Dark Chocolate Avocado Mousse with Sea Salt
Silky dairy-free chocolate mousse made with ripe avocado, good dark chocolate and a pinch of flaky salt. Nobody guesses the secret ingredient.
It takes about fifteen minutes of actual work, plus an hour in the refrigerator. The one rule is to blend longer than feels necessary - any fleck of avocado will read as a lump in the finished mousse, and a full 90 seconds in the food processor is what separates silky from slightly grainy.
Sweeten it to taste as you go. Under-sweetened, it tastes bitter and slightly vegetal; over-sweetened, it tastes flat. A pinch of flaky sea salt on top sharpens the chocolate and makes the whole thing taste more finished.
Ingredients
- 2 large ripe avocados, about 1 pound total, halved and pitted
- 6 ounces good-quality dark chocolate, 60 to 70 percent, chopped
- 1/4 cup unsweetened cocoa powder
- 1/3 cup maple syrup, plus more to taste
- 1/4 cup unsweetened almond milk or other milk of choice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 pinch espresso powder, optional, to deepen the chocolate flavor
- Flaky sea salt, fresh raspberries, and coconut whipped cream, to serve
Instructions
- Melt the chopped chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, or in short 20-second bursts in the microwave. Let it cool for 5 minutes.
- Scoop the avocado flesh into a food processor. Add the cocoa powder, maple syrup, milk, vanilla, fine sea salt, and espresso powder if using.
- Blend for 60 to 90 seconds, scraping down the sides once or twice, until the mixture is completely smooth and glossy. Stop as soon as it is lump-free.
- With the motor running, pour in the cooled melted chocolate and blend for another 20 seconds, until fully incorporated.
- Taste and adjust: more maple syrup for sweetness, a pinch more salt to sharpen the chocolate, or a splash of milk if the texture is stiff.
- Spoon into four small glasses or ramekins and smooth the tops. Cover with plastic wrap pressed directly onto the surface.
- Chill for at least 1 hour, or up to 3 days, to firm up and let the flavors settle.
- Finish each serving with flaky sea salt, a few raspberries, and a spoonful of coconut whipped cream.
Cook’s tips
- Use avocados that are ripe but not stringy or brown. Over-ripe fruit tastes grassy, and it shows in the finished mousse.
- Blend longer than feels necessary. Every fleck of avocado shows up as a lump once the mousse is cold.
- Chocolate that is too hot will seize the mixture. Let it cool until the bowl is comfortable to touch.
- Sweeten in small additions and taste as you go. A tablespoon of maple syrup makes a bigger difference here than in most desserts.
Substitutions
- Maple syrup: agave syrup, or 4 pitted Medjool dates blended in with the avocado.
- Almond milk: oat milk, soy milk, or full-fat coconut milk for a richer set.
- Cocoa powder: cacao powder works and tastes slightly more bitter, so add a little extra sweetener.
- Vanilla: 1/2 teaspoon almond extract for a different flavor profile.
Storage & reheating
Keep in an airtight container in the refrigerator for up to 3 days, pressing plastic wrap onto the surface to stop a skin forming. It does not freeze well - the texture turns grainy after thawing. If it has firmed up too much, leave it on the counter for 10 minutes before serving.
FAQ
Can you taste the avocado?
No. Good dark chocolate, cocoa powder, and vanilla mask it completely. Use ripe, mild avocados and blend until glossy.
Is this mousse vegan?
Yes, as written. Check the dark chocolate label, though - most 60 to 70 percent bars are dairy-free, but some contain milk solids.
How far ahead can I make it?
Up to 3 days. It actually tastes better after a few hours, once the chocolate and vanilla have settled.
Can I use a blender instead of a food processor?
A high-speed blender works, though you may have to scrape down more often. Add the milk a tablespoon at a time to keep things moving.
