Chocolate and Avocado Mousse

Chocolate mousse is one of my favourite desserts.  I think all the chocoholics out there will agree with me: there is nothing better than digging the spoon into a soft, silky chocolate mousse.  Heaven!  However, chocolate mousse often involves raw eggs and/or cream, which means it is probably not very child (and hips) friendly.  Well, the recipe I want to share with you today solves both problems, it does not contain eggs or cream… actually, it does not even contain sugar!  Yep, you read that right!  I know it can sound a bit crazy, but when you think of how creamy (and delicate in taste) avocado is, it makes perfect sense.  It perfectly replaces the fatty ingredients of a mousse without spoiling its creaminess.  It can easily be veganised (use only maple syrup or your favourite sweetener and substitute the milk with soy or nut milk) and I love the flavour that honey and maple syrup add to it.  You can spike it with any liqueur you like… but my favourite is Maraschino as I am a big fan of the cherry and chocolate combo.  The best part of it all?  My little ones LOVE it (I omit the liqueur in theirs) and I know it is good for them. Enjoy!

Chocolate Avocado Mousse

4.6 from 8 reviews
Prep time
Total time
Recipe type: Dessert
Cuisine: International
Serves: 4
  • ½ cup dark chocolate chips
  • 2 ripe avocados
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 1 tbsp Maraschino cherry liqueur (or other liqueur)
  • 1 pinch Sea salt
  • 2 tbsp milk
  • Candied cherries to serve
  1. Melt the dark chocolate in the microwave (or in a double boiler).
  2. Put all the other ingredients in the bowl of a food processor.
  3. Add the melted dark chocolate and blend until completely smooth.
  4. Pour the mousse into four verrines or small bowls, cover and refrigerate for at least 1 hour.
  5. Serve cold with a candied cherry on the top.

Chocolate Avocado Mousse

Chocolate Avocado Mousse

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  1. says

    I just made this Manu, as I have avocados ripening all around me! It’s a wonderful recipe!! I replaced the milk with Kahlua and used powdered sugar for the sweetener, and it’s a decadenat mocha mousse! Thanks for the recipe!

  2. says

    This looks so fabulous, much thicker, richer and creamier than a traditional chocolate mousse. I would love to make this for my next dinner party. Wonderful recipe!

  3. Rebecca says

    I’m not too sure if my food processor just isn’t great, but this didn’t turn out for me. It still had a strong avocado taste, and I was disappointed with the final result. Not sure if anyone would know why, but I’d love suggestions, since I was really looking forward to this becoming my new go-to!

    • says

      That’s weird :-( I made it a few times and never got any avocado taste. Did you change anything from the recipe? Did you get chunks of avocado in the mousse or was it creamy?

    • says

      Gorgeous recipe Manuela. Rebecca, I tried the recipe for the first time recently and added a banana, just a little more chocolate and some extra honey and maple syrup. With Manu’s kind ok I am about to blog my take on the recipe. You might like to try it.

  4. Elle says

    I made this except simpler as I didn’t have all the ingredients. Basically I melted 25g dark choc, added a tablespoon of peanut butter (smooth), a tablespoon of honey – melted this for a further 10 seconds, added 1/2 an avocado, blended and voila! My new favourite recipe. It was absolutely delicious and the best thing is I feel satisfied after eating it unlike some mousse where you just want another..and another! I know I improvised but got the idea from this recipe. Thanks and YUM!! :)

  5. Kat says

    I don’t have a food processor but since the recipe calls for everything to be blended anyway, would it be okay to use a blender if I chopped up the avocados beforehand?

    • says

      Hi Kat! I am not sure as the end mix is a bit thick… I guess it depends on your blender. If you also use it for thicker mixtures then it should work fine… the ingredients are all quite soft or liquid anyway. :-) Let me know how you go!

    • says

      Sure, you can use honey instead of maple syrup. I made a batch a couple of days ago using only honey and it tasted just as good! :-)

  6. Andrea Holbrook says

    Just served this, with brandy as the liqueur ( with a bit extra in place of the milk too), shavings of green and black’s white chocolate and fresh raspberries, at a dinner party to ‘unsuspecting’ guests I asked them to guess the secret ingredient and revealed it at the end) and they raved about it – they couldn’t believe it was avocado and asked for the recipe. Use a food processor and really give it a good blasting, till very smooth, before adding the liqueur and melted chocolate- then blast again. Excellent. My 2 yr old grandson loves it too!

  7. Morgan Buchanan says

    I just made this with no liqueur, added a banana, and didn’t have any maple syrup so just used honey. So delicious! I’ve made chocolate avocado pudding before and it was just too bitter – but this is perfect and delicious!!! Thanks so much for sharing…. did I mention it was delicious? =D


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