The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
This is the BEST avocado chocolate mousse (and best vegan chocolate mousse while we’re at it – just being honest). It’s quick, easy, supremely healthy, and made with only real, whole ingredients. And I promise you’d never know there’s avocado in your dessert!
What Makes This Recipe So Good
- A rich, decadent, delicious plant-based recipe that tastes like the most indulgent of processed, sugary treats… without any of the processed, sugary ingredients? What more do I need to say?
- There are 3 sneaky ingredients that really make this avocado chocolate mousse everything that it is. Don’t let them put you off! Trust me, I wasn’t sure about a mousse with avocado, balsamic vinegar, and soy sauce at first, either. Now, though? Now I’m out here begging everyone in the world to MAKE. THIS. MOUSSE. The balsamic and soy sauce mask any avocado flavor and give the chocolate this incredibly rich depth that’s out-of-this-world incredible.
- The texture is unbelievable. Smooth and dense and luxuriously creamy. And all you have to do to get that incredible texture is… blend stuff? I know, it sounds too good to be true. But IT’S NOT! Er… it is? Good, I mean? But also true. Whatever. MAKE THIS.
- Make sure there’s no moisture at all in your bowl or on your spatula when you’re melting the chocolate. Even the slightest amount of water can make the chocolate seize up. If your chocolate hardens or becomes unmanageable, stir in a tiny amount of avocado oil or liquid coconut oil to thin it back out.
- Don’t feel like messing with a double-boiler? You can melt the chocolate in the microwave instead! Just make sure you lower the power to 50% – full power will definitely burn the chocolate. Microwave in 20-30 seconds bursts, too, and stir well between each burst. You should only need to microwave the chocolate for a couple of minutes total.
- It’s important to use really high-quality ingredients (balsamic vinegar and chocolate most importantly) for the best flavor and texture. Don’t use any other type of vinegar, either. Balsamic is key!
More Delicious Dessert Recipes
- Sweet & Creamy Churro Dip
- Easy Blended Baked Oats (Viral TikTok Recipe)
- 3 Ingredient Peanut Butter Cookies
- Keto Lemon Bars
- Vegan Marshmallows
- Vegan Pineapple Upside-Down Cake
The Best Avocado Chocolate Mousse
For the Avocado Chocolate Mousse
- 4 ounces vegan dark chocolate see Notes
- 2 large avocados pitted, flesh scooped out
- ½ cup maple syrup see Notes
- 3 tablespoons liquid coconut oil
- ½ teaspoon balsamic vinegar see Notes
- ½ teaspoon soy sauce or tamari, or coconut aminos
- 1 pinch salt
- dark chocolate chopped or shaved
- sprigs of mint
- crushed raspberries
- whipped coconut cream
- medium saucepan and large glass bowl (or use a double-boiler)
- Add 1 cup water to medium saucepan and bring to simmer over low heat. Place double-boiler or glass bowl on top of saucepan, making sure bottom of bowl doesn't touch water. Add chocolate to bowl and stir occasionally until chocolate is completely melted.
- Transfer melted chocolate to blender and add remaining mousse ingredients. Blend until mixture is very smooth, scraping down sides of blender as needed to ensure smooth texture.
- Transfer mixture to serving cups or bowls. Serve immediately as avocado chocolate pudding, or refrigerate at least 2 hours to allow mixture to thicken to mousse consistency. When ready to serve, garnish with dark chocolate, sprigs of mint, crushed raspberries, or whipped coconut cream.
- You can also melt the chocolate in the microwave in 30 second bursts at 50% power, stirring well between each burst. Be very careful not to overheat or burn the chocolate, regardless of your melting method.
- Chocolate: I HIGHLY recommend using melted chocolate. I haven’t tried this recipe with chocolate powder and can’t say for sure what adjustments would need to be made.
- Maple Syrup: Use slightly less than ½ cup maple syrup if you’re using coconut aminos instead of soy sauce. Coconut aminos are sweeter than soy sauce so you don’t want to make the mousse too sweet.
- Balsamic Vinegar: Don’t sub any other vinegar here! And I highly encourage you to use a good, high-quality balsamic.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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