Chocolate Avocado Mousse Delight

# What You’ll Need:

01 - 2 large ripe avocados, peeled and pitted

02 - 1/3 cup unsweetened cocoa powder

03 - 1/4 cup plant-based milk (almond, oat, or soy)

04 - 1/4 cup pure maple syrup or agave syrup

05 - 1 teaspoon vanilla extract

06 - Pinch of sea salt

07 - Fresh berries

08 - Shaved dark chocolate

09 - Toasted nuts such as sliced almonds or hazelnuts

10 - Coconut flakes

01 - Add avocados, cocoa powder, plant-based milk, maple syrup, vanilla extract, and sea salt to a food processor or high-speed blender.

02 - Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary.

03 - Taste the mousse and adjust sweetness or cocoa content if desired, then blend again.

04 - Spoon the mousse into serving glasses or bowls.

05 - Refrigerate for at least 30 minutes to achieve the best texture before serving.

06 - Garnish with fresh berries, shaved dark chocolate, toasted nuts, or coconut flakes before serving.

01 -

It tastes indulgent and rich but actually makes you feel light afterward, no heavy cream or butter weighing you down.
You can have it ready in the time it takes to brew coffee, which means dessert whenever the craving hits.
It's naturally vegan and gluten-free without tasting like a sacrifice or compromise.

02 -

If your avocados are even slightly underripe, the mousse won't have that critical silky quality—it'll feel grainy and defeat the whole purpose, so always use ones that yield to gentle pressure.
The chill time is not optional; mousse that goes straight from the blender to a spoon tastes flat, but that same mixture after 30 minutes in the cold suddenly develops depth and richness.

03 -

A high-speed blender gives a smoother result than a food processor, but either works—the key is patience and stopping to scrape down the sides.
If you're making this for someone with nut allergies, skip the almond milk and use oat or soy instead, and choose toppings without tree nuts.