How weird is it to say “avocado” and “chocolate” and “mousse” together in the same recipe name?
Worse yet, how bad is it that I’ve made this recipe twice in the past three days?
And if I truly had to confess that we *just* officially finished the Whole30 and are pretty much swearing off sugar… yet I’m eating this avocado chocolate mousse as I type… would you judge me?
I hope not, because this avocado chocolate mousse is BEYOND amazing. You need this in your life.
Before you think I’m nuts for telling you…
- whip up avocado and chocolate together, and
- you’ll never even notice that there’s avocado…
… trust me.
You will NEVER NEVER NEVER notice that there’s avocado in this avocado chocolate mousse.
Cross my heart, hope to die, stick a needle in my eye. Pinky swear and all that jazz.
For real y’all – I have two avocado-haters in my family and they both doubted me. Then they both took a bite and sat there, mouths dropped because they really truly couldn’t taste the avocado.
Then they both promptly asked for more.
If you need to call this healthy chocolate mousse because you have avocado-haters too, I’m cool with that. But whatever you do, do NOT pass up this healthy dessert because you don’t think your family will like it. Because this recipe is a slam dunk!
I know I’m not the original creator of avocado chocolate mousse and my version is inspired by this one. But I LOVE LOVE LOVE having a dessert option that:
- is naturally sweetened (just 2 Tbsp maple syrup per serving!)
- is gluten-free and dairy-free
- is paleo (our current eating habits after finishing the Whole30)
- is full of healthy fat (yay avocado!)
- comes in small single servings rather than large cakes and such
And I love it so much, I can’t help much not share with you!
Avocado Chocolate Mousse (a.k.a. Chocomole)
Here’s what you need to know about avocado chocolate mousse (besides the fact that you need to make this ASAP!)
I used three ripe avocados. You don’t want overly ripe avocadoes (the brown kind) or the under-ripe avocados (the yellow kind). If your avocado is just a smidge brown – as in 5-10% brown – that’s fine. But we definitely want a “lots more green than brown” scenario going on here.
There’s probably a million different ways to know if an avocado is ripe. Here’s how to tell using the stem, but I use the color and squeeze test.
The color and squeeze test consists of looking for dark green avocados that give just a little when you squeeze it gently. This method gives me avocados that are ready to be eaten AND will last 1-2 days on the counter. If I need them to last longer, I pick lighter green and no give when I squeeze.
I used Dutch cocoa powder in this recipe, which tends to be darker than regular cocoa powder. Use whatever you have on hand because it won’t matter much in this recipe since you’re not baking with it.
However, when I run out of cocoa powder, I’m going to give this cacao powder a try!
I’m a huge fan of using maple syrup in recipes that need a little sweetening, but when you don’t want to taste it. Honey would work in a pinch (like it does in black bean brownies), but I can always taste honey in my recipes. Unless it’s supposed to taste like honey, I don’t want it to.
I found that ½ cup was perfect for this recipe, but read on for tips on reducing this a little bit.
Dark Chocolate Chips
Next to choosing ripe avocados, this is probably the most important part of the recipe. You want to choose good chocolate chips.
I used organic dark chocolate chips because I bought two bags when Walmart had them on clearance a few months ago (SCORE!). I also picked up two 70% cocoa chocolate bars because I forgot I had these chocolate chips in my pantry (BOO!). Both are good options though.
No matter which route you go – chips or bars – you want to get good dark chocolate and you want to use a scale.
The recipe calls for 6 ounces of chocolate, which if you can get enough bars to equally add up to 6 oz, then more power to you. I have this kitchen scale and I use it for everything… weighing dough for homemade tortillas, weighing meat for homemade breakfast sausage and Italian meatballs, even weighing my diced sweet potatoes so I don’t go overboard at breakfast.
My husband laughs at me, but I also don’t hear him complaining that one sausage patty is bigger than the other, or that one tortilla wasn’t thick enough and his taco fixings fell through, or that he was too full from sweet potatoes… 😉
Back to the chocolate though – dark chocolate has less sugar, which is a good thing, remember? Plus it has more antioxidants and “they” say that it’s healthier for you than lighter chocolate (although that probably goes back to the lesser amounts of sugar).
If you don’t have dark chocolate, you probably can use semi-sweet or milk chocolate in a pinch. I haven’t tested this myself, but if you do, I’d reduce the amount of maple syrup to keep the level of sweetness down.
This dessert is rich and decadent, but it’s not a sugary dessert. You won’t eat it and pucker your lips and say “Oh my, that’s sweet!”
Instead you’ll take the teeniest of bites on your spoon and savor each mouthful because it’s just sweet enough. And pretty stinkin’ good!!
But to get this effect, you can’t have too much sugar.
If you do decide to reduce the maple syrup, keep the almond milk handy in case you need to add more liquid to get the food processor or blender going.
Avocado chocolate pudding can be made a couple days ahead of time without a problem. It hasn’t lasted longer than 2 days in our fridge simply because we keep eating it, but friends say that after 2 days the avocado starts tasting funny anyway, so let’s cap it at 2 days in advance, max.
I served this with fresh raspberries, but any fresh berry would be great. Even orange segments or shredded coconut or chopped peanuts would be good. Use whatever you have!
- 3 ripe avocados
- ⅓ cup cocoa powder
- ½ cup almond milk
- ½ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- 6 oz dark chocolate
- In a food processor or blender (this is the blender I have), combine all the ingredients except the dark chocolate.
- In a small bowl, melt the chocolate in the microwave on high for 20 seconds. Stir well. If the chocolate isn't entirely melted, place it back in the microwave for 5 seconds and stir well.
- Add the melted chocolate to the other ingredients and process or blend on high for about 15-20 seconds.
- Divide the mousse evenly between 8 small glass jars or small bowls. You can enjoy right away, or chill for an hour. top with your choice of fresh fruit!