Avocado
Avocado Chocolate Mousse
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67 Reviews
Linda D.
March 4, 2022
I made this having low expectations, as I have tried similar recipes in the past. However, this one resulted in a fabulously smooth, creamy, chocolate-y bowl of bliss. I took the advice to puree the avocado first, and then add the subsequent ingredients, and ended up with this excellent dessert! I mixed in some grated orange peel to half of it, because I'm fancy like that. Five stars, and many thanks, Zora, from a fan on a dairy-free, egg-free, food regimen.
Whitney
April 17, 2018
I used to make a silken tofu chocolate mousse that I thought was good, but this is better. I used a fresh coconut milk that was more milky than hard, and I added a dash of cardamom. It turned out beautiful.
Anthony B.
February 7, 2015
Just made this--used unsweetened chocolate 3 oz with 3 tablespoons brown sugar (to make it equivalent to about 4 oz bittersweet), wow terrific. But couldn't resist adding a little cognac...a nice finishing touch!
claudemm
May 10, 2015
The+French+way+,+Cognac+is+terrific+with+chocolate,+I+was+used+to+melt+the+bitter+or+unsweetened+chocolate+in+cognac+or+"eau+de+vie"+then...+it+is+another+enjoyable+recipe+
Jay D.
March 31, 2014
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
March 31, 2014
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.
Jacki D.
March 27, 2014
Can you substitute normal 2% milk for the coconut milk?
zora
March 27, 2014
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
March 14, 2014
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
March 14, 2014
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.
Jay D.
March 14, 2014
Thanks for the fast response. Roughly, how long should I plan to have the mousse in the fridge to cool down before serving?
Jay D.
March 13, 2014
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
March 13, 2014
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.
KK
August 13, 2013
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
August 13, 2013
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.
Don R.
August 13, 2013
@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?
@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?
Don R.
August 13, 2013
Thinking about this some more, "chocolatey avocados" is *exactly* the flavor profile of this dish, so maybe re-woof it. :-)
Don R.
August 13, 2013
(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.
mensaque
August 14, 2013
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?
Jennifer S.
September 17, 2013
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!
Chloe8
June 26, 2013
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
June 14, 2013
Honey would work as a sweetener, but obviously then it would not be vegan. Other options would be dark corn syrup or golden syrup.
mensaque
June 14, 2013
Agave syrup is not that easy to find in Brazil,so what can I use instead?Would honey work?
Marianne L.
June 6, 2013
do you use sweetened cream of coconut milk?
zora
June 6, 2013
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.
arielleclementine
May 23, 2013
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
May 24, 2013
Great idea! Ive been thinking that it would also make fabulous filling for macarons or dacquoise (meringue/mousse cake).
Suneeta
April 16, 2013
I have always been looking for simple and health-conscious desserts. This one is so going to be my favourite. Thanks.
jasonnewyork212
March 2, 2013
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.
jasonnewyork212
March 3, 2013
I made it last night. It was exceptional! I followed the recipe exactly - worked perfectly. Smooth, rich. Nice recipe.
zora
March 3, 2013
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.
jasonnewyork212
March 3, 2013
Yours is better. :) It was my first time to use real coconut milk. Wow. Thank you for introducing me to it.
Lucille C.
March 26, 2013
Do you use the same amount of cocoa has you would use melted chocolate or what is the ratio?
zora
March 26, 2013
I've never made it with cocoa, but as Jason reports, there's a recipe using cocoa on The Splendid Table website.
Patricia S.
February 9, 2013
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.
Patricia S.
February 8, 2013
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!!
tosh
February 6, 2013
would it work with condensed milk instead of coconut milk or heavy cream?
zora
February 6, 2013
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"...
Patricia S.
February 4, 2013
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
February 5, 2013
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.
Patricia S.
February 4, 2013
Could I substitute Carob for the chocolate?
zora
February 4, 2013
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.
Patricia S.
February 2, 2013
I would love to try this but am allergic to coconut, is there ANYTHING I could substitute??
GMAN
February 1, 2013
Do you happen to know where the spoon in the pic is from? It is beautiful.
juliunruly
March 10, 2013
GMAN, both Crate and Barrel and West Elm carry flatware that resembles the spoon in the photo.
Shelley M.
January 26, 2013
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!
Le P.
January 21, 2013
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.)
zora
January 21, 2013
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.
Rita R.
July 29, 2012
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!
mjo
July 25, 2012
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!
TheFitCookie
July 13, 2012
I made this today and it is fantastic! I made a few mods, but still is awesome. FYI: this makes a great frosting, too.
Teresa58
July 9, 2012
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?
zora
July 11, 2012
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.
TheFitCookie
July 13, 2012
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!
Teresa58
July 16, 2012
Thank you both for the suggestions. I will make it this weekend and let you know how it turned out.
arielleclementine
July 5, 2012
love love this vegan mousse- will definitely be trying this! congrats on the CP!
zora
July 7, 2012
Thanks! I'm not vegan, but I enjoyed the challenge of creating a delicious dessert without the customary eggs, cream or extra sugar.
Don R.
June 22, 2012
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).
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