Is avocado chocolate mousse actually good?

Yes! Chocolate avocado mousse is surprisingly delicious. The mild flavor of avocado blends seamlessly with cocoa and sweetener to create a creamy, rich texture that rivals traditional mousse. It’s chocolatey, smooth, and satisfying—even for those who don’t typically love avocado.

How do you make chocolate mousse with avocados?

To make chocolate avocado mousse, blend ripe avocados with cocoa powder (or melted chocolate chips), milk of choice, vanilla, salt, and a natural sweetener like maple syrup. Blend until completely smooth. Chill before serving for best texture. It’s quick, simple, and only takes about 10 minutes to make.

How to make Kim Kardashian avocado pudding?

Kim Kardashian’s avocado pudding is a simpler, lighter version of avocado mousse. It typically uses avocado, almond milk, and a sweetener like honey or agave—sometimes with protein powder. You can adapt the chocolate avocado mousse by omitting cocoa and adding banana or vanilla protein for a similar effect.

How long does chocolate avocado mousse last?

Stored in an airtight container in the refrigerator, chocolate avocado mousse lasts about 3 to 5 days. For best freshness, place plastic wrap directly on the surface to minimize oxidation. You can also freeze it for up to 2 months—just thaw in the fridge and stir before serving.

Chocolate Avocado Mousse – Best Healthy Vegan Dessert

Description

A glass jar of chocolate avocado mousse topped with raspberries and chocolate shavings.

Ingredients

Scale

flesh of 2 ripe avocados (240g)

1/4 cup regular cocoa powder

1/4 cup dutch cocoa OR melted chocolate chips

3–4 tbsp milk of choice

1/2 tsp pure vanilla extract

1/8 tsp salt

sweetener of choice to taste (I like 1/4 cup pure maple syrup)

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Instructions

ou’ve got two delicious options for this recipe:
Using melted chocolate chips will give you a richer, more decadent mousse, while Dutch-processed cocoa creates a version that’s lighter in fat and lower in sugar. Either way, the process is simple—just combine all ingredients in a blender or food processor and blend until completely smooth.

I used 3 tablespoons of almond milk, but if you opt for a dry sweetener instead of something liquid like maple syrup, you may need to add a bit more milk for the perfect creamy consistency.

Nutrition

Calories: 146
Sugar: 0,5
Sodium: 79
Fat: 13,1
Saturated Fat: 3,3
Carbohydrates: 4
Fiber: 7,2
Protein: 3,1