Chocolate Avocado Mousse Raspberries

I used to think chocolate mousse required eggs, cream, and a lot of patience. Then a friend served me this silky, dark mousse at a dinner party and refused to tell me the secret ingredient until I'd finished my second spoonful. When she finally said "avocado," I didn't believe her. The texture was too perfect, the flavor too rich and unapologetically chocolate.

I made this for my niece's birthday once, knowing she couldn't have dairy. She ate it so fast I thought she might not have tasted it, but then she looked up and asked if she could have the rest of the bowl. Her mom gave me a grateful look. Sometimes the best compliment is just silence and an empty dish.

Ingredients

• Ripe avocados: They need to be perfectly ripe, soft but not brown inside, because they're the entire base of the mousse and any bitterness or hardness will come through.
• Unsweetened cocoa powder: Use the good stuff here since it's the dominant flavor, Dutch-processed gives a smoother taste but natural works too.
• Maple syrup or honey: Maple syrup keeps it vegan and adds a subtle warmth, honey makes it a little richer and stickier.
• Almond milk: Just enough to help everything blend smoothly without thinning the mousse, any milk works but almond has a mild sweetness that plays well with chocolate.
• Vanilla extract: A teaspoon is all you need to round out the flavors and make everything taste more expensive than it is.
• Sea salt: Don't skip this, it makes the chocolate taste deeper and cuts through the sweetness just enough.
• Fresh raspberries: Their tartness is the perfect contrast to the creamy mousse, and they look beautiful on top.
• Dark chocolate shavings or cacao nibs: Optional but worth it for texture and a little bitterness that makes each bite more interesting.
• Fresh mint leaves: A sprig on top makes it look fancy and adds a cool brightness when you take a bite.

Instructions

Blend the base:

Toss the avocados, cocoa powder, maple syrup, almond milk, vanilla, and salt into your food processor and let it run until the mixture is completely smooth and glossy. Scrape down the sides halfway through so nothing gets left behind.

Adjust to taste:

Taste the mousse now, before it goes into the glasses. If it needs more sweetness, add a drizzle more maple syrup and blend again.

Portion into glasses:

Spoon the mousse evenly into four serving glasses or small bowls, smoothing the tops with the back of the spoon. It should look rich and inviting even before the toppings.

Chill for texture:

Pop the glasses into the fridge for at least 30 minutes. This step is optional, but chilling makes the mousse set up beautifully and taste even more luxurious.

Finish and serve:

Right before serving, scatter fresh raspberries on top, add a pinch of chocolate shavings or cacao nibs, and tuck in a mint leaf if you have one. Serve cold and watch people try to guess what's in it.

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The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I just smiled and said I had a good blender. It's become my go-to when I want to impress without spending hours in the kitchen, and it never fails to surprise people.

Flavor Variations

If raspberries aren't your thing, strawberries or blackberries work just as well and bring their own sweetness or tartness to the party. I've also stirred in a tablespoon of melted dark chocolate before blending for an even richer mousse, almost like a ganache. A pinch of espresso powder can deepen the chocolate flavor without making it taste like coffee.

Make-Ahead Tips

This mousse holds up beautifully in the fridge for up to two days, covered tightly so it doesn't pick up any flavors. I like to make it in the morning and let it chill all day so it's perfectly set by dinner. Just wait to add the berries and toppings until right before serving so they stay fresh and bright.

Serving Suggestions

This mousse is rich enough to stand on its own, but it's also wonderful with a small glass of port or a shot of espresso on the side. I've served it after a heavy meal and people always have room because it feels light despite being so decadent.

• Serve it in clear glasses so you can see the layers of mousse and berries.
• Pair it with a crisp almond cookie or biscotti for a little crunch.
• Drizzle a tiny bit of extra maple syrup over the top if you want to gild the lily.

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This mousse has become one of those recipes I make without thinking, the kind that feels like a little gift to myself and anyone I'm feeding. It's proof that the best desserts don't have to be complicated, just honest and made with something good.

Recipe FAQs

→ What makes avocado a good base for mousse?

Avocados provide a creamy texture and healthy fats that make the mousse smooth and rich without dairy.

→ Can I use other berries instead of raspberries?

Yes, strawberries or blackberries can be used as fresh toppings to complement the chocolate flavor.

→ How do I adjust sweetness in the mousse?

You can increase or decrease maple syrup or honey to suit your taste before blending.

→ Is chilling the mousse necessary?

Chilling helps the mousse set and improves texture, but it can be served immediately if preferred.

→ Can I add melted chocolate for extra richness?

Adding 1–2 tablespoons of melted dark chocolate before blending enhances the depth of flavor.