How to Make Avocado Chocolate Mousse

This avocado chocolate mousse is a healthy, decadent dessert! Silky creamy and chocolatey, you can’t even taste the avocado!

If you have never tried an avocado chocolate mousse – then you’re missing out!

We don’t eat a lot of desserts or sweets but this makes our eyes roll back in their sockets every time I make it.

The best part is that it almost doesn’t feel like a dessert due to the avocados being the main ingredient.

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Why you’ll love this recipe

Of course, if something doesn’t taste good, what’s the point, right? Well, this avocado chocolate mousse is super delicious.

But then it checks a few other boxes for me.

It’s very easy to make, in fact, it really only takes less than 10 minutes to make it.

Also, it only has a few ingredients that you probably already have at home.

On top of all that, it’s actually pretty healthy with all the good fats and fiber you get from avocados!

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What are the ingredients for this avocado chocolate mousse

Here are the simple ingredients you need for this silky, decadent dessert:

  • Avocados: did you know that avocado is a fruit rather than a vegetable? They are the star in this chocolate mousse. For the best results, make sure to use ripe avocados. They just give a little when you press them with your fingers. If they are too ripe, you might get a weird taste so I definitely don’t recommend using those!
  • Cacao powder: obviously you need this for the chocolate taste. I always recommend getting the best quality you can afford. We always like to use organic and fair trade. However, any cacao powder really works in this recipe.
  • Maple syrup: while this is a natural sweetener, it also adds a bit of a caramel flavor to this recipe.
  • vanilla extract: vanilla and chocolate is always a good combination! Did you know that it’s so easy and inexpensive to make your own?
  • Milk: the milk in this recipe is needed to make it easier to blend this dessert but it also gives it a bit of a nice gloss.
  • Coconut oil: while you can’t taste the coconut oil here, I love it because it gives this mousse that melt-in-your-mouth feel.
  • Sea salt: we don’t need a lot but a pinch of salt always brings out the sweetness a bit more.
avocado chocolate mousse in glass with spoon and napkin

Useful tools and equipment

Here are my favorite tools to make this dessert in descending order:

  • High speed blender: I think that you will get the best results with a powerful blender such as a Vitamix or Blendtec. These mixers make sure that your avocado chocolate mousse comes out super creamy and silky.
  • Food processor: while I own one, I have not used it for this recipe. I would imagine that you can use a regular food processor but your avocado chocolate mousse may not come out quite as creamy.
  • Immersion blender: another item I own but haven’t used for this mousse. If you don’t own a high-speed blender but have an immersion blender, it is well worth using that!
  • Mini-food processor: while suitable, it has the same disadvantages as the food processor and the immersion blender. But definitely don’t let a lack of the “right” equipment hold you back from making this awesome pudding!

How to make the avocado chocolate mousse

Follow these simple steps to make these decadent dessert:

  1. Directly to the container of your blender, scoop out and add the meat of 2 medium avocados.
  2. Then add 1/3 cup of cacao powder, 3 tablespoons of maple syrup, ½ teaspoon of vanilla extract, ¼ cup of milk, ¼ cup of melted coconut oil, and a pinch of salt.
  3. Blend all these ingredients first on low and then gradually on high speed until very creamy.
  4. Transfer to individual bowl and garnish with raspberries, mint leaves, dust with some cacao powder, or serve with your favorite toppings.
  5. You can either serve this immediately or refrigerate for 3-5 days in an airtight container.
avocado chocolate mousse in glass with raspberry and mint leaves

Can you make the avocado chocolate mousse ahead of time?


You can easily make this dessert and refrigerate until later. In an airtight container, it will last in the fridge for about 3-5 days.

Avocado chocolate mousse substitutions and variations

There are a few ways you can vary this mousse:

  • Maple syrup: even though I think that the caramel-like flavor of maple syrup works best in this recipe, you can absolutely use honey instead. You can also use granulated sugar but you may have to add a bit more milk to get that creamy consistency.
  • Milk: while we usually use raw cow’s milk, you can really use any milk here. Plant-based milks make this a vegan dessert!
  • Coconut oil: while I have not tried it myself, I think that you can use melted butter as well.
avocado chocolate mousse in glass with avocado, spoon, and napkin

Other recipes you might like

Melt-in-Your-Mouth Chocolate Hearts

German Schmalzgebäck

French Toast Panettone

Sourdough Lemon Cake

German Cheesecake

Shop this post:

Vitamix blender

Blendtec blender

Kitchenaid food processor

Cuisinart mini food processor

Cuisinart stick blender

Cacao powder

Maple syrup

Coconut oil

avocado chocolate mousse in glass with spoon, napkin, and avocado
Print Recipe
5 from 3 votes

Avocado Chocolate Mousse

Prep Time8 minutes
blending1 minute
Total Time9 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 280kcal
Cost: $8


  • High-speed blender (best!) a food processor or immersion blender may also work


  • 2 medium avocados
  • cup cacao powder
  • 3 TBSP maple syrup
  • ½ tsp vanilla extract
  • ¼ cup milk
  • ¼ cup coconut oil, melted
  • 1 pinch salt


  • Directly to the container of your blender, add the meat of 2 avocados.
  • Add the remaining ingredients.
  • Blend on low first, then gradually on higher speed until the avocado chocolate mousse is creamy.
  • Transfer to individual bowls and garnish with your favorite toppings.
  • For later use, store in an air-tight container in the refrigerator for 3-5 days.


  • you can make it completely vegan by using a plant-based milk
  • feel free to use another sweetener such as fine sugar or honey


Calories: 280kcal
Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!

Let me know if you have any questions or comments!

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How to Make Avocado Chocolate Mousse


  1. An immersion stick blender on high worked well. Just make sure to use a mixing container that is tall, not too wide a circumference and has straight sides. A tall mason jar would work ok. Then move the stick blender up and down. Scrape down the sides as needed. I used heavy cream for the milk and decreased the coconut oil to 1/8 cup. Needed a little almond milk to thin out more at the end. I’ve always wanted to try this Anya & today, Mother’s Day, was the occasion. Thank you Anya for sharing your recipes. They are all wonderful. Happy Mother’s Day 2023!

    1. An immersion blender sounds like a good idea, I’ll definitely try that next time! Thanks for sharing and Happy belated Mother’s Day ~ Anja

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