This avocado chocolate mousse strikes the sweet spot between rich and light, combining avocado, Greek yogurt, cocoa, and dark chocolate into a creamy, balanced dessert with more protein, less heaviness, and a smooth chocolate flavor that doesn’t overpower.
For more healthy chocolate treats, try our date brownies, chocolate chia pudding, or chocolate oatmeal no bake cookies.
Why you’ll love our avocado chocolate mousse!
Most avocado chocolate mousse recipes lean too far in one direction. Some taste strongly of avocado. Others pile on so much chocolate that the mousse feels more like frosting than dessert. The goal here is balance. The avocado should make the mousse creamy and silky smooth, not dominate the flavor. 🍫
That’s why Louise and I use just one avocado and add Greek yogurt. The avocado brings richness and body, while the yogurt adds creaminess, protein, and a subtle tang that keeps the chocolate flavor light and balanced. Combined with cocoa powder and a little melted dark chocolate, it creates a healthy chocolate mousse where no single ingredient overpowers the others.
The other advantage is texture. Using both avocado and Greek yogurt gives you a mousse that’s lighter than classic chocolate avocado mousse but still rich enough to feel like dessert. Enjoy it straight from the blender or chill it for 30 minutes for a thicker, spoonable texture. ✨
The result is an easy chocolate mousse recipe made with everyday ingredients, no eggs, no whipping, and no complicated techniques. Just blend, chill if you like, and serve with fresh berries, shaved chocolate, or a dollop of whipped cream. 🍓
P.S. For more Greek yogurt favorites, check out our Greek yogurt recipes, greek yogurt chia pudding, or tiramisu overnight oats.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Avocado: Use a ripe avocado that yields slightly when squeezed. It adds richness and a silky texture without making this no-bake dessert taste strongly of avocado.
- Greek yogurt: Plain Greek yogurt adds creaminess and protein. Substitute low-fat Greek yogurt or Skyr for even more protein, or use your favorite non-dairy yogurt for a dairy-free version.
- Dark chocolate: Dark chocolate chips or a chopped chocolate bar melt easily and add depth. Use semisweet chocolate for a sweeter mousse or extra-dark chocolate for a richer flavor.
- Cocoa powder: Unsweetened cocoa powder reinforces the chocolate flavor and helps create a smooth, spoonable texture. Dutch-process cocoa works well too.
- Maple syrup: Adds sweetness and keeps the mousse smooth. Substitute honey, agave syrup, or date syrup.
- Vanilla extract: Rounds out the chocolate flavor. Swap with almond extract for a different twist, but use a smaller amount.
- Salt: A small pinch makes the chocolate taste more balanced. Fine sea salt or kosher salt both work.
- For serving (optional): Fresh berries, whipped cream, chocolate shavings, chopped nuts, or crushed cookies turn this dark chocolate dessert into an elegant make-ahead dessert for guests.
How to Make Avocado Chocolate Mousse
Step 1: Blend the base
Add the avocado, Greek yogurt, cocoa powder, maple syrup, vanilla extract, and salt to a food processor or blender.
Blend until completely smooth, stopping to scrape down the sides if needed. The mixture should look creamy and evenly chocolate-colored, with no visible pieces of avocado.
Step 2: Melt the chocolate
Add the chocolate chips to a small microwave-safe bowl.
Microwave in 20-second bursts, stirring well after each burst, until the chocolate is fully melted and smooth. Let it cool for 1 minute so it doesn’t heat the yogurt mixture too much.
Step 3: Finish the mousse
Pour the melted chocolate into the food processor.
Blend again until silky smooth and glossy. At this stage, the mousse will be softer and slightly runnier than the final texture.
Step 4: Chill and serve
For a thicker, more mousse-like consistency, divide the mixture into serving glasses and refrigerate for about 30 minutes.
You can also enjoy it straight away if you prefer a softer texture. Serve it with fresh berries, chocolate shavings, whipped cream, or chopped nuts.
Tips
- Use a ripe avocado: It should yield slightly when squeezed. A firm avocado won’t blend as smoothly and can leave a grassy flavor.
- Blend until completely smooth: Give the food processor an extra 30 seconds if needed. Any small avocado pieces will be more noticeable after chilling.
- Let the chocolate cool slightly: Hot chocolate can make the yogurt mixture seize or become grainy. A minute or two is enough.
- Don’t be tempted to add more chocolate: We tested this mousse with higher amounts of chocolate and kept coming back to this version. More chocolate made it heavier, richer, and slightly bitter, while these ratios keep the avocado, yogurt, and chocolate in balance.
