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Avocado Chocolate Mousse - Rich, Creamy, and Surprisingly Simple

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe avocados (Hass preferred; they should yield slightly to gentle pressure)
  • 1/3 to 1/2 cup unsweetened cocoa powder (use more for a darker, richer flavor)
  • 1/4 to 1/3 cup maple syrup or honey (adjust to taste; start low and add as needed)
  • 2–3 tablespoons dairy-free milk (almond, oat, or regular milk works; add more for a looser texture)
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt (essential for rounding out the chocolate)
  • Optional: 2 ounces melted dark chocolate (70% or higher) for extra richness and shine
  • Optional garnishes: coconut whipped cream, fresh berries, shaved chocolate, cacao nibs, or a dusting of cocoa

Method
 

  1. Prep the avocados: Slice the avocados in half, remove the pits, and scoop the flesh into a food processor or blender. Make sure there are no stringy bits or brown spots.
  2. Add the dry ingredients: Sprinkle in the cocoa powder and a pinch of salt. This helps the cocoa disperse evenly and prevents clumping.
  3. Sweeten and flavor: Add the maple syrup (or honey) and vanilla extract. Start with the lower amount of sweetener—you can always add more later.
  4. Blend with liquid: Pour in 2 tablespoons of milk and blend until smooth, stopping to scrape down the sides. If it looks too thick, add another tablespoon of milk.
  5. Boost with chocolate (optional): If using melted dark chocolate, let it cool slightly, then blend it in. This adds a glossy finish and richer cocoa depth.
  6. Taste and adjust: Check sweetness, salt, and cocoa levels. Add more sweetener or cocoa as needed. The flavor should be bold and balanced.
  7. Chill: Spoon into serving glasses or a covered container and refrigerate for at least 30 minutes. Chilling firms it up and melds the flavors.
  8. Serve: Top with berries, whipped coconut cream, shaved chocolate, or a sprinkle of sea salt. Serve cold.