 2 minutes, until the mousse is completely smooth, glossy and thick with no visible flecks of avocado.Tip: Stopping to scrape down helps blend in any avocado stuck on the sides. If your blender struggles, add 1 tablespoon of coconut milk at a time.
- 7 Taste and AdjustTaste the mousse. Add a little more maple syrup if you want it sweeter, or a pinch more salt if it tastes flat. Blend for a few seconds to mix it in.Tip: Taste before chilling, as the mousse tastes slightly less sweet when it is cold. Add a splash of milk if it is too thick.
- 8 Spoon into Serving GlassesSpoon the mousse evenly into 4 small glasses or ramekins, or pipe it using a piping bag. Smooth the tops with the back of a spoon.Tip: Small portions work well, as the mousse is very rich. Wipe the rims of the glasses clean with a paper towel for a neat finish.
- 9 Cover and Chill for 1 HourPress a piece of cling film directly onto the surface of each mousse, so that no air touches it. Chill in the fridge for at least 1 hour.Tip: Pressing the film onto the surface stops the top from turning brown. Chilling firms the mousse up and lets the flavours settle.
- 10 Prepare the BerriesWhile the mousse chills, rinse the fresh berries and pat them dry with a paper towel, so that they are ready for the topping.Tip: Raspberries, strawberries and blueberries all work well. Dry berries stay fresh and do not make the mousse watery.
- 11 Top with Berries and ServeTake off the cling film and top each glass with a few fresh berries. Serve straight away while the mousse is cold and firm.Tip: For extra flair, add a sprinkle of grated dark chocolate, coconut flakes or chopped nuts. Add the garnish just before serving.
- 12 Store LeftoversKeep any leftover mousse covered tightly in the fridge and eat it within 2 days.Tip: Keep the cling film pressed against the surface to prevent browning. Stir gently before serving if it has firmed up too much.