Chocolate Avocado Mousse

Posted on Apr 19, 2013 in Blog, Recipes | 31 comments

Chocolate Avocado Mousse

Holy avocado! My world was thoroughly rocked this week by some immersion blender magic after my close friend needed emergency dental surgery and was relegated to the world of pureed foods. It was time to get creative (when isn’t it that time, really?). With inspiration from Fooduciary’s recent article on Dairy-free Chocolate Avocado Pudding I was ready! This rockin’ avocado dessert recipe is dairy-free, gluten-free, grain-free, and refined sugar-free. Woot!

The adapted recipe below for chocolate avocado mousse is super-simple, with only a handful of ingredients. I love making desserts that I can feel good about eating. Avocados are a great source of healthy monounsaturated fats, which have been proven to help lower bad cholesterol. They are also chock full of both soluble and insoluble fiber and contain B, K, and E Vitamins!

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The first time I ate a whipped chocolate avocado dessert, it was in an outrageous chocolate avocado mousse pie. You could easily do the same here and use the below recipe to fill a pie crust (no baking needed). It would also make an excellent healthy chocolate cupcake frosting! It is super rich, creamy, and delicious and won’t leave you with those lethargic feelings that traditionally prepared desserts can sometimes cause. You’ll feel healthy and energized after eating this chocolate avocado mousse!

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Chocolate Avocado Mousse

Chocolate Avocado Mousse
Author: 
Recipe type: Dessert
Cuisine: Gluten-Free
Prep time: 
Total time: 
Serves: 4-8
 
This recipe can be whipped up using a food processor or an immersion blender, which I prefer for quick & easy clean-up!
Ingredients
  • 3 medium ripe avocados
  • 1 cup unsweetened cocoa powder
  • ¼ cup to ½ cup honey
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1Tbsp non-dairy milk (optional for thinner consistency)
Instructions
  1. Halve the avocados, remove the pits, and scoop the pulp into a medium mixing bowl.
  2. Add the cocoa powder, honey, vanilla, and salt.
  3. With a fork, begin to break up the avocado and mix the ingredients.
  4. Use an immersion blender to thoroughly whip the ingredients together until fully incorporated. You may also use a food processor!
  5. Add non-dairy milk (if using) to thin to desired consistency.
  6. Serve immediately or store in the refrigerator for up to 3 days.

I love my immersion blender and have used it to make creamy soups, mashed potatoes, whipped desserts, and even homemade mayonnaise. It’s a super-versatile tool to have around and I’m still coming up with new ways to use it (as you’ve read above)!

Get Started!

This post has been shared at ThankYourBody.com

31 Comments

  1. Hey Alex…is the cocoa powder “unsweetened”?

    • It is! Thanks for pointing that out. I’ll amend that in the recipe.

  2. As her friend in need this was so amazing! It’s great to have some healthy comfort food, while feeling down. Thank Alexandra!

  3. Looks interesting as I make a chocolate mousse myself quite regularly. What I don’t quite get is why the emphasis on dairy free, grain free etc. I get sugar free but what, in your mind, is wrong with good dairy and whole grains?

    They are the two out of three major sources of nutrition in my diet, the third being eggs from humanely, naturally raised chickens. I might add that my grains are organically grown heritage, hand milled by yours truly and dairy products raw from a pasture fed Jersey.

    • I personally do not avoid dairy or grains but try to put the allergy info in my recipes for those that do. Your heritage grains and raw dairy sound great!

    • Some people can’t digest dairy products, Jim. This presents a fabulous alternative for someone like me, so I can still have mousse, but no tummy ache!!!

    • Hi both my son and I are dairy allergic, My partner is a coeliac. That this recipe is dairy and grain free aspect of this allows us to have a delicious chocolatey treat with none of the risks from milk or grain products.

    • I don’t think it’s a conspiracy!

      The phytic acids in grains can chelate (bind to) dietary minerals making them unabsorbable.

      The acidity of milk can also leech calcium from the bones.
      Weird, huh?

      I happen to have developed lactose and gluten intolerances and have suffered from IBS symptoms since I was in high school (probably due to extended periods of antibiotic treatment throughout my childhood) so any food which is both gluten and dairy free is excellent (from my selfish point of view) and still perfectly edible for anyone else.

