Chocolate Avocado Mousse

This chocolate mousse is made in a blender from one ripe avocado, unsweetened cocoa powder, almond milk, erythritol and vanilla. The avocado gives it a smooth, thick body, and the cocoa gives it a deep chocolate taste with no added sugar. It takes 10 minutes of hands-on time plus 30 minutes in the refrigerator, and it makes 4 servings.

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It is dairy-free as written, since the only milk is almond milk, and it works as a low-carb dessert.

What Goes in the Mousse

The full amounts are in the recipe card at the bottom. Each ingredient has one job.

• Ripe avocado (1): the base. It should give slightly when you press it, because a ripe one blends completely smooth.
• Unsweetened cocoa powder (1/4 cup): the chocolate flavor. A good-quality powder makes a noticeable difference here.
• Unsweetened almond milk (1/4 cup): loosens the avocado so it blends. Coconut milk is a richer substitute.
• Erythritol (1/4 cup): the sweetener. You can use another keto sweetener, such as monk fruit or stevia, but adjust the amount to its sweetness.
• Vanilla extract (1 teaspoon) and a pinch of sea salt: the vanilla rounds out the chocolate, and the salt keeps the sweetness in check.

Two optional additions are listed on the card: a tablespoon of almond butter or peanut butter for a nuttier, creamier mousse, and whipped coconut cream on top.

Blending It Smooth

Everything goes into a blender or food processor at once. Blend until the mixture is smooth and creamy, and stop to scrape down the sides so no streaks of avocado or cocoa are left. If you do not have a blender, a hand mixer can work, but it takes more effort.

Taste before you chill it. If it needs more sweetness, add a little more erythritol and blend again. Then spoon it into bowls or glasses and refrigerate for at least 30 minutes. The chilling lets the flavors settle and firms the mousse up.

Ways to Change It

• Nut butter: blend in a tablespoon of almond or peanut butter.
• Mint: add a few drops of peppermint extract.
• Spice: a pinch of cayenne or chili powder gives it a little heat. A pinch of cinnamon or a splash of espresso also works.
• Berries: blend in a few fresh or frozen raspberries or strawberries.
• Coconut: swap the almond milk for coconut milk.

Serving Ideas

Cocoa powder sprinkled on top or a few fresh berries are the simplest toppings. Chopped nuts or whipped coconut cream also work. On the side, a few squares of dark chocolate (85% cocoa or higher), almonds or walnuts go well with it, and so do a cup of black coffee or a mug of peppermint or chamomile tea.

Nutrition per Serving

One serving has about 150 calories, 14 grams of fat (2 grams saturated), 4 grams of carbohydrates, 3 grams of fiber, 0 grams of sugar and 2 grams of protein.

FAQ

Can I store leftover mousse?

Yes. Keep it in an airtight container in the refrigerator for up to 3 days. Stir it before serving, because it may thicken slightly.

What can replace the erythritol?

Monk fruit or stevia. Adjust the amount to the sweetness of the one you choose.

Can I make it dairy-free?

It already is. The only milk in the recipe is almond milk.

How do you make it creamier?

Add a tablespoon of almond butter or peanut butter.

Can I use it for meal prep?

Yes. Portion it into individual containers so each serving is ready to grab during the week.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us