Save The first time I served this at a dinner party, nobody believed it was made with avocados. My friend Sarah actually said there's no way vegetables taste this decadent, and I had to show her the empty avocado skins to prove it.
I stumbled on this during a phase where I was trying to eat more plants but still wanted real desserts. The way avocados turn into something silky and luxurious when blended with cocoa still feels like a kitchen magic trick.
Ingredients
- 2 large ripe avocados: They must be perfectly ripe with no brown spots, giving that creamy base without any avocado taste coming through
- 1/3 cup (30 g) unsweetened cocoa powder: Dutch-process creates this deep, almost fudge-like chocolate intensity that hides any hint of avocado
- 1/4 cup (60 ml) plant-based milk: Almond or oat milk helps the blending start smoothly and prevents the mixture from seizing up
- 1/4 cup (60 ml) pure maple syrup: This adds just enough sweetness while keeping the complex cocoa flavor front and center
- 1 tsp vanilla extract: Pure vanilla makes the chocolate taste more rounded and finished
- Pinch of sea salt: Salt is what makes chocolate taste more like chocolate, balancing the maple syrup perfectly
Instructions
- Blend your base:
- Place everything in your food processor and blend until completely smooth, pausing to scrape down the sides so no flecks remain
- Taste and adjust:
- Add a touch more cocoa if you want it darker or another splash of maple syrup if your avocados were particularly large
- Chill properly:
- Spoon into glasses and let it rest in the fridge for at least thirty minutes so the flavors deepen and texture sets
Save My mom now requests this instead of birthday cake, which I never saw coming. She calls it her chocolate pudding but lets me keep the secret ingredient.
Make It Extra Special
Folding in whipped coconut cream or aquafaba right at the end creates this mousse-like fluffiness that feels incredibly elegant. I do this when serving it in wine glasses for company.
Serving Ideas
Fresh raspberries cut through the richness beautifully, and toasted hazelnuts add this lovely crunch that plays off the silky texture. Sometimes I'll shave some dark chocolate on top just before bringing it to the table.
Flavor Variations
A teaspoon of espresso powder makes it taste like a mocha latte, and a drop of peppermint extract transforms it into something reminiscent of thin mint cookies. Orange zest works surprisingly well too.
- Try coconut milk instead of almond for a tropical undertone
- Add a tablespoon of almond butter for more nutty depth
- The texture actually improves overnight in the fridge
Save Sometimes the simplest recipes are the ones that become part of your regular rotation, and this mousse has definitely earned that place in my kitchen.
Recipe Guide
- → What ingredients create the mousse's creamy texture?
Ripe avocados provide a silky base, while plant-based milk adds smoothness, ensuring a rich, dairy-free texture.
- → Can I adjust the sweetness and flavor intensity?
Yes, you can modify sweetness by altering maple syrup quantity and adjust cocoa to achieve your preferred chocolate depth.
- → What are some ideal toppings to enhance the dessert?
Fresh berries, shaved dark chocolate, toasted nuts, and coconut flakes add texture and complement the rich chocolate flavor.
- → How long should the mousse be chilled before serving?
Chilling for at least 30 minutes improves texture and allows flavors to meld for the best experience.
- → Are there substitutions for maple syrup in this dish?
Honey can be used as a sweetener if strict vegan guidelines are not a concern, offering a different but complementary flavor.