Chocolate Avocado Mousse Coconut (Print Version)

Silky chocolate mousse blended with avocado and topped with whipped coconut cream for a healthy finish.

# What You Need:

→ Chocolate Avocado Mousse

01 - 2 ripe avocados, peeled and pitted
02 - 1/4 cup unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1 tsp pure vanilla extract
06 - 1/8 tsp fine sea salt
07 - 1.75 oz dark chocolate (70% or higher), melted and slightly cooled

→ Coconut Cream

08 - 1 (13.5 oz) can full-fat coconut milk, chilled overnight
09 - 2 tbsp powdered sugar or maple syrup
10 - 1/2 tsp pure vanilla extract

→ Optional Toppings

11 - Shaved dark chocolate
12 - Fresh berries
13 - Toasted coconut flakes

# Directions:

01 - Scoop the solid cream from the top of the chilled coconut milk can into a mixing bowl, reserving the liquid for another use. Add the powdered sugar and vanilla. Whip with a handheld mixer until soft peaks form. Chill until ready to serve.
02 - Combine the avocado, almond milk, cocoa powder, maple syrup, vanilla, and salt in a food processor. Blend until completely smooth and creamy, pausing to scrape down the sides of the bowl as necessary.
03 - Add the melted dark chocolate to the food processor. Blend again until the mixture is fully incorporated and takes on a glossy appearance.
04 - Taste the mousse mixture. Adjust the level of sweetness or cocoa powder according to personal preference.
05 - Divide the mousse evenly into 4 serving glasses. Cover the glasses and refrigerate for at least 2 hours to allow the mousse to set and chill thoroughly.
06 - Top each chilled mousse with a generous dollop of the prepared whipped coconut cream. Add desired toppings such as shaved chocolate or fresh berries before serving.

# Expert Tips:

01 -
  • It tastes indulgent and sophisticated but comes together in 15 minutes flat, making you feel like a dessert wizard.
  • The avocado stays completely hidden, so even skeptics become instant converts to this vegan trick.
  • Naturally sweetened and free from dairy, gluten, and refined sugar, yet somehow more satisfying than heavy traditional mousses.
02 -
  • If your avocado mousse separates slightly or looks dull after blending, you likely added the chocolate while it was too hot—let melted chocolate cool to room temperature before folding it in.
  • Coconut cream only whips properly when both the can and your bowl are cold, so patience with overnight chilling is not a suggestion but a requirement.
  • Taste the mousse before chilling because cocoa flavors mute slightly when cold, so a little extra sweetness now prevents a flat-tasting dessert later.
03 -
  • Invest in a good quality dark chocolate with a cocoa content of 70% or higher—the difference in flavor is remarkable and worth the few extra cents.
  • If you're feeding anyone with a nut allergy, substitute the almond milk with oat milk or coconut milk, which won't change the texture or taste noticeably.

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