I have a recipe for chocolate avocado mousse; will it "oxidize" (like guacamole) if I make it ahead of time?

What an interesting combination. I imagine the texture will be amazing. Chocolate, odd as it may sound, is an acid. As lemon or lime in guacamole, chocolate's acid will take care of any oxidation. You're good to go!

I'd agree with the consensus, but I'd still take care to place a piece of plastic wrap directly over it so that it touches the mixture and keeps out as much air as possible.

I got the recipe here--http://www.vanillagarlic.com/2012/04/lessons-chocolate-avocado-mousse.html Tastes delicious!

I don't think so...and it sounds wonderful!Could you post the recipe?Thanks!

Assuming it's not white chocolate, the colour of the chocolate would probably cover up any oxidation effects.

I'm thinking the darkness of color with the chocolate is going to cover any oxidation that may happen, so I wouldn't worry about it.