Chocolate Avocado Mousse
Silky, decadent chocolate mousse blended from ripe avocado and cocoa, with no cream and no sugar. Ready in five minutes and secretly full of healthy fats.
You will not taste the avocado
This is the recipe skeptics become believers over. Blended ripe avocado gives chocolate mousse an impossibly smooth, rich body without any cream or eggs, and the cocoa completely masks any avocado flavor. What is left is a dense, glossy dessert that feels indulgent.
The keys are using truly ripe avocados and blending long enough to eliminate every last lump. A pinch of espresso powder deepens the chocolate, and a splash of almond milk loosens it to the perfect spoonable texture.
- Use soft, ripe avocados with no brown spots
- Blend until completely silky, scraping down the sides
- Chill an hour to firm and let the flavors meld
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Ingredients
- 2 large ripe avocados, pitted and peeled (net carbs →)
- 1/2 cup unsweetened cocoa powder (net carbs →)
- 1/2 cup powdered erythritol or allulose (net carbs →)
- 1/4 cup unsweetened almond milk, plus more as needed (net carbs →)
- 1 teaspoon vanilla extract (net carbs →)
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder (optional)
- 2 ounces sugar-free dark chocolate, melted (optional, for richness) (net carbs →)
Instructions
- 1Add the avocado flesh, cocoa powder, sweetener, vanilla, salt, and espresso powder to a food processor or blender.
- 2Blend until completely smooth, stopping to scrape down the sides several times.
- 3With the motor running, add the almond milk a little at a time until the mousse is silky and spoonable.
- 4Blend in the melted chocolate if using for an extra-rich, glossy finish.
- 5Taste and adjust the sweetener, then spoon into serving glasses.
- 6Chill for at least 1 hour before serving, topped with whipped cream or berries if desired.
Nutrition (per serving)
Recipe FAQ
Will it really not taste like avocado?
Correct, as long as the avocados are ripe and you use enough cocoa. Ripe avocado is neutral and creamy, and the chocolate dominates completely. Underripe avocado is what usually leaves a grassy note.
How long does it keep?
Store the mousse in an airtight container in the fridge for up to two days. Press plastic wrap directly onto the surface to slow any browning, and give it a quick stir before serving.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.