      People may have ethical/religious reasons not to drink milk or eat crops farmed in certain ways or using methods which cause damage to the environment.

      They might want to avoid antibiotics in milk or pesticides on the grains.

      Lastly, maybe people just plain don’t like milk or wheat.

      The naturally produced food you make is (I presume) of a vastly superior quality to what the average consumer[literally] encounters daily and it’s nice to see people actually putting some hard work into the food they enjoy.

      You have a level of control over what goes into the food in your diet many can only dream of. If the mass produced/processed stuff is your only choice, do you eat it?

      What works for you is good and probably healthier than the majority but what works for some does not necessarily work for others.

      It’s mousse, Jim, but not as you know it.

      Sorry – couldn’t help it.

  4. I have a similar recipe for pudding. 1/4 cup sweetener and cocoa for each avocado and 6 TB coconut milk for each avocado. The c. milk makes it thick and creamy when it is chilled. This can’t be posted too often – it is a wonderful recipe. Thanks! Also, I pour and TB or two of heavy cream over mine and it is a nice contrast with the dark chocolate flavour.

    • I love the idea of adding coconut milk! I’ll have to try it next time! Thanks.

  5. Thank you I will try it sounds delicious and I love the idea of dairy-free and sugar-free I’m vegan and in search of new deserts !!

  6. I have a similar one that I love, using bananas instead of avocados, no added sweetener (just be sure the bananas are ripe) and a bit of coconut milk as well as optional shredded coconut. I love avocados and can’t wait to buy some tomorrow so that I can make this!

    • Hi Amylea, I would LOVE the banana chocolate mousse recipe of yours!

  7. I just saw this shared on FB. Looks delish!

  8. This looks delicious. I have some avocados that will be ripe in a couple days…now I know how I’ll use them! I love my immersion blender too! I seriously use it all the time. :) I’m all about less dishes!!!

  9. Would this recipe taste good if stevia were used? I can’t have honey.

    • I think it’d be good be any type of sweetener!

  10. This looks delish! Love avocados and have been seeing so many recipes for them with chocolate, I think this one would be awesome! Thanks!

  11. I was so excited when I first made this for my daughter and myself. I have found what I consider to be a perfect blend. I use avocado and 1 banana with 2-3TB of minced dates and then I need less honey, around 1TB I also add cocconut cream to thin it out. Oh and raw unsweetened cocao of course.

    • Ooh! I’ll have to try making this with bananas and dates. That sounds great!

  12. I added a little orange juice instead of milk. It gives an orange/chocolate flavor that I like. Wonderful recipe. So simple w/ such yummy results.

  13. Today I had a ‘Mousse off’. I made 4 different avocado based Chocolate mousses and this was by far the best! It was the most chocolatey and didn’t retain the avo/banana taste that many do. Thanks for the recipe!

  14. Not sure what I did wrong, but mine turned out awful and very very bitter. Perhaps there is an error in the recipe? Other similiar recipes call for only 1-2 tbls coco. I ended up mixing a bunch of peanut butter with it and putting into a cookie pie crust. Did everyone who tried it use a whole cup of coco? Thanks!

    • The bitterness could be due to a number of things: overripe avocados, lower quality cocoa powder, or not enough honey/cocoa powder. Try making it with fresh, just-ripe avocados, a bit less cocoa powder, and more sweetener. Sorry to hear that you didn’t like it!

  15. Thank you for this delicious recipe my family loved it and I’m planning on serving it to my friends tonight (who do not like avocado!) hihi they are in for a treat!

  16. Delicious! What are the calories in a 1/4 cup serving?

  17. Not being a true chocoholic, I found recipe, easy, tasty and fun. Myself personally I love avocado buttery taste just as it is!

  18. Just wondered what the life would be on this? and how is it best stored? it is just me that will eat it and more than 1 serving so just wanting to know so it doesnt go to waste

    • It actually keeps in the freezer, so you can make individual portions and freeze what you can’t eat! Otherwise, it’s good in the fridge for a few days.

  19. This was a great recipe but I did alter it a bit, only used 3/4 of the cocoa powder a little more honey and I used lite milk and about 1/2 a cup, it was very rich so served it with cream and raspberries..

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