Avocado Chocolate Mousse

By • June 17, 2012 • 61 Comments

765 Save


Author Notes: This is a decadent, delicious egg and dairy-free dessert that will satisfy even the most discerning chocoholics. If you don't tell, they'll never know it's avocado-based.zindc

Food52 Review: Chocolate lovers of all stripes will appreciate this rich, easy to prepare confection. Avocados provide the creamy smoothness of traditional chocolate mousse. Part of the beauty of this recipe lies in its versatility. The dessert can be lightened up by eliminating the coconut milk, or made even quicker by substituting raw cacao powder for the bittersweet chocolate. For a colorful touch top with fresh berries or chopped pistachios sprinkled with sea salt or a smidgen of cinnamon. Ellen M.

Serves 2 to 4

  • 1 ripe Hass avocado
  • 4 ounces bittersweet chocolate
  • 1/4 cup thick coconut milk (from the top of the can)
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons agave syrup
  • 1 pinch sea salt
  1. in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
  2. Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
  3. Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.
Jump to Comments (61)

Comments (61) Questions (1)

Default-small
Default-small
Default-small

2 months ago amanda

How is this dairy free if you're using 4 ounces of bittersweet chocolate?

Zora_margolis

2 months ago zindc

Bittersweet chocolate has no milk solids in it. At least 65%--I prefer 70%-- means it is just chocolate solids, cocoa fat and sugar.

Default-small

6 months ago Jay DiDomenico

Mine came out very good. It was a lot thicker than what you see in the picture, perhaps I needed more coconut milk? The only complaint I have is that even though I processed the mixture in the Cuisinart more than one would think is necessary, there were visible several slivers and pea size pieces of avocado. While serving I would spoon those into my dish or mouth so no one would see the green.

Zora_margolis

6 months ago zindc

It's impossible to predict exactly how big any given avocado will be, so adding a bit more or a bit less liquid is up to the judgement of the cook. The avocado may have been slightly under-ripe, which might account for the uneven puree-ing. I have a very powerful blender that I use, and lack of ripeness wouldn't be an issue in my machine. But if you have concerns, you might puree the avocado before adding the chocolate, stopping and scraping down the sides of the processor bowl to make sure the entire amount is in contact with the blade.

Default-small

6 months ago Jacki Diamond

Can you substitute normal 2% milk for the coconut milk?

Zora_margolis

6 months ago zindc

There's a "genius" recipe on this site that has you making chocolate mousse by whipping chocolate in hot water, so theoretically I suppose you could use 2% milk in that recipe, but I cannot recommend using it in mine, since I really can't predict how it would affect the ultimate texture--I call for the use of the thickest, creamy part of the canned coconut milk. If you can't eat or don't like coconut milk, I suppose you could sub heavy cream.

Zora_margolis

6 months ago zindc

I just re-read the recipe and noticed that I said to serve it well-chilled. But I still think that an hour is probably enough.

Zora_margolis

6 months ago zindc

It doesn't have to be ice cold-- in fact, the flavor of the chocolate is more intense if it isn't. Maybe an hour? No need to overthink this.

Default-small

6 months ago Jay DiDomenico

Thanks for the fast response. Roughly, how long should I plan to have the mousse in the fridge to cool down before serving?

Default-small

6 months ago Jay DiDomenico

How long can the finished product sit in the fridge? Will it be any different if made a day ahead? Also, does it matter which type of Agave to use? I have both Amber and Light.

Zora_margolis

6 months ago zindc

I think it'll be fine for a cople of days. If you want to, you can put plastic wrap directly contacting the mousse to prevent the surface from hardening. Either amber or light agave will work.

Open-uri20130813-18264-1kt0sj

about 1 year ago Kelly Stock

Ugh. I was so looking forward to this. I can't even finish a spoonful! Horrible flavor, I will forever be haunted by how gross the taste of chocolatey avocados is! I followed the recipe exactly, just substituting maple syrup for the agave. Can't imagine that was the dealbreaker - I think this recipe was just NOT for me! Woof.

Zora_margolis

about 1 year ago zindc

Well, I guess someone had to not like it. But aside from the fact that you did not actually follow the recipe exactly (and I don't personally care for the chocolate and maple combo), I have to wonder what kind of chocolate you used, and what kind of avocado, because the flavor of a typical ripe Hass avocado is so delicate, it should be completely overwhelmed by the chocolate--it really just becomes creamy texture in the dish. And I always use Valrhona 72%. But chaçon a son gout.

Default-small

about 1 year ago Don Rockwell

@zindc, I see you subscribe to these comments, too. :-)

@Kelly, I think the maple syrup may indeed be the deal-breaker. If you think about it, both chocolate and avocado are sort-of tree nuts (I really haven't given this much thought, but they seem somehow "related" to each other). I don't like maple either with chocolate or with avocado (and I L-O-V-E real maple syrup). Maybe un-woof it for another attempt?

Default-small

about 1 year ago Don Rockwell

Thinking about this some more, "chocolatey avocados" is *exactly* the flavor profile of this dish, so maybe re-woof it. :-)

Default-small

about 1 year ago Don Rockwell

(Sorry, I'm used to editing comments; not having to add a new one for each thought.) Yes, now that I read zindc's comment ... in the rendition I had, the avocado was overwhelmed by the chocolate - it had the texture of avocado; the taste of chocolate. So saying "chocolatey avocados" is the exact *flavor* profile isn't quite right.

