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Overhead angled view of 4 jars of avocado chocolate mousse topped with whipped coconut cream.

The Best Avocado Chocolate Mousse

A luxurious, rich chocolate mousse with three hidden ingredients. They'll never guess this mousse is as good for you as it is delicious.
Course Dessert
Cuisine American
Keyword dairy free, gluten free, refined sugar free
Prep Time 10 minutes
Cook Time 10 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 357kcal


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


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


  • 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.


Serving: 1serving | Calories: 357kcal | Carbohydrates: 30g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 44mg | Potassium: 387mg | Fiber: 5g | Sugar: 17g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg | Net Carbs: 25g