With Valentine’s Day fast approaching, I know that a lot of us are thinking about sweet treats. I’m not just talking about my couples out there, I’m also talking all of my friends living the single life. (You do you, boo.) We all deserve to treat ourselves a little bit. There are so many ways to treat ourselves and the people we love on Valentine’s Day, but usually, we default to boxes of chocolate or decadent desserts. Wouldn’t it be cool if you could satisfy your dessert desires with something that’s also kind of nutritious? I’ve got you covered. Cue this vegan chocolate mousse with avocado!
Why I Love This Recipe
This vegan chocolate mousse with avocado has the best of both worlds – it’s silky smooth and rich AND it contains good-for-you ingredients.
If you’re thinking, “Avocado belongs in guacamole. Keep it away from my desserts, crazy lady,” I’m going to attempt to blow your mind.
Let’s think about what goes into a traditional chocolate mousse — we need a source of fat to give it a velvety mouthfeel (heavy cream), something to give it a bit of structure (egg), a little sweetness (sugar), and chocolate (duh).
Heavy cream and eggs aren’t the worst things ever, but mother nature can actually provide a more nutrient-dense and plant-based alternative — avocado! That’s why we’re using it in this vegan chocolate mousse recipe
Most of us have heard that avocados are a good source of heart-healthy monounsaturated fats. The fat in avocados lends a luxurious creaminess to dishes, especially when it’s pureéd. Lesser-known fact: avocados are also a great source of fiber. This fiber can lend texture to your mousse to keep it from falling flat.
If you needed another reason to love avocados, they’re also a good source of nutrients like potassium, copper, vitamin K, and vitamin E, which (among many other things) support cardiovascular health. They also contain folate, vitamin B6, and vitamin C, which are important for growth, metabolism, and immunity, respectively.
Preparation Steps and Tips
1. Melt chocolate
Since the amount of chocolate used in this recipe is so small, there’s no need to whip out a double-boiler. Just microwave it! Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. I usually stir it after 15 seconds, then continue heating and stirring until it’s smooth.
A spatula can help you transfer every last bit of the chocolate into the food processor.
2. Blend until smooth
Once the chocolate is melted, add the avocados (peeled, halved, and with pit removed) to the food processor, along with the melted chocolate, cocoa powder, almond milk, and maple syrup. Blend the mixture until it’s silky smooth with no more green chunks.
Using very ripe avocados will make for a smoother mixture.
You can absolutely eat the mousse immediately. It will have a pudding-like texture before it’s refrigerated. If you’d like a firmer texture, refrigerate the mixture for about 20 minutes before serving.
4. Add Toppings and Serve
Top with a hearty dollop of whipped cream and sliced strawberries! There are so many toppings that would work well in this recipe as well — see ‘Recipe Modifications’ for more ideas,
- Make it in a blender – If you don’t have a food processor, this recipe can absolutely be made in a blender! You may just need to scrape down the sides with a spatula a few times.
- Other topping ideas – Raspberries, chocolate chips, chocolate shavings, vanilla yogurt, mint leaves, coconut shavings, freeze-dried strawberries, cacao nibs, sliced almonds, and chopped pistachios would all be perfect additions to this recipe.
- Make it sweeter – If you prefer a sweeter mousse, add a bit more sweetener or melted chocolate. You can also use a white chocolate instead of dark chocolate.
- Lower sugar version – I have tried making this recipe with stevia and it works, but your mousse will have a slightly bitter aftertaste.
- Use a different type of milk – No almond milk? No problem. This recipe will work with just about any milk (soy, dairy, cashew, coconut, etc.) in plain, vanilla, or chocolate.
- Lighten it up – For a lighter, more airy mousse, gently fold in 1/4 cup of whipped cream.
Vegan Chocolate Mousse with Avocado
- food processor
- 2 small avocados ripe
- 3 tbsp vegan chocolate chips
- ¼ cup cocoa powder
- ⅓ cup less sugar vanilla almond milk
- 3 tbsp maple syrup
- 4 medium strawberries sliced
- 6 tbsp vegan whipped cream
- Melt chocolate in a microwave-safe bowl for 30 seconds. Stir until melted.
- Add the avocado, melted chocolate, cocoa powder, almond milk, and maple syrup to the food processor and blend until smooth.
- Spoon mixture into a container and refrigerate for 20 minutes
- Top with whipped cream and sliced strawberries.
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- This mousse (without toppings) can be refrigerated for up to 4 days.
Looking for more vegan dessert recipes? Here you go!
Originally published on 2/7/2017. Updated on 2/12/21.