Dark Chocolate Avocado Mousse

dark chocolate avocado mousse
Kaleigh McMordie, MCN, RDN, LD
Total Time: 10 min
Prep Time: 10 min
Cook Time: 0 min
Servings: 4 (1/2 cup each)

Nutrition Highlights (per serving)

223 calories
12g fat
33g carbs
3g protein
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Nutrition Facts
Servings: 4 (1/2 cup each)
Amount per serving  
Calories 223
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 17mg 1%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Total Sugars 25g  
Includes 23g Added Sugars 46%
Protein 3g  
Vitamin D 0mcg 0%
Calcium 47mg 4%
Iron 2mg 11%
Potassium 412mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Whether you need something sweet after dinner or you are asked to bring ​a dessert to a party, this dark chocolate avocado mousse is the perfect healthy yet delicious dessert. It uses avocados instead of heavy cream to give it a creamy texture and the dark chocolate provides a rich, decadent flavor that's sure to satisfy.

Avocados are naturally high in potassium and magnesium, which may help to lower your blood pressure. Avocados are also loaded with tons of vitamins, including folate, vitamin K, and vitamin E. They provide healthy monounsaturated fats and fiber to help keep you full and satisfied with just a small portion. Cocoa powder also contains fiber and blood-pressure-lowering flavonols that have been associated with a reduced risk for cardiovascular disease.

This mousse couldn’t be easier to make. Just blend everything in a blender until smooth and chill. Nobody will ever know that it’s healthier or that it is made with avocados!


  • 2 small ripe avocados
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup honey
  • 1/4 cup dark chocolate chips or chopped dark chocolate
  • 1/2 cup whole milk
  • 1/2 tsp vanilla


  1. Cut avocados in half and remove seeds. Scoop fruit from its shell into a blender or food processor.

  2. Place chocolate chips in a microwave-safe container and heat in 30-second intervals, stirring in between, until smooth.

  3. Add melted chocolate and remaining ingredients to the blender and blend until smooth.

  4. Divide into four serving dishes and refrigerate at least one hour before serving.

Variations and Substitutions

Research suggests that some chocolate is better than others in terms of providing health benefits. When shopping for chocolate, look for products that contain at least 70% cocoa. Chocolate with a higher percentage of cocoa is also likely to be richer and more flavorful.

You don't have to use whole cow's milk for this recipe. Use low fat or skim milk if you prefer. To make this a dairy-free and vegan mousse, use your dairy-free milk of choice. Unsweetened plain soy milk is the closest substitute for whole milk, but you can use almond milk, oat milk, cashew milk, or another alternative. Note that you may want to adjust the amount of sweetener you use if your milk alternative is already sweetened.

You'll also want to use dairy-free chocolate chips and use maple syrup or agave instead of honey to make this recipe vegan.

Cooking and Serving Tips

  • If the mousse is too thick, add more milk by the tablespoon until you reach the desired consistency.
  • Top with raspberries or sliced strawberries for a pop of color.
  • Serve with a cookie wedge or sprinkle the top with cocoa nibs or sliced pecans.
  • This recipe is best when served the day that you make it, but if you have leftovers, you can refrigerate them for up to two days. Freezing is not recommended.

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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Dreher ML, Davenport AJ. Hass avocado composition and potential health effectsCrit Rev Food Sci Nutr. 2013;53(7):738–750. doi:10.1080/10408398.2011.556759

  2. FoodData Central. Cocoa, dry powder, unsweetened. U.S. Department of Agriculture. Updated April 1, 2019.

  3. Ludovici V, Barthelmes J, Nägele MP, et al. Cocoa, blood pressure, and vascular function. Front Nutr. 2017;4:36. doi:10.3389/fnut.2017.00036

  4. Katz DL, Doughty K, Ali A. Cocoa and chocolate in human health and diseaseAntioxid Redox Signal. 2011;15(10):2779-2811. doi:10.1089/ars.2010.3697