This avocado chocolate mousse is sure to impress, and your guests won’t even know they are eating greens for dessert. Simple to make and a great dessert to make ahead of time, so you serve up a delicious dessert without the fuss.
This recipe for avocado chocolate mousse is dear to my heart. My grandfather was the type to not be a fan of anything outside his norm. I tried serving him homemade sushi once, and it was no secret that it wasn’t his favourite meal. So when I wanted to serve him avocado for dessert what did I do? Not tell him of course, and it turns out that he loved it! This recipe is decadent and delicious. This combination of honey, coconut cream, and real dark chocolate makes for a delicious dessert on their own – the avocado is just a bonus!
Why I Made This Avocado Chocolate Mousse
This Dessert Is Healthy
Avocados are praised for their high content of monounsaturated fatty acids, which is the same healthy fat we find in olive oil. Diets high in monounsaturated fat are associated with a decreased risk of cardiovascular disease.
This Is A High Fibre Dessert
We often forget that avocado is a great source of fibre, especially soluble fibre which is helpful for regulating cholesterol and blood sugar levels. One medium avocado also has a whopping 11g of dietary fibre!
This Is A Low Carb Avocado Chocolate Mousse
If you are looking for a low carbohydrate dessert to help with diabetes, or managing blood sugar levels. Or perhaps you have a dinner guest that is following a keto or paleo style of eating.
Tips For This Avocado Chocolate Mousse
How To Melt Chocolate
Using the bar of 80% dark chocolate is completely optional but does result in a more rich and decadent avocado mousse. To melt the chocolate is the double boiler method so the chocolate doesn’t burn. To do this break up the dark chocolate into small pieces, place in a bowl and sit on top of a saucepan with a small amount of water in the bottom. Heat up the saucepan with the bowl on top and let the chocolate melt.
Where To Get Coconut Cream
Canned coconut cream is not always available, and I find that only select grocery stores carry 100% coconut cream. If your grocer doesn’t have canned coconut cream you can purchase canned coconut milk. When you leave a can of coconut milk in the fridge for a few hours before opening the can, the ‘cream’ will rise to the top. You can scoop this out and use this for this chocolate mousse recipe.
Using Ripe Avocados
For the creamiest consistency use ripe avocados. Un-ripe avocados won’t blend into that creamy consistency that we are looking for for this mousse. When deciding if the avocado is ripe, press gently at the top of the avocado. If there is a few millimetre give, the avocado is ripe.
Notes For This Avocado Chocolate Mousse
Making A Vegan Avocado Chocolate Mousse
To make this a vegan dessert, make sure to use a dark chocolate bar that doesn’t contain any milk ingredients. Most 80% dark chocolates will be dairy-free and vegan friendly. You can also substitute maple syrup for honey at a 1:1 ratio.
Making This Dessert Ahead of Time
This dessert tastes best when it has at least 3 hours to set in the fridge. This allows it to form a pudding or mousse consistency. You can let the dessert set for longer in the fridge; if it is sitting for over 8 hours make sure it is covered and well sealed so the mousse won’t take on any of the flavours of the fridge.
Omitting the Dark Chocolate Bar
To simplify the dessert you can omit the dark chocolate bar completely. By keeping in the raw cacao powder you will still have a delicious avocado chocolate mousse, but won’t be as rich as the original recipe.
Want Some More Healthy Dessert Recipes?
Try some of these favourite healthy dessert recipes – all free of flour and refined sugar.
- Seedy Peanut Butter Oatmeal Cookies
- Raw Chocolate Date Bar
- Three Ingredient Peanut Butter Cookies
- Raw Chocolate Brownies with Caramel Icing
Avocado Chocolate Pudding
- 2 large avocados or 3 small
- 1/3 cup coconut cream*
- 1/4 cup honey unpasturized
- 1/2 cup 80% dark chocolate bar, chopped
- 1/3 cup cacao powder raw
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- Break up the dark chocolate into small pieces, place in a bowl and sit on top of a saucepan with a small amount of water in the bottom. Heat up the saucepan with the bowl on top and let the chocolate melt.
- When the chocolate has melted add the coconut cream. Stir until well mixed. Set aside to cool.
- Roughly chop avocado into a blender. Add all other ingredients and blend until smooth.
- Scope into desired serving cups or bowls. Option to let sit in the refrigerator for 3 hours to set (I usually can't wait that long).
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.