This avocado chocolate mousse is a rich, velvety, and indulgent dessert that just happens to be incredibly good for me. The creamy texture of ripe avocados blends perfectly with deep cocoa flavor to create a healthy treat that doesn’t taste “healthy” at all. With no dairy, gluten, or refined sugar required, it’s a recipe I love coming back to when I want something that feels luxurious but nourishes my body too.

Why You’ll Love This Recipe

I love how this recipe hits the sweet spot between indulgence and nutrition. The avocado brings in a buttery smoothness without overpowering the taste, and the addition of cocoa or melted chocolate makes it taste like a decadent pudding. It’s a quick 5-minute dessert that fits into vegan, paleo, and even keto lifestyles depending on how I sweeten it. I also appreciate how customizable it is — it adapts easily to different flavors or milk types.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• flesh of 2 ripe avocados (about 240g)

• 1/4 cup regular cocoa powder

• 1/4 cup dutch cocoa OR melted chocolate chips

• 3-4 tablespoons milk of choice (I use almond milk)

• 1/2 teaspoon pure vanilla extract

• 1/8 teaspoon salt

• sweetener of choice to taste (I like 1/4 cup pure maple syrup)

Directions

I combine all the ingredients in a food processor or high-speed blender and blend until completely smooth. If I use a thicker sweetener like honey or agave, I usually add a little extra milk to get the consistency just right. When I want a richer version, I go with melted chocolate chips instead of dutch cocoa. Either way, it’s smooth, creamy, and ready in no time.

Servings and timing

This recipe yields about 4 servings and takes just 5 minutes total to prepare. There’s no cooking or chilling required before serving, although I sometimes refrigerate it for an hour to let the flavors deepen.

Variations

• Keto-friendly: I substitute maple syrup with a keto-approved sweetener like monk fruit or erythritol and go with the melted chocolate chips version for richness.

• Nut-free: I use oat milk or rice milk instead of almond milk.

• Extra flavor twist: Sometimes I add a pinch of cinnamon, a drop of peppermint extract, or even a little instant espresso powder to enhance the chocolate flavor.

• Toppings: I love topping mine with coconut whipped cream, sliced strawberries, or shaved dark chocolate.

Storage/Reheating

I store leftover mousse in an airtight container in the refrigerator for up to three days. It thickens slightly when chilled, which I actually enjoy. If I want to keep it longer, I portion it into silicone molds or ice cube trays and freeze for up to one month. When I want to serve it again, I just thaw it in the fridge for a few hours or leave it at room temperature for 30–45 minutes.

FAQs

How ripe should the avocados be?

I always use avocados that are very ripe — soft enough to mash with a spoon but not brown or stringy inside. The smoother the avocado, the creamier the mousse.

Can I make this recipe ahead of time?

Yes, I often make it ahead and store it in the fridge. It holds up well for about 3 days and actually tastes even better after chilling.

Does it really not taste like avocado?

Nope! I can’t taste the avocado at all when the mousse is made properly with cocoa and sweetener. The flavor is fully masked by the chocolate.

What kind of sweetener works best?

I like using maple syrup, but I’ve also tried agave, honey, and even monk fruit for a sugar-free version. It really depends on what I’m going for, and they all work well.

Can I use just one kind of cocoa?

Yes, I’ve used either just regular cocoa powder or just dutch-process cocoa. Both give good results, but dutch cocoa offers a smoother, deeper chocolate flavor. For a richer result, I sometimes use melted chocolate chips instead.

Conclusion

This avocado chocolate mousse has become one of my go-to desserts because it’s simple, nourishing, and deeply satisfying. Whether I need a quick chocolate fix or a healthy treat to serve guests, this recipe never disappoints. It’s proof that healthy can still taste indulgent — and no one has to know it’s made with avocados unless I want to tell them.