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Add the pitted and scooped avocado flesh, unsweetened cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt to a high-speed blender or food processor.

Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure there are no avocado lumps remaining.

Taste the mousse and adjust sweetness or cocoa powder if desired. If it's too thick, add another tablespoon of almond milk and blend again.

Divide the chocolate mousse evenly into four small serving dishes or ramekins.

Cover the dishes with plastic wrap and refrigerate for at least 1 hour to allow the mousse to chill and firm up.

Before serving, garnish with fresh berries, shaved dark chocolate, and a few mint leaves, if desired.


Add the pitted and scooped avocado flesh, unsweetened cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt to a high-speed blender or food processor.

Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Ensure there are no avocado lumps remaining.

Taste the mousse and adjust sweetness or cocoa powder if desired. If it's too thick, add another tablespoon of almond milk and blend again.

Divide the chocolate mousse evenly into four small serving dishes or ramekins.

Cover the dishes with plastic wrap and refrigerate for at least 1 hour to allow the mousse to chill and firm up.

Before serving, garnish with fresh berries, shaved dark chocolate, and a few mint leaves, if desired.
