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Dessert

Vegan Chocolate Avocado Mousse with Cocoa and Maple Syrup

Original name: Vegan Chocolate Avocado Mousse

A glass bowl of dark chocolate avocado mousse topped with fresh raspberries and mint leaves, with cocoa powder dusted on top, set on a rustic wooden table.
Prep
15 mins
Cook
0 mins
Servings
4
MexicanEasyDinnerVeganGluten FreeDairy FreeVegetarian

About this dish

This silky-smooth vegan chocolate mousse is a culinary secret passed down through generations in my family—rich cocoa, ripe avocado, and a whisper of maple syrup come together in a dessert that tastes like indulgence but hides a healthy heart. In Oaxaca, we have a saying: 'What grows together, goes together.' Here, the creamy avocado from our orchards meets the deep, earthy cacao that has been sacred since ancient times, proving that the best desserts are often the simplest.

This mousse is not just a recipe; it's a tribute to the land and the hands that cultivate it.

Ingredients

UK and US measurements are both included for every recipe.

ripe avocado

fruit

2 large

unsweetened cocoa powder

other

1/2 cup (60 g)

Imperial measurement: 1/2 cup

pure maple syrup

liquid

1/3 cup (80 ml)

Imperial measurement: 1/3 cup

full-fat coconut milk

liquid

1/4 cup (60 ml)

Imperial measurement: 1/4 cup

vanilla extract

liquid

1 tsp (5 ml)

Imperial measurement: 1 tsp

sea salt

seasoning

1/4 tsp

Method

1

Prep the avocados

5 minutes

Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Make sure they are very ripe for ultimate creaminess.

2

Add the remaining ingredients

2 minutes

Add the cocoa powder, maple syrup, coconut milk, vanilla extract, and sea salt to the blender.

3

Blend until smooth

3 minutes

Blend on high, stopping to scrape down the sides as needed, until the mixture is completely smooth and no lumps remain. The texture should be thick and silky.

4

Taste and adjust

2 minutes

Taste the mousse and adjust sweetness or richness if desired. Add more maple syrup for extra sweetness or a pinch more salt to enhance the chocolate flavor.

5

Chill and serve

30 minutes

Spoon the mousse into serving glasses or a bowl. Cover and refrigerate for at least 30 minutes to let it set and the flavors to meld. Serve chilled, topped with berries or a sprinkle of cocoa if desired.

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Rubber spatula
  • Serving glasses or bowls

Nutrition facts

360 kcal
Calories
5 g
Protein
35 g
Carbohydrates
22 g
Fat
10 g
Fiber
150 mg
Sodium

Tips

  • Use only ripe avocados, if they are not soft to the touch, they will yield a chunky mousse instead of a silky one.
  • For a deeper chocolate flavor, try using Dutch-processed cocoa powder, which is less acidic and more mellow.
  • Store any leftovers in an airtight container in the fridge for up to two days, but this mousse is best enjoyed fresh.
  • If you prefer a sweeter mousse, add the maple syrup a little at a time and taste as you go.

Serving suggestions

  • Serve this mousse chilled, garnished with fresh berries, a sprig of mint, or a drizzle of extra maple syrup. It also pairs beautifully with a sprinkle of sea salt or a few toasted almond slices for crunch.

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Diego Garcia

Recipe by

Diego Garcia

Specialises in Mexican cuisine

Diego is a taquero who uses a secret salsa roja that involves dried chiles he grows himself. He is a local legend.

Describe yourself in three words: Mysterious, proud, spicy.