Chocolate Avocado Mousse
Silky chocolate mousse blended from ripe avocado, cocoa and melted dark chocolate. Ten minutes in the food processor, then a short chill to set.
- Prep10 min
- Cook0 min
- Total10 min
- Servings4
- Net carbs*6.2 g
- LevelEasy
This mousse looks and eats like the classic French version, but the body comes from ripe avocado instead of whipped egg whites. Cocoa and a little melted dark chocolate take over the flavor, so nobody tastes the fruit. It is thick, glossy and spoonable after half an hour in the fridge. Make it on a weeknight when you want something rich without turning on the oven.
Ripeness decides everything here. The avocados should give under gentle thumb pressure and show bright green flesh with no brown streaks. Hard ones leave a grainy, grassy mousse that no amount of cocoa can hide. Blend longer than you think you need, scraping the bowl twice, until the surface turns completely smooth and shiny.
Ingredients
Makes About 2 cups (1/2 cup per serving). Tap an item to check it off.
Equipment
- Food processor or blender
- Small microwave-safe bowl
- Rubber spatula
- 4 small glasses or ramekins
Instructions
- Microwave the chopped dark chocolate in a small bowl in 20-second bursts, stirring between each, until just melted, about 1 minute total. Let it cool for 2 minutes.
- Scoop the avocado flesh into the food processor and pulse 5 or 6 times to break it up.
- Add the cocoa, heavy cream, stevia, vanilla and salt. Process for 1 minute.
- Scrape down the bowl, pour in the melted chocolate and process 1 to 2 minutes more, until the mousse is completely smooth and glossy with no green flecks.
- Taste and add another pinch of stevia if you want it sweeter, then pulse to mix it in.
- Spoon into 4 small glasses, cover and chill at least 30 minutes, until thick enough to hold a spoon upright.
- Top with raspberries just before serving.
Estimated nutrition per serving
- Calories
- 244
- Total carbs
- 14.2 g
- Fiber
- 8 g
- Net carbs
- 6.2 g
- Protein
- 3.6 g
- Fat
- 21.5 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Cold cream straight from the fridge can make the melted chocolate seize into specks. Let the cream sit out for 10 minutes first.
- Press plastic wrap directly onto the surface of each glass so the top stays dark and does not form a skin.
Substitutions
- Stevia → granulated monk fruit or erythritol blend Use it following the package's sugar equivalence. The carb estimate does not include that swap.
- Heavy cream → canned coconut milk Same amount. Makes the mousse dairy-free with a light coconut note.
- Raspberries → shaved dark chocolate About 1 teaspoon per glass. Raises the carb estimate slightly.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Covered tightly with plastic touching the surface, up to 2 days.
- Freezer
- Freeze in small jars up to 1 month. It thaws a little softer, closer to a pudding.
- Reheat
- Serve cold. Thaw frozen mousse in the fridge for 4 hours and stir before serving.
Questions cooks ask
Will it taste like avocado?
No. With ripe fruit and a full minute of blending, the cocoa and chocolate cover it completely.