- Chill for a thicker texture: The mousse is delicious straight from the blender, but 30 minutes in the fridge gives it a thicker, more classic mousse consistency.
- Taste before chilling: Depending on your chocolate and yogurt, you may want an extra drizzle of maple syrup or honey.
- Use full-fat Greek yogurt for the creamiest result: Low-fat Greek yogurt and Skyr work well too and add even more protein.
- Serve cold: The chocolate flavor is smoother and the texture is more mousse-like once chilled.
- Make it ahead: This is a great make-ahead dessert because the texture improves as it rests in the refrigerator.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to help keep it fresh.
Frequently Asked Questions
Store the mousse in an airtight container in the refrigerator for up to 3 days. For the best texture, press a piece of plastic wrap directly onto the surface before covering the container. Give it a quick stir before serving if needed.
Yes. In fact, this make-ahead dessert often tastes even better after a few hours in the refrigerator. The flavors meld together and the texture becomes thicker and more mousse-like.
Absolutely. Full-fat Greek yogurt gives the creamiest texture, but low-fat Greek yogurt and Skyr work well too and add even more protein.
Yes. Replace the Greek yogurt with your favorite plain non-dairy yogurt. Coconut, almond, soy, or oat-based yogurts all work well.
The mousse is naturally softer right after blending. Refrigerate it for about 30 minutes and it will thicken considerably. Using a very large avocado or a thinner yogurt can also affect the consistency.
You can, but the texture won’t be quite as rich or smooth. The small amount of melted chocolate adds body and helps give this mousse its silky consistency.
More Easy No-Bake Dessert and Snacks
- Greek yogurt avocado smoothie
- Greek yogurt parfait
- Peanut Butter Bars
- Affogato
- Snickers Energy Balls
- Oatmeal Raisin Energy Balls
- Energy Ball Recipes
- Healthy Zucchini Brownies
If you try this Avocado Chocolate Mousse Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Avocado Chocolate Mousse (With Greek Yogurt)
Ingredients
- 1 ripe avocado about 5 oz / 150 g avocado flesh
- 1 cup Greek yogurt or non dairy yogurt
- ¼ cup dark chocolate chips or chopped dark chocolate bar
- 3 tablespoons unsweetened cocoa powder
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 small pinch salt
Instructions
- Blend: Add 1 ripe avocado, 1 cup Greek yogurt, 3 tablespoons unsweetened cocoa powder, ¼ cup maple syrup, 1 teaspoon vanilla extract, and 1 small pinch salt to a food processor or blender. Blend until smooth.
- Melt the chocolate: Add ¼ cup dark chocolate chips to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth. Let cool for 1 minute.
- Finish the mousse: Add the melted chocolate to the food processor and blend again until silky and creamy.
- Serve or chill: Enjoy right away, or divide into serving glasses and refrigerate for 30 minutes for a thicker, mousse-like texture.
Notes
- Avocado → Use ripe avocado. No substitute for the same creamy texture.
- Greek yogurt → Swap with low-fat Greek yogurt, Skyr, or your favorite non-dairy yogurt.
- Dark chocolate → Use semisweet chocolate for a sweeter mousse or extra-dark chocolate for a deeper flavor.
- Cocoa powder → Dutch-process cocoa works well too.
- Maple syrup → Substitute honey, agave syrup, or date syrup.
- Vanilla extract → Swap with a smaller amount of almond extract.
- For serving → Top with fresh berries, whipped cream, chocolate shavings, chopped nuts, or crushed cookies.
- Use ripe avocado: It should yield slightly when squeezed.
- Blend until silky: Smooth mousse = better texture after chilling.
- Cool the chocolate slightly: Hot chocolate can make the mixture grainy.
- Stick to these ratios: More chocolate makes the mousse heavier and less balanced.
- Chill before serving: 30 minutes gives it a thicker, mousse-like texture.
- Taste and adjust: Add a little extra maple syrup if needed.
- Choose your yogurt: Full-fat Greek yogurt is creamiest; low-fat Greek yogurt and Skyr add more protein.
- Make ahead: The texture gets even better after a few hours in the fridge.
- Store leftovers: Refrigerate in an airtight container for up to 3 days.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Last week & the week before, I dined on your Bean & Corn Salad Bowl with quinoa; Monday I’m making your Greek Chickpea Salad, & maybe I’ll get to making this yummy looking chocolate mousse (my hub will probably like it, IF I don’t tell him about the avocado & yogurt)!😜
I plan to try as many of your recipes as possible!!🥰