This 5-Minute Classic Chocolate Avocado Mousse is rich and lusciously chocolatey, and full of heart-healthy fats.
My husband doesn’t understand my love affair with chocolate, and I don’t understand his apathy towards it. (He could literally take it or leave it.)
I think men and women’s differing points of view on chocolate is one of life’s biggest mysteries.
And truthfully, I think men are weird (sorry guys).
Ladies (and those rare chocolate-adoring men), this ganache-like mousse is for you. It’s velvety smooth and lusciously rich, full of deep chocolate flavor that’s subtly accentuated by maple syrup and espresso. And don’t skip the sea salt! I know I’ve said it before: salt pulls out and highlights the other flavors.
I’m not kidding when I say this mousse is ganache-like. In fact, it’s so thick and creamy that I am considering using it to frost cake because it stiffens even more once it’s chilled. I’ll do some experimenting and report back.
This particular recipe is great when a sudden (uncontrollable) chocolate craving hits, because it literally takes five minutes to throw together. There is no cooking and very little measuring required. And I used minimal ingredients because this is one recipe where simple just works best.
More chocolate avocado mousse from around the web…
Chocolate Avocado Mousse with Blackberries and Pistachios from Salted Kitchen
Chocolate Avocado Mousse with Walnut Crust from Paleo Leap
Chocolate Chia Avocado Mousse from Avocado a Day Nutrition
Dark Chocolate Avocado Mousse from NutritionStripped
Mexican Chocolate Avocado Mousse from Cook Eat Paleo
- 1 medium-large ripe Hass avocado
- ⅓ cup (30 g) unsweetened natural cocoa powder
- 4 tablespoons pure maple syrup
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon instant espresso powder, dissolved in ½ teaspoon warm water
- 1 pinch sea salt
- Add all ingredients to a blender or food processor and puree until smooth, stopping to scrape down the sides as necessary. (You can add a splash of cold water to thin it out as desired, but I prefer it thick.)
- Spoon into 2 small serving bowls or glasses and serve, or cover with plastic wrap and store refrigerated for up to 3 days before serving.