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Chocolate and avocado mousse recipe

Chocolate and avocado mousse recipe

170 ratings

This gorgeous mousse is intensely chocolatey and yet hides a surprise. Avocado lends a creamy texture without the need for dairy or egg, while maple syrup and vanilla add sweetness to this dairy-free chocolate mousse. See method

  • Serves 6
  • 5 mins to prepare and 10 mins to cook, plus chilling
  • 249 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g dark chocolate
  • 4 tbsp maple syrup
  • 2 tsp vanilla bean paste or vanilla extract
  • 5 tbsp almond milk or coconut milk drink
  • 2 1/2 tbsp cocoa, sieved
  • 2 large ripe avocados, flesh scooped out

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    8g 38%
  • Sugars

    10g 11%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 13.2g Protein 3.3g Fibre 3.4g


  1. Set aside 25g chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth.
  2. In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between 6 small serving glasses. Chill for at least 3 hrs, or for up to 12 hrs.
  3. To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.

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