Amazing Vegan Chocolate Avocado Mocha Mousse

This recipe is basically magic. It is rich, luxurious, and comes together in basically no time at all! This is the creamy and dreamy recipe that is going to make all your friends and family wonder how the heck this is made with avocados. Spoiler alert: You can’t taste the avocados at all. Seriously. I pinky promise. 

If you love my Vegan French Silk Pie, you’ll be sure to love this even easier chocolate mousse. It’s perfect for holidays, special occasions, or Thursdays because every day deserves good chocolate recipes. 

Ingredients 

• Avocados: The secret to making this mousse! No one will know you have a dessert with avocados. Search for ones that have a dark green color, no visible bruising, and when you remove the little stem on top, the color should be a light yellow. Green means it isn’t ripe! 
• Cocoa Powder: I prefer to use natural unprocessed cocoa powder as it has all the polyphenols and good-for-you micronutrients in the cocoa powder. However, it can be a little bitter, especially if you are a supertaster. Dutch process cocoa has been alkalized, leaving no trace of acidity so you have a smooth, mild, and more pure chocolate flavor. 
• Melted Chocolate Chips: The better the quality of chocolate you use, the more luxurious your dessert will be! 
• Plant Based Milk: A bit of your favorite plant based milk helps combine all the ingredients and keep things smooth. I suggest either soy milk or coconut milk that are unsweetened and unflavored to allow the other ingredients to shine. 
• Coffee: Coffee and Chocolate are two BFFs when it comes to desserts. The coffee helps the chocolate to be super chocolatey tasting and totally covers up any avocado flavor. I use cold brew coffee since I usually have a container of it in my fridge (I love coffee, alright?) or you can use espresso powder. Need to use decaf? No problem! 
• Vanilla, Salt, Sugar: These help to round out the flavors in the dessert and make it sweet. I suggest either plain white sugar (organic) or coconut sugar when making this dish. You can’t use maple syrup as that would make this more like syrup and not like a mousse. 

Instructions 

Step One: Make the Mousse

Can’t get much easier than one step! 

Combine all the ingredients into a high speed blender or a food processor and blend until smooth and creamy. You will probably need to stop it a few times to smush the ingredients back into the middle of the blender. Don’t add any more liquids until you are totally sure that it needs it. This is a thick mousse! 

Step Two: Chill, Optional

Now, you can serve this mousse right away, but I like to chill it so that it firms up ever so slightly in the fridge. Place it into your serving dishes, or small bowls with lids, and let it chill for about 4 hours to really cool down. 

Serve and enjoy! 

How to Store and Make Ahead

Fridge: Keep this mousse in an airtight container in the fridge for up to 4 days. 

Freezer: I don’t recommend freezing this recipe with the base being avocado. 

Make Ahead: You can make this mousse up to 4 days in advance with the best tasting mousse on day 1 and 2 after making. 

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