Avocado Chocolate Mousse
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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
- in a heatproof bowl, melt the chocolate in the coconut milk over hot water, or in the microwave. Stir until smooth, cool slightly.
- Put remaining ingredients in a food processor bowl, and add cooled chocolate mixture. Blend until completely smooth.
- Spoon into dessert cups. Serve well-chilled, with a dollop of coconut cream, if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Avocados
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about 1 month ago Suneeta
I have always been looking for simple and health-conscious desserts. This one is so going to be my favourite. Thanks.
3 months 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.
3 months ago jasonnewyork212
I made it last night. It was exceptional! I followed the recipe exactly - worked perfectly. Smooth, rich. Nice recipe.
3 months 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.
3 months ago jasonnewyork212
Yours is better. :) It was my first time to use real coconut milk. Wow. Thank you for introducing me to it.
about 1 month ago Lucille Chartrand
Do you use the same amount of cocoa has you would use melted chocolate or what is the ratio?
about 1 month ago zindc
I've never made it with cocoa, but as Jason reports, there's a recipe using cocoa on The Splendid Table website.
3 months 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.
3 months 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!!
4 months ago tosh
would it work with condensed milk instead of coconut milk or heavy cream?
4 months 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"...
4 months ago tosh
that makes absolute sense. thank you!
4 months 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!
4 months 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.
4 months ago Patricia Smith
Could I substitute Carob for the chocolate?
4 months 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.
4 months ago Patricia Smith
I would love to try this but am allergic to coconut, is there ANYTHING I could substitute??
4 months ago zindc
You can use heavy cream.
4 months ago GMAN
Do you happen to know where the spoon in the pic is from? It is beautiful.
2 months ago juliunruly
GMAN, both Crate and Barrel and West Elm carry flatware that resembles the spoon in the photo.
2 months ago GMAN
Many thanks juliunruly! Found it :)
4 months ago Shelley Mcdonald
try using honey and cacao powder - a good quality one - i also add a banana to my recipe sometimes as banana and chocolate go so well - and always a little pinch of salt!
4 months ago Le Petit Oiseau
I made this for a vegan pot luck Meetup dinner event in Paris the other night and although there was a second chocolate creme dish served, this is the one the guests raved about. Our French host declared it better than Nutella and that he wanted to eat this every morning for breakfast! Thank you so much for a fabulous recipe! (PS - I added a tiny bit of cardamom powder to balance the main course I prepared. Lovely.)
4 months ago zindc
I always use Valrhona chocolate when I make this, so in my mind, it is very French! How satisfying to know that Parisians enjoy it.
10 months ago negramodelo
I made this yesterday for a large group so I doubled the recipe. It was incredible. The portions are small but you only need a small serving because it is so rich. I'm going to try incorporating raspberries. I will make this again and again!
10 months ago mjo
This is a delicious and simple vegan dessert. I have made it twice. The first time I added a bit of cayenne and cinnamon as suggested by Don and it was wonderful. The second time I added 1 tsp of cardamom and served if following an Indian-inspired menu. Also wonderful. It makes 4 small portions, but it is so rich, I don't know how anyone could eat more than that. Thank you for this recipe! It will be one of my kitchen staples!
10 months ago TheFitCookie
I made this today and it is fantastic! I made a few mods, but still is awesome. FYI: this makes a great frosting, too.
11 months ago Teresa58
Can I substitute the agave with Truvia? I need to watch my sugar intake and since the bittersweet chocolate already has sugar the only other place where I can reduce it is by swapping out the agave. How much would I use?
11 months ago zindc
Another option would be to use unsweetened chocolate and sweeten it to taste with stevia. I do't know what would happen to the texture if you eliminated the agave. Try it and let us all know what happens.
10 months ago TheFitCookie
I made some of this with Truvia. I added it to the chocolate/coconut milk while hot to help it dissolve, then I added a smidge of milk to replace the liquid from the agave. Turned out perfect!
10 months ago Teresa58
Thank you both for the suggestions. I will make it this weekend and let you know how it turned out.
11 months ago arielleclementine
love love this vegan mousse- will definitely be trying this! congrats on the CP!
11 months ago zindc
Thanks! I'm not vegan, but I enjoyed the challenge of creating a delicious dessert without the customary eggs, cream or extra sugar.
11 months ago Don Rockwell
dymnyno, I'm personal friends with the entrant (if this comment goes against the rules, feel free to delete). That having been said, I was served this dessert three nights ago, and can say without any reservation that it is the single richest, most decadent vegan dessert I've ever had in my life. It emphasizes the use of avocado as a thickening agent, and I doubt that any reasonable palate could possibly guess that this is vegan - I'm quite certain that many of these recipes are fabulous, but this particular dessert should be in the repertoire of every single chocolate-loving vegan in the world - yes, it is that special, and it's just so darned simple. I also suggested using cinnamon and chiles as a Mexican variant. Don Rockwell, www.donrockwell.com www.dcdining.com (just so you know I'm an actual person and not a shill).
11 months ago dymnyno
I will have to try this one to believe it!