Chocolate Avocado Mousse with Sea Salt

Chocolate Avocado Mousse with Sea Salt

Ripe avocado blends into a silky, rich chocolate mousse with no cream required.

Total 1 hr 5 min Makes 4 servings Calories 310/serving

Dietary

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

Allergens

Dairy

Ripe avocados stand in for cream and eggs, whipping into a dense, glossy mousse once blended with cocoa and melted chocolate. A pinch of flaky sea salt on top sharpens the sweetness and balances the richness. Chill briefly before serving as a make-ahead dessert for weeknights or dinner parties.

Ingredients

  • 2 ripe avocados, pitted and peeled
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces semisweet chocolate, chopped
  • 1/3 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon flaky sea salt, for topping

Method

  1. Melt the chopped semisweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.

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

  3. Pour in the melted chocolate and blend for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth and glossy.

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

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

  6. Cover and refrigerate until chilled and slightly firm.

  7. Just before serving, sprinkle each portion with a pinch of flaky sea salt.

Rate this recipe

★ 4.8 (1)

Chocolate Avocado Mousse with Sea Salt

Ripe avocados stand in for cream and eggs, whipping into a dense, glossy mousse once blended with cocoa and melted chocolate. A pinch of flaky sea salt on top sharpens the sweetness and balances the richness. Chill briefly before serving as a make-ahead dessert for weeknights or dinner parties.

1 hr 5 min 4 servings 310 cal

Ingredients

  • 2 ripe avocados, pitted and peeled
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces semisweet chocolate, chopped
  • 1/3 cup maple syrup
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon flaky sea salt, for topping

Method

  1. 1

    Melt the chopped semisweet chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.

  2. 2

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

  3. 3

    Pour in the melted chocolate and blend for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth and glossy.

  4. 4

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

  5. 5

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

  6. 6

    Cover and refrigerate until chilled and slightly firm.

  7. 7

    Just before serving, sprinkle each portion with a pinch of flaky sea salt.