Chocolate Avocado Mousse Cups

Chocolate Avocado Mousse Cups

Rich, silky mousse made creamy with ripe avocado instead of cream.

Total 1 hr 15 min Makes 4 servings Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Ripe avocados blend with cocoa and maple syrup into a dense, glossy mousse that tastes far richer than its ingredient list suggests. Chilled in individual cups, it makes a quick make-ahead dessert for weeknight dinners or small gatherings. A sprinkle of flaky salt or fresh berries on top balances the deep chocolate flavor.

Ingredients

  • 2 ripe avocados, halved and pitted
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons mini chocolate chips, for topping
  • 1/4 cup fresh raspberries, for topping

Method

  1. Scoop the avocado flesh into a food processor and add the cocoa powder, maple syrup, milk, vanilla extract, and salt.

  2. Process until completely smooth and glossy, scraping down the sides as needed, about 2 minutes.

  3. Taste and adjust sweetness with additional maple syrup if desired, then blend again briefly to combine.

  4. Divide the mousse evenly among four small cups or ramekins, smoothing the tops with a spoon.

  5. Cover and refrigerate until chilled and set, at least 1 hour.

  6. Top each cup with mini chocolate chips and fresh raspberries just before serving.

Rate this recipe

★ 4.7 (1)

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    Chocolate Avocado Mousse Cups

    Ripe avocados blend with cocoa and maple syrup into a dense, glossy mousse that tastes far richer than its ingredient list suggests. Chilled in individual cups, it makes a quick make-ahead dessert for weeknight dinners or small gatherings. A sprinkle of flaky salt or fresh berries on top balances the deep chocolate flavor.

    1 hr 15 min 4 servings 245 cal

    Ingredients

    • 2 ripe avocados, halved and pitted
    • 1/2 cup unsweetened cocoa powder
    • 1/3 cup maple syrup
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon fine sea salt
    • 2 tablespoons mini chocolate chips, for topping
    • 1/4 cup fresh raspberries, for topping

    Method

    1. 1

      Scoop the avocado flesh into a food processor and add the cocoa powder, maple syrup, milk, vanilla extract, and salt.

    2. 2

      Process until completely smooth and glossy, scraping down the sides as needed, about 2 minutes.

    3. 3

      Taste and adjust sweetness with additional maple syrup if desired, then blend again briefly to combine.

    4. 4

      Divide the mousse evenly among four small cups or ramekins, smoothing the tops with a spoon.

    5. 5

      Cover and refrigerate until chilled and set, at least 1 hour.

    6. 6

      Top each cup with mini chocolate chips and fresh raspberries just before serving.