08270410avatar_messbrasil

about 1 year ago mensaque

Did you have avocados as dessert before?In Brazil,we don't usually use it for savory dishes and first time I made guacamole I freaked a bit...now I love it!My question remains,though:would honey work?

08270410avatar_messbrasil

about 1 year ago mensaque

I just read your answer for the "honey dilema",zindc.Thanks!

Open-uri20130917-22225-1c3uxc1

about 1 year ago Jennifer Snyder-Allen

I have made it with honey before and powdered organic cocoa... it is delicious! Let it sit for a few hours in the refrigerator to let the flavors meld... delicious!

Default-small

about 1 year ago Chloe8

I was actually searching for avocado dish for dinner tonight but I've made up my mind going for dessert instead. Can't wait to make them. Thank you!

Zora_margolis

over 1 year ago zindc

Honey would work as a sweetener, but obviously then it would not be vegan. Other options would be dark corn syrup or golden syrup.

08270410avatar_messbrasil

over 1 year ago mensaque

Agave syrup is not that easy to find in Brazil,so what can I use instead?Would honey work?

Stringio

over 1 year ago Marianne LeVert

do you use sweetened cream of coconut milk?

Zora_margolis

over 1 year ago zindc

Cream of coconut is sweetened and is used to make piña coladas and other cocktails. It is not the same as coconut milk. Get regular coconut milk, and do not shake the can before opening. The thick cream that has risen to the top of the can is what you use.

Henrykiss

over 1 year ago arielleclementine

Thanks so much for a wonderful recipe! My sister in law is gluten and dairy free and I'm always looking for fun stuff to make for her. Used this recipe to make mini chocolate cream pies (gluten free Oreo on the bottom, your mousse, topped with whipped coconut cream. Everyone loved them!

Zora_margolis

over 1 year ago zindc

Great idea! Ive been thinking that it would also make fabulous filling for macarons or dacquoise (meringue/mousse cake).

Default-small

over 1 year ago Suneeta

I have always been looking for simple and health-conscious desserts. This one is so going to be my favourite. Thanks.

Default-small

over 1 year ago jasonnewyork212

This is similar to the recipe that Cheryl Crowe shared in her cookbook. I make it all the time. You use cocoa instead of melted chocolate. Probably slightly healthier too. It's on the splendid table website if you want to compare. I'm going to make this version today. Excited to try a new version. I also always add chopped nuts to it - almonds, pecans, whatever we have around.

Default-small

over 1 year ago jasonnewyork212

I made it last night. It was exceptional! I followed the recipe exactly - worked perfectly. Smooth, rich. Nice recipe.

Zora_margolis

over 1 year ago zindc

I never knew about Cheryl Crowe's recipe or cookbook. I can't claim that the idea of an avocado-based mousse was mine alone, but the recipe is original. I'm glad it worked for you.

Default-small

over 1 year ago jasonnewyork212

Yours is better. :) It was my first time to use real coconut milk. Wow. Thank you for introducing me to it.

Stringio

over 1 year ago Lucille Chartrand

Do you use the same amount of cocoa has you would use melted chocolate or what is the ratio?

Zora_margolis

over 1 year ago zindc

I've never made it with cocoa, but as Jason reports, there's a recipe using cocoa on The Splendid Table website.

Open-uri20130202-23006-kgtfn0-0

over 1 year ago Patricia Smith

Follow up to the substitutions I made with carob and heavy cream, no one who ate this last night had any clue that it was anything but a delicious chocolate mousse. No one could believe it when I told them it had avocado and carob as the main ingredients! When it chilled it had the nicest consistency and I served it with thinly sliced strawberries. Huge hit! That being said, I am going to make it with the chocolate the next time to see how that tastes in comparison.

Open-uri20130202-23006-kgtfn0-0

over 1 year ago Patricia Smith

I made the mousse without coconut milk, subbed heavy cream and used a whole pint, and carob instead of chocolate. I followed the directions on the carob 3 tablespoons with one tablespoon of water per ounce of chocolate. I also doubled the recipe. It turned out great!! So good!!! This will definitely work for us!!

Default-small

over 1 year ago tosh

would it work with condensed milk instead of coconut milk or heavy cream?

Zora_margolis

over 1 year ago zindc

Condensed milk is very sweet. I'd leave out the agave syrup, and just add some if it isn't sweet enough. It won't be as rich and unctuous without the fat that's in thick coconut milk or heavy cream, and frankly I love the hint of coconut flavor that will be missing if it is made with substitutions for the coconut milk. But lots of people make chocolate sauce and fudge with condensed milk, so I don't see why it couldn't "work"...

Default-small

over 1 year ago tosh

that makes absolute sense. thank you!

Open-uri20130202-23006-kgtfn0-0

over 1 year ago Patricia Smith

Thanks! My husband is extremely sensitive to the caffeine in chocolate but loves dessert, just wondered if I could sub carob...I'm going to try it!

Zora_margolis

over 1 year ago zindc

If you do make it with carob or without coconut milk, please post the changes you made and how it turned out. It won't be the same dish, but others might have the same issues you do.

Open-uri20130202-23006-kgtfn0-0

over 1 year ago Patricia Smith

Could I substitute Carob for the chocolate?

Zora_margolis

over 1 year ago zindc

You can do anything you want. I can't assure you that it will be equally successful or delicious. I love chocolate and don't care for carob, but chaçon a son gout.