Mar 082015
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Chocolate Avocado Mousse


I don’t know about you, but I keep seeing recipes for Chocolate Avocado Mousse and I wonder to myself, “Does it actually taste good?” I mean, I love avocado and I love chocolate but I’m not sure how I feel about attending their marriage.


I have mostly seen recipes for Chocolate Avocado Mousse on vegan blogs, but I have noticed that lately it’s been gaining acceptance amongst some non-vegan blogs and a few celebrity chefs.


I am not a vegan, so I can eat traditional (read “real“) chocolate mousse – that airy, chocolatey, velvety, creamy goodness that melts in your mouth. Still, I was interested to see how close this healthier version could get to a real chocolate mousse. Plus, I have a dairy-free child so I am always on the lookout for dairy-free desserts (and if they’re easy and healthy, that’s even better!)


There are several variations on the recipe for Chocolate Avocado Mousse out there. They all include avocado and good quality cocoa powder. Some recipes use ripe bananas while others use dates – I opted for the bananas because I felt that the dates might make the mousse somewhat heavy. Typical sweeteners were either honey or agave syrup – I opted for honey because it’s my favorite sweetener and I just love it.


The first time I made Chocolate Avocado Mousse, I was stunned that it actually worked. The fact that something which looked like a fruit salad a few moments before could be whipped into something which looked just like chocolate mousse blew my mind. I dipped my spoon into it and was amazed at how light and fluffy the texture was. I tasted it and it was good. It was good… but I felt it could be better.


The banana flavor in it was just ever so slightly overpowering. I wanted to find a way to neutralize the banana’s taste, so I increased the honey and vanilla essence and added some coconut oil (coconut cream works as well) and a tiny pinch of sea salt. I also discovered that if I put the mousse in the refrigerator for a while (anywhere from 1-24 hours), it tasted even better. A scattering of berries and chopped nuts is optional, but I highly recommend it both for the texture contrast it brings and to the nutritional boost.


Is Chocolate Avocado Mousse exactly like a real chocolate mousse served in a Parisian restaurant? No, it’s not. Is it a good alternative? Yes, most definitely. It looks and feels like chocolate mousse, it tastes very close to chocolate mousse, and it’s much healthier and easier to make.



Share your thoughts: If you have tried making Chocolate Avocado Mousse, share your tips and experience in the comment section below.



Chocolate Avocado Mousse




(makes approximately 1 and 1/2 cups)



1 ripe medium-sized avocado (in terms of weight, about 250g/9 oz whole uncut avocado OR 200g/7 oz avocado with the skin and seed removed)

2 very ripe medium-sized bananas (in terms of weight, about 300g/10 oz whole unpeeled bananas OR 200g/7 oz bananas with their peels removed)

4 Tbsp good quality cocoa powder (better to use a cocoa powder with at least 62% cocoa solids or more)

2 Tbsp coconut oil OR 6 Tbsp tinned coconut cream (stir the contents of the can to mix it well)

2 Tbsp honey

1 and 1/2 tsp vanilla extract

A pinch of sea salt

Some chopped nuts (to garnish, optional)

Some berries (to garnish, optional)


NB: You need to use a food processor for this recipe



  1. All the ingredients will be blended in the food processor, so remove the lid and drop the ingredients in one at a time.
  2. Get 2 very ripe medium-sized bananas and remove their peels – the peeled bananas should have a combined weight of about 200g/7 oz (if the weight is less than that, add more bananas). Break each banana into about 6 pieces by hand, and drop them into the food processor. Discard the banana peels.
  3. Cut a ripe avocado in half and remove the seed. Cut the avocado inside the skin into pieces (but without cutting through the skin) and then scoop out the avocado directly into the food processor. Discard the avocado skin and seed.
  4. Get your spoon measure, and put the cocoa powder, coconut oil (or coconut cream), vanilla extract and honey into the food processor. Add a pinch of sea salt.
  5. Put the lid on your food processor and blend for about 30 seconds. Remove the lid to taste it, and add more honey or vanilla if necessary.
  6. Put the lid back on and process until smooth, which should be another 15-30 seconds.
  7. Remove the mousse from the food processor into a bowl.
  8. The mousse can be eaten straightaway, but I find that giving it a bit of time in the refrigerator for 1-24 hours helps its flavors develop even further.
  9. Serve with a sprinkle of nuts and berries (optional)


Share your thoughts: If you have tried making Chocolate Avocado Mousse, share your tips and experience in the comment section below.


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  8 Responses to “Recipe: Chocolate Avocado Mousse”

  1. What a fabulous idea in combining avacadoes and chocolate.. A fantastic recipe!!

  2. I made an avocado-chocolate mousse once but didn’t like … Yours look great! and I think I’ll try it soon…
    And I agree with you: there are many chocolate avocado mousse published everywhere lately!

    • Thanks Francesca! Yes, there are so many variations of Chocolate Avocado Mousse out there – I hope you’ll like this one. I love your chocolate mousse recipe made using only chocolate, water and a pretty ingenious mixing method! That’s one I’ll be trying soon :-)

  3. I love the way you write your recipes Erum! So precise and easy to follow. :-)

    I had this for dessert at Comptoir 102 once (a very healthy restaurant in Jumeirah, you must go there if you haven’t!) and I fell in love with it. I did try to make it at home once, but the flavour of avocado overpowered the chocolate, which was a bit of a turn off.

    Your recipe seems much better than the one I followed, so I’ll make sure to try it soon! 😀

    • Thanks Lavina! You know, it’s funny you mention Comptoir 102 – I’ve been hearing about it a lot recently and I think a visit there is overdue. Good luck with the recipe. If you find the avocado/banana flavor too strong, just add a bit more honey/vanilla/cocoa powder as necessary. A few nuts and berries are also yummy sprinkled on top 😉

  4. Well exactly my question – Does it actually taste good? I love Chocolate and Avacados – but they are both so different in their tastes and textures. Will keep in mind.

    • Haha, yes I think it actually does taste good! The texture is amazing – light, fluffy and very mousse-like. The flavor is not identical to a ‘real’ chocolate mousse but it’s very close. And of course, it’s super-healthy :-)