Vegan Chocolate Avocado Mousse

Name: Vegan Chocolate Avocado Mousse
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 2 large (300 g) ripe Hass avocados, halved, pitted and scooped from the skin (about 300 g / 1⅓ cups flesh), at room temperature; ½ cup (45 g) unsweetened Dutch-process cocoa powder, sifted to remove lumps; 2 oz (55 g) vegan dark chocolate (60–70% cacao), finely chopped, then melted and cooled for about 5 minutes until warm to the touch but still liquid; ⅓ cup (80 ml) pure maple syrup; ½ cup (120 ml) full-fat canned coconut milk, shaken or stirred well, at room temperature; 2 tsp (10 ml) pure vanilla extract; ¼ tsp (1½ g) fine sea salt; ½ cup (65 g) fresh raspberries, rinsed and patted dry (optional); 1 tbsp (10 g) cacao nibs (optional); flaky sea salt, a small pinch for each serving, to taste (optional)

From the MyKitchenBank Kitchen

A silky, deeply chocolatey dairy-free mousse made in one blender. Ripe avocado gives it a rich, creamy body, and coconut milk and maple syrup keep it smooth and lightly sweet. You won't taste the avocado.

Prep: 15 min
Cook: 2 min
Wait: 2 hr 5 min
Total: 2 hr 22 min
Makes: 4 servings (about 3 cups / 720 ml total, ¾ cup per serving)

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Ingredients

4 servings

2 large (300 g) ripe Hass avocados, halved, pitted and scooped from the skin (about 300 g / 1⅓ cups flesh), at room temperature
½ cup (45 g) unsweetened Dutch-process cocoa powder, sifted to remove lumps
2 oz (55 g) vegan dark chocolate (60–70% cacao), finely chopped, then melted and cooled for about 5 minutes until warm to the touch but still liquid
⅓ cup (80 ml) pure maple syrup
½ cup (120 ml) full-fat canned coconut milk, shaken or stirred well, at room temperature
2 tsp (10 ml) pure vanilla extract
¼ tsp (1.5 g) fine sea salt
For topping
½ cup (65 g) fresh raspberries, rinsed and patted dry (optional)
1 tbsp (10 g) cacao nibs (optional)
flaky sea salt, a small pinch for each serving, to taste (optional)

Equipment (6)

High-speed blender or large food processor (at least 6-cup / 1.4 L capacity)
Fine-mesh sieve
Small microwave-safe bowl (or a small heatproof bowl and saucepan)
Silicone spatula
4 small serving glasses or ramekins (about 1 cup / 240 ml each)
Measuring cups and spoons, kitchen scale

Steps

Before you start

Use avocados that are fully ripe: the skin is dark and the flesh gives slightly when pressed, with no hard spots or brown streaks. Underripe avocado makes a grassy, slightly grainy mousse.
Take the coconut milk out of the fridge about 30 minutes ahead if it was chilled, then shake or stir the can well so the cream and liquid are fully blended.
Plan on at least 2 hours of chilling time. The mousse is soft right after blending and firms up in the fridge.
Use a high-speed blender or food processor. A basic blender works, but you will need to stop and scrape more often.

