Chocolate-Avocado Mousse

Total Time

Prep: 5 min. + chilling


4 servings

Updated: Mar. 16, 2023
I have rheumatoid arthritis, and I follow a special diet to help manage the symptoms. This avocado mousse is simple to make and tastes heavenly. The avocados can help reduce inflammation. —Kelly Kirby, Mill Bay, Nova Scotia
Chocolate-Avocado Mousse Recipe photo by Taste of Home


  • 1/4 cup refrigerated sweetened coconut milk
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 2 medium ripe avocados, peeled and pitted
  • 1/4 cup baking cocoa


  1. Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.
Chocolate Avocado Mousse Tips

Can you use different sweeteners to make avocado mousse?

Feel free to swap in honey or agave syrup for the maple syrup. You'll want to avoid using granulated sugar or the mousse will end up with a slightly gritty texture. If you’re trying to keep this mousse vegan, skip the honey and use agave syrup or maple syrup instead. You can also swap out the coconut milk for regular milk if you don’t need a dairy-free treat.

What kind of baking cocoa should you use to make avocado mousse?

There are a few options when it comes to choosing a cocoa powder. Frankly, any of them will work very well, so it all depends on what level of chocolate intensity you prefer. Regular cocoa powder will give you a nice flavor, but if you’re looking for something more mellow and sophisticated, grab Dutch-process cocoa powder instead.

How long will avocado mousse last?

You can keep the mousse, covered, in the refrigerator for up to 2 days. Just make sure it’s in an airtight container. You can also press a piece of parchment on the surface to help keep the air away from the mousse. We don’t recommend freezing, as this will affect the texture.
James Schend, Taste of Home Deputy Culinary Editor

Nutrition Facts

1/3 cup: 181 calories, 11g fat (1g saturated fat), 0 cholesterol, 8mg sodium, 22g carbohydrate (12g sugars, 6g fiber), 2g protein.