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Three glass bowls filled with vegan chocolate mocha avocado mousse on a wood tabletop. Fresh berries have been placed on top of the mousse and are next to the bowls. Flowers and half an avocado are blurred in the background. Coffee beans are scattered on the table.

Vegan Chocolate Avocado Mocha Mousse

5 from 1 vote
Smooth, creamy, and totally easy vegan chocolate avocado mocha mousse! Rich chocolate, a hint of coffee, and silky smooth.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups avocado 240 grams
  • ¼ cup cocoa powder
  • ¼ cup chocolate chips melted
  • 6 tablespoons plant based milk I suggest unsweetened soy milk or coconut milk
  • 1 teaspoon vanilla
  • 5 tablespoons sugar or coconut sugar
  • 3 tablespoons coffee
  • ¼ teaspoon salt

Equipment

  • blender
  • measuring cups
  • Measuring spoons
  • mixing spoon

Method
 

  1. Mix. In a high speed blender or a food processor, combine all the ingredients and blend til smooth. Scrape down the sides of the blender as needed. Don’t add more liquid unless totally necessary - this is a thick mousse! Transfer to containers (airtight to prevent oxidation) and chill or enjoy right away. Keep in the fridge for 4 days.

Notes

  • 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.