Chocolate Avocado Mousse Raspberries

I was skeptical the first time someone told me avocados could taste like chocolate. It sounded like one of those wellness trends that sacrifices flavor for virtue. But one evening, stuck with overripe avocados and a craving for something sweet, I gave it a shot. The result was so silky and rich that my dinner guests refused to believe there wasn't cream involved.

I started making this for weekend brunches when I wanted something impressive but easy. My sister, who usually turns her nose up at anything labeled healthy, scraped her bowl clean and asked for the recipe. Now it's my go-to when I need to win someone over without spending hours in the kitchen.

Ingredients

• Ripe avocados: They need to be soft enough to blend smoothly but not brown inside, the creamier they are, the silkier your mousse will be.
• Unsweetened cocoa powder: Go for a good quality Dutch-process if you can, it gives a deeper, less bitter chocolate flavor that really shines here.
• Maple syrup or honey: Maple syrup keeps it vegan and adds a subtle warmth, but honey works beautifully too if that's what you have.
• Almond milk: Just enough to help everything blend without thinning the mousse, any plant or dairy milk works fine.
• Vanilla extract: A teaspoon is all you need to round out the chocolate and add a little complexity.
• Sea salt: Don't skip the pinch, it balances the sweetness and makes the chocolate taste richer.
• Fresh raspberries: Their tartness cuts through the richness and makes every spoonful feel a little fancy.
• Dark chocolate shavings or cacao nibs: Optional but worth it for texture and an extra hit of chocolate.
• Fresh mint leaves: A simple garnish that makes the whole thing look like it came from a restaurant.

Instructions

Blend the mousse:

Add the avocados, cocoa powder, maple syrup, almond milk, vanilla, and salt to your food processor or blender. Blend on high until the mixture is completely smooth and glossy, stopping to scrape down the sides once or twice.

Taste and adjust:

Give it a taste and add a little more sweetener if you like, or a splash more milk if it feels too thick. The texture should be like soft-serve ice cream.

Portion into glasses:

Spoon the mousse evenly into four small serving glasses or bowls. Use the back of a spoon to smooth the tops if you want them to look neat.

Chill if you have time:

Pop them in the fridge for at least 30 minutes to firm up and let the flavors settle. You can skip this if you're in a hurry, but the texture is better cold.

Top and serve:

Right before serving, scatter fresh raspberries on top, add a few chocolate shavings or cacao nibs, and tuck in a mint leaf or two if you have them.

Save

The first time I served this at a dinner party, I didn't mention the avocado until everyone had finished. The look on their faces when I told them was priceless. It stopped being just dessert and became a conversation, a little magic trick I could pull off whenever I wanted to surprise someone.

Flavor Variations

If you want to change things up, swap the raspberries for sliced strawberries or blackberries. I've also stirred in a tablespoon of melted dark chocolate before blending for an even deeper flavor, or added a pinch of cinnamon and a dash of espresso powder to make it taste like a mocha. Sometimes I'll fold in a spoonful of almond butter for extra richness and a subtle nutty flavor that plays beautifully with the chocolate.

Serving Suggestions

This mousse is rich enough to stand on its own, but I love serving it with a small glass of port or a shot of espresso on the side. It also pairs well with crisp almond cookies or a handful of toasted hazelnuts for crunch. If you're feeling fancy, layer it in a glass with whipped coconut cream and crushed graham crackers for a no-bake parfait that looks like you spent all afternoon on it.

Storage and Make-Ahead Tips

You can make this mousse up to a day ahead and keep it covered in the fridge. The color might darken slightly as the avocado oxidizes, but the taste stays perfect. I usually wait to add the toppings until just before serving so the raspberries don't bleed and the chocolate shavings stay crisp.

• Store any leftovers in an airtight container in the fridge for up to two days.
• If the mousse firms up too much in the fridge, let it sit at room temperature for a few minutes before serving.
• You can freeze individual portions for up to a month, though the texture will be slightly icier when thawed.

Save

This mousse has become one of those recipes I make without thinking, the kind that feels like a small act of kindness to myself or anyone I'm feeding. It's proof that something can be both good for you and completely satisfying, no compromise required.

Recipe Questions & Answers

→ How do I achieve a smooth texture?

Blend ripe avocados thoroughly with cocoa powder and liquids until completely smooth, scraping down the sides as needed.

→ Can I substitute the sweetener?

Yes, maple syrup or honey both provide natural sweetness; adjust to taste as desired.

→ Is chilling necessary before serving?

Chilling for at least 30 minutes is recommended to enhance texture and flavor, but can be served immediately if preferred.

→ What toppings work best?

Fresh raspberries add brightness, while dark chocolate shavings and mint leaves offer extra depth and freshness.

→ How can I make this dessert dairy-free?

Use almond milk or any plant-based milk alternatives to keep it dairy-free while maintaining creaminess.

→ Are there options for added richness?

Incorporate 1–2 tablespoons of melted dark chocolate into the mousse before blending for a deeper chocolate flavor.