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–+ servings
Creamy avocado chocolate mousse with dark chocolate shavings.

Avocado Chocolate Mousse (With Greek Yogurt)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 ripe avocado about 5 oz / 150 g avocado flesh
  • 1 cup (240 g) Greek yogurt or non dairy yogurt
  • ¼ cup (40 g) dark chocolate chips or chopped dark chocolate bar
  • 3 tablespoons (25 g) unsweetened cocoa powder
  • ¼ cup (80 g) maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 small pinch salt

  • 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.
    Step 1 Avocado chocolate mousse ingredients before blending.
  • 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.
    Step 2 Melted dark chocolate in small bowl, glossy texture.
  • Finish the mousse: Add the melted chocolate to the food processor and blend again until silky and creamy.
    Step 3 Avocado chocolate mousse ingredients after blending with melted chocolate.
  • Serve or chill: Enjoy right away, or divide into serving glasses and refrigerate for 30 minutes for a thicker, mousse-like texture.
    Step 4 Avocado chocolate mousse portioned into serving bowl.
Substitutions
  • 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.
 
Tips
  • 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.
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