1
Prep the avocado
- Halve the avocados, remove the pits, and scoop the flesh into the blender jar.
- Check that it is bright green and creamy with no brown or stringy patches, and cut away any discolored bits.
- You should have about 300 g (1⅓ cups).
- Set out four serving glasses.
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Ready when: About 300 g of smooth, evenly green flesh in the blender.
Tip: Weigh the flesh if you can. Too much avocado makes the mousse taste greener and less chocolatey.
2
Melt the chocolate
- Put the chopped chocolate in a small microwave-safe bowl.
- Microwave at 50% power in 30-second bursts, stirring after each, for about 1½–2 minutes total.
- Stop when only a few small pieces remain, then stir until completely smooth.
- Let it cool for 5 minutes.
- It should feel just warm, not hot.
- Alternatively, melt it in a heatproof bowl over a saucepan of barely simmering water.
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Ready when: Chocolate is glossy and fully smooth, and warm but not hot when you touch the bowl.
Tip: Hot chocolate can make the mousse oily and thin, so don't skip the cooling time.
3
Sift the cocoa
- Push the cocoa powder through a fine-mesh sieve into a small bowl, pressing any lumps through with a spoon.
- Sifting keeps the mousse silky and prevents dry cocoa pockets.
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Ready when: Cocoa looks fluffy and has no visible lumps.
4
Blend the base
- Add the maple syrup, coconut milk, vanilla, and fine sea salt to the avocado in the blender.
- Blend on high for 45–60 seconds.
- Stop and scrape down the sides with a spatula once or twice.
- Keep blending until the mixture is completely smooth and glossy.
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Ready when: The mixture is pale green, pourable, and has no visible flecks of avocado when you lift the spatula.
Tip: If the blades spin without catching, add 1 tablespoon (15 ml) of coconut milk and try again.
5
Add the chocolate
- Add the sifted cocoa powder and the cooled melted chocolate to the blender.
- Start on low speed so the cocoa doesn't puff out, then blend on high for 1–2 minutes, scraping down the sides halfway.
- Keep going until the mousse is thick, uniformly dark brown, and satiny.
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Ready when: The mousse is thick like pudding, evenly dark brown with no streaks, and leaves a ribbon on the surface when you lift the spatula.
Tip: Put the lid on firmly before blending. Cocoa powder flies everywhere.
6
Taste and adjust
- Taste the mousse.
- If it tastes slightly bitter, blend in 1–2 teaspoons (5–10 ml) more maple syrup.
- If it tastes flat, add a tiny pinch of salt.
- If it is too thick to spoon, blend in 1 tablespoon (15 ml) of coconut milk.
- Blend 15 seconds to combine.
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Ready when: The mousse tastes rich, balanced, and chocolatey with no noticeable avocado flavor.
Tip: The flavor mellows and the sweetness softens as it chills, so go easy on adjustments.
7
Portion the mousse
- Divide the mousse evenly among the four glasses, about ¾ cup (180 ml) each, using a spatula to scrape out the blender jar.
- Tap each glass gently on the counter to settle the mousse and release air bubbles, then smooth the tops.
- Press a piece of plastic wrap directly onto each surface to stop browning.
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Ready when: Four evenly filled glasses with smooth tops.
Tip: Wrap directly against the surface, because air contact is what turns the top gray-brown.
8
Chill until set
- Refrigerate the mousse for at least 2 hours, or up to 24 hours.
- It is ready when the surface is firm to a light touch and the mousse holds a spoon-sized scoop.
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Ready when: Mousse is cold, thick, and holds its shape when scooped with a spoon.
9
Top and serve
- Remove the plastic wrap.
- Top each mousse with a few raspberries, a sprinkle of cacao nibs, and a small pinch of flaky sea salt, if using.
- Serve straight from the fridge.
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Ready when: Toppings sit on a cold, smooth surface.
Tip: Add toppings just before serving so the raspberries stay fresh and the nibs stay crunchy.

Good to know

Tips

Ripeness matters most. Perfectly ripe avocados give the smoothest, mildest-tasting mousse, while underripe ones taste grassy and can leave a grainy texture.
Dutch-process cocoa gives a smoother, less bitter chocolate flavor. Natural cocoa also works but tastes sharper, so you may need an extra teaspoon of maple syrup.
Scrape down the blender several times. Pockets of unblended avocado near the blades are the usual cause of a lumpy mousse.
For an extra-light texture, chill the mousse 30 minutes, then whisk it briefly with a fork before serving.

Make ahead

Make the mousse up to 24 hours ahead. Cover each portion with plastic wrap pressed directly onto the surface and refrigerate. Add toppings just before serving.

Storage & reheating

Refrigerator: store covered, with plastic wrap pressed onto the surface, for up to 2 days. Room temperature: serve within 30 minutes of taking it out of the fridge. Freezer: freeze in airtight containers for up to 1 month. Thaw in the fridge for 4–6 hours, then stir or re-blend briefly to restore the smooth texture. The texture will be a little denser after freezing.

Substitutions

pure maple syrup → agave nectar. Use the same amount (⅓ cup / 80 ml). The flavor is more neutral and the mousse will taste slightly less caramel-like.
full-fat canned coconut milk → unsweetened oat milk or almond milk. Use the same amount. The mousse will be a little less rich and slightly softer, so chill it for the full 2 hours or longer.
vegan dark chocolate (60–70% cacao) → vegan semi-sweet chocolate chips. Use the same weight (55 g). The mousse will taste a bit sweeter, so you may want to reduce the maple syrup by 1 tablespoon (15 ml).
fresh raspberries → sliced strawberries or toasted coconut flakes. Any fresh fruit or crunchy topping works. Add it just before serving.