Chocolate Avocado Creamy Dessert (Printable version)

Dairy-free chocolate mousse with ripe avocados, cocoa, and a hint of vanilla for a creamy dessert.

# What you need:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1/3 cup unsweetened cocoa powder
03 - 1/4 cup plant-based milk (almond, oat, or soy)
04 - 1/4 cup maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Garnish (optional)

07 - Fresh berries
08 - Shaved dark chocolate
09 - Coconut whipped cream
10 - Mint leaves

# How To:

01 - Place avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Process the mixture until smooth and creamy, scraping down the sides as necessary.
03 - Taste and add additional maple syrup if a sweeter flavor is desired.
04 - Spoon the mousse into serving glasses or bowls evenly.
05 - Refrigerate for at least 30 minutes to allow flavors to meld and to set the texture.
06 - Top with fresh berries, shaved chocolate, coconut whipped cream, or mint leaves before serving.

# Expert Advice:

01 -
  • It tastes decadent without any guilt because the avocado does something magic that makes you forget it's healthy.
  • Ready in minutes with zero cooking involved, perfect for when you want dessert *now* without the fuss.
  • Works beautifully for dietary restrictions—vegan, dairy-free, gluten-free all at once without any compromise on flavor.
02 -
  • The texture hinges entirely on ripeness—test your avocados the night before and adjust your timeline accordingly, because a slightly firm avocado will give you a mousse that tastes bitter from over-blending.
  • If your mousse breaks or separates during blending, it usually means the avocado was past its peak; add another ripe one or a splash more milk to rescue it rather than blending harder.
  • Don't skip the salt—it's the difference between chocolate that tastes chocolatey and chocolate that tastes like itself, somehow deeper and more true.
03 -
  • Buy avocados three days before you plan to make this so you can catch them at peak ripeness, that magical window when they're soft enough but not yet darkening inside.
  • Dutch-processed cocoa powder makes an enormous difference if you're willing to seek it out—the flavor is rounder, more sophisticated, less harsh than regular cocoa.
  • Room-temperature milk blends in more smoothly than cold milk, creating fewer small lumps that you have to chase with your spatula.

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