Recipe – Chocolate Avocado Mousse

So it turns out that when you have a baby, the days all start to blur together. Even the days before you had the baby. And one of those days that happened before baby was born was Valentines Day, and it feels vaguely embarrassing that I don’t remember exactly what we did. I know it was probably a Plated box, because that would have been just special enough, but low effort considering I was a million months pregnant. Going back in my Plated profile, I’m guessing we made Persian chicken with carrots and jeweled rice. Which means currants. The fact that I ate something raisin-adjacent means I really love the boy.

Anyways – I do know what we made for dessert. Mainly because I’ve had this post in drafts for more than a month, but also because it was so easy and both of us think it’s the best. In fact, the boy saw my planned post in my calendar and said, “Chocolate avocado mousse? I love chocolate avocado mousse!” And I had to disappoint him with the information that this was only a blog post about it, and not a scheduled making of mousse. Though, come to think of it – I just bought a couple avocados that should be ripe soon.

In any case, turning avocados into dessert isn’t a new and fancy thing anymore. It’s been happening for just long enough so that no one should be surprised that it’s possible. This particular recipe turns out really dark, rich and chocolatey. And it’s super easy to make. I used my super-dark cocoa powder and it was decadent. And if the avocados you have are a little overripe like the ones we used, you’ll be fine as well. In fact, this may be the ideal use for overripe avocados that aren’t quite good for eating by themselves anymore. And it makes for a delicious, romantic dessert for when your significant other loves chocolate.

Chocolate Avocado Mousse

Yield: 2 servings


flesh of 2 ripe avocados
1/2 cup cocoa powder
1/4 cup to 1/2 cup milk of choice
1 tsp pure vanilla extract
1/8 tsp salt
~5 tbsp sugar


Combine all ingredients in a blender or food processor until completely smooth. Use less milk for a thicker mousse and more for a thinner/creamier result. If using chocolate chips, use only 2-3 tbsp sweetener of choice or pinch stevia. If using cocoa powder, use the higher amount of sweetener. (Alternatively, you can try mashing everything together without a blender. It just won’t be as smooth.)

Details: Avocado Chocolate Mousse from Chocolate Covered Katie

1 Comment

  1. Beverly says: Reply

    I have often wondered about this. Looks delicious! Let me know the next time you make it!!

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