5 Ingredient Avocado Chocolate Mousse

Love avocado-based treats? Try my avocado brownies, avocado cake, avocado smoothie, and avocado ice cream next. Avocados are my secret weapon when it comes to desserts. Not only do they have a texture akin to butter, but they’re perfectly paired with anything chocolate. When whipped with cocoa powder and coconut cream, avocado adds a silky texture and richness you won’t get from heavy cream. Not to mention, it’s low carb and full of antioxidants and heart-healthy fats.

Why I love this recipe

Made with 5 ingredients. And they’re all quite simple. It’s gluten-free AND vegan chocolate mousse! Because we’re using coconut milk and avocado! The perfect use for old, mushy avocados. Even if they’re brown, you won’t be able to tell the difference (hello, mixed into cocoa). It can be made and enjoyed in minutes. There’s no baking needed, and you don’t even have to chill the mousse before serving (though I usually prefer it). NO avocado flavor. The cocoa and chocolate mask any avocado flavor, so you only notice the rich flavor and creaminess (trust me, I tested this with picky family members).

Ingredients needed

Avocado. Look for firm, ripe avocados. Avoid SUPER mushy ones, as I find they develop a bitter taste. Unsweetened cocoa powder. Be sure to sift your cocoa powder to remove clumps. Dark cocoa and raw cacao powder also work. Maple syrup. For sweetness and to balance out the rich flavors. Honey or agave can be substituted. Coconut cream. Note, from a can, not a carton! Trust me, it makes all the difference. The cream must be chilled, and the liquid at the bottom should be discarded (or used in coconut smoothies). Melted chocolate. The secret ingredient to take this mousse to another level! I use vegan chocolate chips to keep it dairy-free, but you can use a chopped-up chocolate bar. Melt it in the microwave until smooth, then let it cool slightly before blending.

How to make avocado chocolate mousse

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “The first vegan non-dairy dessert I’ve made, and I’m hooked, it’s absolutely DELICIOUS!! I used dark orange chocolate, which worked beautifully. So quick and easy my four-year-old did much of the making!” – Bex

Arman’s recipe tips

Taste as you go and add more sweetener as needed. Add a pinch of sea salt to enhance the chocolate flavor. Adjust the consistency. I’ve noticed some avocados have more flesh than others. If your mousse is too thick, add a splash of almond milk. If it’s too thin, add extra avocado or a dash of almond flour (but blend it really well to remove clumps). Make chocolate avocado pudding. If you prefer a thicker, creamier consistency, serve it immediately and skip the refrigeration time. Garnish with whipped cream, fresh raspberries, and a mint leaf.

Storage instructions

To store: Store leftovers in an airtight container in the fridge for up to 5 days. To freeze: Place the mousse in a freezer-safe container and freeze for 2 months. Let it thaw overnight.