Creamy Vegan Chocolate Avocado Mousse Recipe with Easy Coconut Whipped Cream
A silky, rich vegan chocolate mousse made from ripe avocados and topped with light coconut whipped cream. This quick and easy dessert is dairy-free, gluten-free, and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 2 medium ripe avocados, peeled and pitted
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 can full-fat coconut milk, chilled overnight
- 2 tablespoons powdered sugar or coconut sugar (optional, for sweetening the coconut whipped cream)
Instructions
- Chill the can of full-fat coconut milk in the refrigerator overnight to separate and solidify the cream.
- In a food processor or high-speed blender, combine peeled and pitted avocados with 1/3 cup unsweetened cocoa powder. Pulse until mixture starts to come together.
- Add 1/4 cup maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Blend until mousse is silky smooth and uniformly chocolate colored, about 2-3 minutes, scraping down sides as needed.
- Taste and adjust sweetness or cocoa powder if desired.
- Transfer mousse into serving bowls or glasses and refrigerate for at least 30 minutes to set and meld flavors.
- Scoop solid coconut cream from chilled can into a mixing bowl, leaving liquid behind.
- Using an electric hand mixer or stand mixer, whip coconut cream on high speed until soft peaks form, about 3-5 minutes.
- Gradually add 2 tablespoons powdered sugar or coconut sugar while whipping until cream is fluffy but not grainy.
- Spoon or pipe coconut whipped cream over chilled chocolate avocado mousse. Garnish with cocoa powder or shaved dark chocolate if desired.
- Serve immediately or keep covered in the refrigerator for up to 2 days.
Notes
Chill the coconut milk can and mixing bowl overnight for best whipping results. Avoid over-blending the mousse to prevent bitterness. Scrape down blender sides frequently for smooth texture. If mousse tastes bitter, add a pinch of salt or a splash of almond milk. Store mousse covered in fridge up to 2 days; avoid freezing.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 220
- Sugar: 9
- Sodium: 50
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 7
- Protein: 3
Keywords: vegan chocolate mousse, avocado mousse, dairy-free dessert, coconut whipped cream, healthy chocolate dessert, gluten-free dessert, plant-based mousse