Dark Chocolate Avocado Mousse Berries

The first time I served this at dinner, my friend kept asking what kind of heavy cream I'd used. When I finally told her it was avocados, she literally laughed out loud and asked for the recipe immediately. Now it's my go-to when I want something that feels indulgent but doesn't leave me weighted down.

Last summer I made this for a backyard dinner party when the heat was unbearable. The cool silky mousse was exactly what we needed, and watching everyone's surprised faces when they realized how rich it tasted without any dairy was the best part of the whole evening.

Ingredients

• 2 ripe avocados: They should yield slightly to gentle pressure but not feel mushy. I've learned that slightly underripe avocados leave tiny gritty bits that ruin the silky texture.
• 100 g dark chocolate 70% cocoa or higher: The quality really shows here. I once used a cheaper baking chocolate and the mousse tasted flat and waxy.
• 3 tbsp unsweetened cocoa powder: This deepens the chocolate flavor without making it too bitter. Dutchprocessed cocoa gives the smoothest results.
• 4 tbsp maple syrup or honey: Start with less and taste as you go. The sweetness level depends entirely on your personal preference and how dark your chocolate is.
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference. I add it last so the flavor stays bright.
• Pinch of sea salt: This tiny amount wakes up all the chocolate flavors and prevents the mousse from tasting flat.
• 2 tbsp coconut milk: Any plantbased milk works but coconut adds a subtle richness. I've used almond milk in a pinch and it was still delicious.
• 150 g mixed fresh berries: I love the contrast of tart berries against the creamy chocolate. Whatever looks best at the market works perfectly.
• 1 tbsp chopped pistachios: The crunch and slight saltiness make each bite more interesting. Almonds work just as well.

Instructions

Blend your base:

Toss everything for the mousse into your food processor. I like to melt the chocolate first and let it cool slightly so it doesn't cook the avocados when they hit the blender.

Blend until completely smooth:

This takes about 23 minutes depending on your machine. Stop occasionally to scrape down the sides and check for any remaining avocado chunks.

Taste and adjust:

Dip a spoon in and see what you think. I almost always add another drizzle of maple syrup because I like it on the sweeter side.

Portion into glasses:

Divide the mousse evenly among four small bowls or glasses. I use the back of a spoon to smooth the tops so they look restaurant neat.

Let it chill:

Refrigerate for at least one hour but honestly two is better. The texture firms up beautifully and the flavors really come together.

Add the finishing touches:

Pile on those fresh berries right before serving. A few chopped nuts and a mint leaf make it look like something from a fancy patisserie.

Save

This became my signature dessert during a particularly stressful month when I was cooking for friends every Friday night. Something about the ritual of melting chocolate and blending something so soothing became the best part of my week.

Making It Ahead

The mousse actually improves after sitting overnight in the fridge. The chocolate flavor deepens and the texture becomes even more velvety. I make it the day before dinner parties and just add the toppings right before serving.

Choosing Your Chocolate

I've experimented with different cocoa percentages and found that 7075% hits the perfect balance. Anything darker and the mousse becomes too bitter for most palates. Anything lighter and you lose that sophisticated grownup chocolate flavor.

Serving Suggestions

Small clear glasses show off the beautiful dark color and let those colorful berries shine through. I keep a set of vintage cordial glasses just for this recipe. It makes even a simple weeknight dessert feel special.

• Try adding a splash of orange liqueur to the blend for a chocolate orange variation
• A dollop of coconut whipped cream on top makes it extra decadent
• Crushed graham crackers or chocolate cookies add a nice crunch layer

Save

There's something deeply satisfying about serving a dessert that feels so indulgent while knowing it's full of good things. That moment when someone takes their first skeptical bite and their eyes light up never gets old.

Recipe Questions & Answers

→ Does the avocado taste come through in the mousse?

No, the avocado flavor is completely masked by the dark chocolate and cocoa powder. You'll only taste rich chocolate and creamy texture.

→ How long should I refrigerate the mousse before serving?

Refrigerate for at least 1 hour to allow the mousse to set properly. It can be made up to 2 days in advance and stored covered in the refrigerator.

→ Can I make this without a food processor?

A high-speed blender works well, or you can mash the avocados very thoroughly and whisk by hand, though the texture may not be as silky smooth.

→ What type of dark chocolate works best?

Use dark chocolate with 70% cocoa or higher for the best flavor and minimal sweetness. High-quality chocolate makes a noticeable difference in the final taste.

→ Is this dessert suitable for vegans?

Yes, simply use maple syrup instead of honey and ensure your dark chocolate is vegan-friendly. This makes it perfect for plant-based diets.

→ Can I use frozen berries instead of fresh?

Fresh berries work best as topping since they hold their shape and texture. If using frozen, thaw and drain well before garnishing.