This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

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!

Overhead view of 4 glass cups holding avocado chocolate mousse topped with coconut cream. One bite is missing from one of the jars.

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.

Chef’s Tips

  • 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!
Side view of 4 jars of avocado chocolate mousse topped with whipped coconut cream.

More Delicious Dessert Recipes

Overhead angled view of 4 jars of avocado chocolate mousse topped with whipped coconut cream.
Recipe By: Cheryl Malik
5 from 2 votes

The Best Avocado Chocolate Mousse

Prep 10 minutes
Cook 10 minutes
Chill 2 hours
Total 2 hours 20 minutes
A luxurious, rich chocolate mousse with three hidden ingredients. They'll never guess this mousse is as good for you as it is delicious.
Remove Ads
6 servings

Equipment

  • medium saucepan and large glass bowl (or use a double-boiler)
  • standard blender
  • rubber

Ingredients

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

Optional Toppings

  • dark chocolate chopped or shaved
  • sprigs of mint
  • crushed raspberries
  • whipped coconut cream

Instructions

  • 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.
    Overhead view of avocado chocolate mousse in a blender.
  • 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.

Approximate Information for One Serving

Serving Size: 1servingCalories: 357calProtein: 4gFat: 26gSaturated Fat: 13gTrans Fat: 1gSodium: 44mgPotassium: 387mgTotal Carbs: 30gFiber: 5gSugar: 17gNet Carbs: 25gVitamin A: 98IUVitamin C: 7mgCalcium: 38mgIron: 1mg
Nutrition Disclaimers
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.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Rate this Recipe Tag @40Aprons on Instagram
Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

Never Miss A Meal!

New Recipes Straight To Your Inbox

A curated selection of our most recent recipes, delivered straight to your inbox once a week.

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments

  1. I have made this recipe several times and it is absolutely delicious and a big success at potlucks! I usually double the recipe for larger groups and serve it with crushed raspberries.5 stars

    Reply

  3. I was skeptical and overwhelmed after seeing how many DIFFERENT recipes are out there for this….just made THIS version and it is magnificent!! I made a great choice. Thanks for the excellent recipe! I’ve already shared it with friends!5 stars

    Reply

  4. Thank you thank you! I was following a different chocolate avocado mousse recipe, and the result still tasted noticeably of avocado. I searched around and found yours, which was a pretty similar recipe but with the addition of the balsamic and soy sauce, so I figured I could try adding those two ingredients, and voila–pure chocolate! Soooo delicious. I am bookmarking your recipe to follow from the beginning in the future.

    Also, I have to share my housemate’s comment after the additions successfully masked the avocado: “Now I want to cut up some avocado and put balsamic and soy sauce on it and see if it tastes like a black hole.” 🙂

    Reply

  5. I tried this recipe today 🙂 DELICIOUS!!! I used cocoa powder (didn’t have chocolate on hand) and it was still great! Full disclosure, I don’t keep balsamic vinegar in the pantry, so I used apple cider vinegar instead. I only used 1/4 tsp cuz I was afraid the taste would be too strong. My kids all loved it! We ate it immediately after making it. Thanks for this great recipe 🙂

    Reply

    1. Yay! I’m so so happy you liked it. It’s amazing that it came from avocados and soy sauce, right? I’m glad to know that the powder worked for you. Thanks so much for making this and leaving a comment 🙂

      Reply

  6. I would love to try this alas I have a sevear coconut allergy (epipen central when I come close to it) can you suggest something to replace the coconut oil in this?

    Reply

    1. Hmmmm….. Well depending how “healthy” you want to be, you could substitute shortening. But you can honestly get by without it! It’ll make it a bit richer but it should still be delicious without it. I’ve never tried it though so I can give any guarantees 🙂

      Reply

  7. Hey Cheryl, I love the idea of this. Chocolate and Balsamic sounds divine. I understand about using avocado as a base as well but I have one question though. You are using Tamari/Soy Sauce for what I assume is the salt element. Why add more salt to it?

    Reply

    1. There’s no salt in an avocado obviously so it of course draws out the flavor and adds a general round mouthfeel to it. But mostly the vinegar and soy sauce help to make the “avocadoy” taste otherwise. I’ve never made it without so I have no idea how it would come out otherwise. BUT I can tell you that with the soy sauce, it tastes to me nothing like avocado so it works for me 🙂

      Reply

  8. I’m sorry you feel this way. I’ve made it for multiple dinner parties and it’s my husbands absolute favorite dessert. We always use real chocolate instead of powder so maybe that is the issue. Anyway, chocolate and avocados are not a new combo but thanks for taking the time to try the recipe anyway.

    Reply

  9. it sounds soooo good. How sad, that I am not up to anglo-measurments, as I’m German. What for heavens sake could “ounze” be (how much of let’s say a pound) . And what means big “T” + little “t”.
    Hopefully God will hear my prayer and make U answering these my important questions !!!

    Reply

    1. 1 pound is 16 ounces, and the big T means tablespoon, the little t means teaspoon. I’m not sure the English equivalent in metric but I know in French it’s cuillère à soupe for tablespoon and cuillère à café for teaspoon. In metric measurements the ingredients would be:

      – 2 large avocados, pitted, flesh scooped out
      – 118 milliliters cup maple syrup
      – 113 grams vegan dark chocolate, or 113 ml raw cocoa/cacao powder for raw
      – 45 milliliters coconut oil, liquid form
      – 2.5 milliliters balsamic (don’t sub any other vinegar here! And I highly encourage you to use a good balsamic here)
      – 2.5 milliliters nama shoyu (raw), tamari (gluten-free), soy sauce (regumalar)
      – small pinch salt
      – extra chopped dark chocolate, sprig of mint, crushed raspberries, or crushed Oreos, for garnish, optional

      Reply

    3. hi! big T. means Tablespoon, and little t. means teaspoon. like spoon for tea, versus bigger soup or stirring spoon. an ounce is 1/1/6 of a pound. approximately 1/8 of a stick of butter. hope that helps! : )

      Reply

    1. I know I had pretty mediocre expectations for this.. But when I made it, it blew my mind! Never would have believed how perfectly those weird ingredients really work with the avocado. I actually made it layered with organic Oreos for our Super Bowl party and we just finished the last one a few minutes ago. O said, “You should make a WHOLE CAKE out of this.” Probably could whip up a ridiculously good raw pie that way but I was like “Honey…” Hahaha

      Reply

Where To Next?