Vegan Chocolate Avocado Mousse (Print Version)

Luscious dairy-free chocolate mousse using ripe avocados, topped with salty cacao crunch for perfect contrast.

# Components:

→ Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup maple syrup
04 - 1/4 cup unsweetened almond milk
05 - 1 teaspoon vanilla extract
06 - 1/8 teaspoon fine sea salt

→ Sea Salt Crunch

07 - 1/4 cup raw cacao nibs
08 - 2 tablespoons chopped roasted almonds, optional
09 - 1 tablespoon maple syrup
10 - Flaky sea salt for sprinkling

# Directions:

01 - In a food processor or high-powered blender, combine avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and fine sea salt. Blend until completely smooth and creamy, scraping down the sides as needed.
02 - Taste and adjust sweetness or chocolate intensity if desired by adding more maple syrup or cocoa powder.
03 - Divide the mousse evenly among 4 small serving cups or ramekins.
04 - In a small bowl, mix cacao nibs, chopped almonds if using, and 1 tablespoon maple syrup until coated.
05 - Sprinkle the cacao nib mixture over each mousse cup. Finish with a generous pinch of flaky sea salt on top.
06 - Cover and refrigerate for at least 1 hour before serving for best texture.

# Expert Advice:

01 -
  • It tastes indulgent enough for a fancy dinner but comes together faster than you can brew tea.
  • No one will guess the secret ingredient unless you tell them, making you seem like a dessert genius.
  • The contrast between creamy mousse and crunchy topping gives you texture adventure in every spoonful.
02 -
  • Overripe avocados with brown spots inside will make the mousse taste slightly bitter and mushy rather than creamy, so aim for that perfect green stage when the pit slides out easily.
  • Blending for too long or using a regular blender instead of a food processor can trap air bubbles that make the texture oddly light rather than richly dense.
03 -
  • If your mousse tastes slightly bitter, resist adding more sugar; instead, squeeze in a tiny bit more almond milk, which softens the intensity without adding sweetness.
  • Cacao nibs stay crunchiest when added just before serving, so if you're prepping ahead, keep them in a separate small container and top each cup moments before someone takes a spoon.
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