Desserts
Avocado Chocolate Mousse Cups (No Cream, No Eggs)
Creamy chocolate mousse made with ripe avocado, unsweetened cocoa, dark chocolate and honey, with no cream or eggs. Ready in 20 minutes and served chilled in small cups.
- Total time
- 80 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the mousse
To decorate
Method
Scoop out the avocado
Halve the avocados, remove the pits and scoop the flesh straight into the food processor.
Melt the chocolate
Chop the chocolate and melt it over a pan of barely simmering water, without the bowl touching the water, stirring with a spatula. Let it cool for 2 minutes.
Blend the avocado
Add the cocoa, honey, milk, vanilla and salt to the processor and blend for 1 to 2 minutes, scraping down the sides halfway.
Add the chocolate
Pour the melted chocolate over the mixture and blend 30 seconds more, until fully combined.
Check the texture
The mousse should be smooth, thick and glossy, with no green flecks. Taste and adjust the sweetness; if it is too thick, add a spoonful of milk.
Fill the cups
Transfer the mousse to a piping bag or use a spoon and divide it among 4 small cups. Tap them gently on the counter to settle it.
Chill
Cover the cups with plastic wrap and refrigerate for at least 1 hour, until the mousse is set and cold.
Decorate and serve
Right before serving, top with raspberries, cacao nibs and a mint leaf.
The step photos are illustrative.
Notes
Tips
- Use very ripe avocados that give when pressed: firm ones taste grassy and make the mousse grainy.
- Blend long enough and scrape down the sides: any bit of avocado will show in the texture.
- Let the chocolate cool slightly before adding it; if it is too hot it can split the mixture.
- Taste before portioning: the sweetness of chocolate varies by brand.
- Don't give honey to babies under 1 year old; use agave or maple syrup for them.
Substitutions
- Sweetener: maple syrup or soaked, blended dates.
- Milk: any plant milk, such as almond, oat or coconut.
- Chocolate: you can leave it out and add 1 more tablespoon each of cocoa and honey; it will be slightly softer.
- Vegan: use agave instead of honey, plant milk and dairy-free dark chocolate.
Storage
Keep the cups covered in the fridge and eat within 1 to 2 days; the surface may darken slightly over time. Freezing isn't recommended, as the mousse loses its creamy texture when thawed.
Source: USDA FSIS, leftovers and food safety.
Nutrition facts
1 decorated cup (1/4 of the recipe)
- Protein
- 6.1 g
- Carbohydrates
- 44.1 g
- Fat
- 24.6 g
- Saturated fat
- 9.4 g
- Fiber
- 12.4 g
- Sugars
- 25.7 g
- Sodium
- 55 mg
Estimate per cup, calculated with avocado, 70% dark chocolate, unsweetened cocoa, honey, whole milk, vanilla, salt, raspberries and cacao nibs.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This avocado chocolate mousse has the silky texture of a classic chocolate mousse, but with no cream, no eggs and no whipping. Ripe avocado provides the creaminess, and its flavor disappears completely behind unsweetened cocoa and melted dark chocolate, which give it depth and body. It is sweetened with honey or agave syrup, flavored with vanilla and a pinch of salt, and blended in a food processor until glossy and perfectly smooth. Then you just spoon it into cups and chill for at least 1 hour so it sets. It makes 4 cups served with raspberries, cacao nibs and mint: a quick, elegant, no-bake dessert.
Frequently asked questions
Can you taste the avocado?
No. The cocoa and dark chocolate completely mask it; the avocado only adds the creamy texture.
What kind of avocado is best?
A very ripe one, such as Hass, that gives when pressed and has pale green flesh without brown spots or strings.
Can I make it without chocolate?
Yes. Replace the chocolate with 1 extra tablespoon each of cocoa and honey. It will be a little softer and less firm.
How long does it keep in the fridge?
1 to 2 days, well covered. It is best the same day or the next, before the surface darkens.
Is it vegan?
Yes, if you use agave instead of honey, plant milk and dairy-free dark chocolate.
